Blueberry White Chocolate Chip Cookies
These healthy, soft and chewy oatmeal cookies are loaded with sweet juicy blueberries and white chocolate chips – not to mention gluten-free! {dairy and sugar-free options}
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Category: Dessert
Scale
Ingredients
Dry
- 1 cup oat flour
- 3/4 cup old fashioned oats
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- pinch of salt
Wet
- 1 ripe banana, mashed
- 1 large egg
- 1/4 cup honey
- 2 tablespoons maple syrup (or honey)
- 2 tablespoons coconut oil
- 1 teaspoon vanilla extract
Add-Ins
- 1/2 cup blueberries
- 1/2 cup white chocolate chips*
Instructions
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
- Combine dry ingredients in a medium to large mixing bowl, stir and set aside.
- Mash the banana in a small mixing bowl.
- Melt the coconut oil and add to the mashed banana with the rest of the wet ingredients, stir till combined.
- Pour the wet ingredients on top of the dry ingredients and stir till combined.
- Carefully fold in the blueberries and white chocolate chips.
- Chill dough in the fridge for minimum 30 minutes. The better the longer! Works great over night.
- Carefully scoop spoonfuls of the dough into balls and place on lined cookie sheet.
- Bake for 10-12 minutes. Cool on baking sheet for an additional 10-15 minutes before removing to a wire rack.
Notes
*Use vegan and/or refined sugar free white chocolate chips depending on diet preference or food allergies.
*The longer you chill your dough, the better the cookies will hold their shape and fluff up in the oven. In the photos I only chilled the dough for 30 minutes. While they tasted great, the rest of the batch that I baked the next day (refrigerated overnight) were much better texture wise!
Keywords: dessert, cookies, blueberries, white chocolate, healthy, gluten-free, refined-sugar free, dairy-free