Who wants cookies?
Nothing beats the Winter blues like some good old baking and adding in all the yummy things like blueberries and white chocolate!
I’m sharing these oatmeal cookies that I made recently and they were just so good. I’ve been really getting in the mood for an early spring and I think my recipes have been reflecting that. For example, these just needed to have some fresh and fruity flavor from the blueberries.
So something we love to do up here, during the warmer weather days mid to late Summer, is pick the mountain huckleberries that you can find growing wild up in Sandpoint where my aunt and uncle live. So my older sister created a family favorite when she decided to make huckleberry white chocolate cookies one year, and now they are a seasonal must.
Now that we’re getting closer to berry season again I wanted to make something similar to her recipe but without having any huckleberries I thought I’d try using some blueberries instead. Just until I get huckleberries + they can be interchangeable in this recipe) Almonds have been on my radar a lot recently too so they made their way into these cookies, and the white chocolate is clearly non-negotiable. Ah yes, and I decided that some oats to make them feel a little more wholesome for snacking.
The final cookies were pretty perfect if I do say so myself. You get the tart pockets of baked blueberries, the creamy sweet bites of white chocolate, and the nutty crunch from the almonds with the oatmeal cookie base to balance it all out. Yep, perfection.? Now they are a little bit on the less sweet side but with it still being January I thought it would be good to go on the healthier side. Besides, the white chocolate sort of balances things out perfectly.
White Chocolate Blueberry Oat Cookies
Ever wondered what would happen if a granola bar hooked up with a blueberry muffin? These cookies will answer your question.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 24 cookies
Ingredients
1/4 cup unsweetened natural almond butter you can replace with any nut butter
1/4 pure maple syrup
1/4 cup almond milk or any non-dairy milk
1/2 cup organic cane sugar
1 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon almond extract
1 teaspoon baking powder
1 cup blanched almond flour
1 cup gluten free oat flour
3 cups old-fashioned oats gf if needed
1 cup frozen blueberries smaller is better
1/4 cup slivered almonds
1/2 cup dairy free white chocolate chips or chopped chocolate optional
Instructions
Preheat oven to 350 degrees F (180 C). Mix almond milk, nut butter, coconut sugar, and maple syrup until combined. Add vanilla and almond extract, salt, and baking powder. Mix in almond and oat flour then oats. Fold in the slivered almonds, white chocolate chips, and frozen blueberries.
Use a cookie scoop or your hands to roll dough into 2 tablespoon sized balls (because the blueberries are frozen the dough might get a bit hard to work with and you might need to use your hands to form and shape the dough around all the mix ins.) place evenly apart on parchment lined baking sheet, and flatten with palm because these cookies don't spread. (you should get about 24 cookies)
Bake for 12-15 minutes or until edges are golden. Remove and cool completely.
Recipe Notes
These cookies are best eaten within 24 hours of baking as the fruit makes them soft after a little while. If you do plan to save and eat them after a day or two you can bake them again for 3-5 minutes to bring them back.
ALL CONTENT IS MINE AND ORIGINAL! All of these food photos were taken with my Nikon D750 and my favorite Lens, the Nikon AF-S FX NIKKOR 50mm f/1.8G. You can find out more in my INTRO POST.
Also, a huge shoutout to 
for designing my logo!
If you're looking for more recipes check out some of my other recent posts!
- Healthier Oatmeal Cream Pies
- Itty Bitty Homemade Cinnabuns!
- Homemade Bread Bowls + Creamy Corn Soup
- Healthy Smoothie Bowls with Mango + Acai
- Sofritas Burrito Bowls (Chipotle Inspired )
Also, check out my recap of last year
- Recapping 2018 for Gringalicious - Part 1
- Recapping 2018 for Gringalicious - Part 2
- Recapping 2018 for Gringalicious - Part 3
