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}

  • Author: The Saucy Fig
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Category: Dessert




  • 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


  • 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


  • 1/2 cup blueberries
  • 1/2 cup white chocolate chips*


  1. Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
  2. Combine dry ingredients in a medium to large mixing bowl, stir and set aside.
  3. Mash the banana in a small mixing bowl.
  4. Melt the coconut oil and add to the mashed banana with the rest of the wet ingredients, stir till combined.
  5. Pour the wet ingredients on top of the dry ingredients and stir till combined.
  6. Carefully fold in the blueberries and white chocolate chips.
  7. Chill dough in the fridge for minimum 30 minutes.  The better the longer! Works great over night.
  8. Carefully scoop spoonfuls of the dough into balls and place on lined cookie sheet.
  9. Bake for 10-12 minutes.  Cool on baking sheet for an additional 10-15 minutes before removing to a wire rack.


*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