White Chocolate Blueberry Coconut Oatmeal Cookies

Could there be more ingredients in the title of these cookies? Despite the laundry list name, these cookies are good. They are also made with coconut oil, so they're like, healthy. So, like, have 5 and don't feel bad. 

Once you create the dough it's time to add the blueberries. The recipe uses frozen blueberries which I just so happened to have in the freezer. Berries in my smoothies and berries in my cookies:)

Each cookie gets two blueberries. Then the messy task of rolling the dough back up to hide the berries begins. Picture me with dough covering my fingers, holding a ball of cookie dough in one hand, and trying to juggle taking a picture with the other. My phone had a nice layer of oatmeal dough all over it after that. 

White Chocolate Blueberry Coconut Oatmeal Cookies recipe via Ambitious Kitchen
yields 2 dozen cookies

1/2 cup melted coconut oil
3/4 cup dark brown sugar
1 teaspoon vanilla
1 egg
1 egg yolk
1 cup all purpose flour
1 1/2 cups rolled oats
1 teaspoon baking soda
1/4 teaspoon salt
1 cup shredded coconut flakes
2.5 ounces good-quality white chocolate bar, coarsely chopped (about 1/2 cup)
frozen organic blueberries (you'll need 2 blueberries per cookie, so around 40-50 blueberries

Preheat your oven to 350 degrees. 

In large bowl whisk together flour, oats, baking soda, and salt; set aside.

In bowl of an electric mixer beat together melted coconut oil and brown sugar until smooth. Add in egg, egg yolk, and vanilla; beat again for 2 minutes or until smooth.

Stir in flour & oat mixture to the wet ingredients; mixing until well combined. Slowly fold in coconut and white chocolate chunks. 

Use a cookie scoop to gather a large rounded tablespoon of dough. Flatten the dough in the palm of your hand and add two blueberries on top, roll dough back into a ball and place on cookie sheet. Repeat with each dough ball then place cookies on cookie sheet 2 inches apart and bake for 10-13 minutes or until edges just begin to turn golden brown. Remove from oven and cool for a few minutes on baking sheet until the cookies firm up a bit. Transfer to a wire rack to allow cookies to cool completely. 

I was making these for my great-grand littles (sorority terms if you weren't aware, I'm not actually a grandma) for their initiation week, but I snatched one off the pan real quick before I packaged them up. With all the snatching and quick moves I lost control of my cookie when I went to dump it in my milk, and ker-plump...floating cookie in a mug full of soy milk. I reached in, snapped a pic of the saved cookie (see first picture), then shoved the whole thing in my mouth. Happy Tuesday!