Blueberry & White Chocolate Chip Oat Cookies
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 15-20 cookies
  • 2½ cups rolled oats
  • 1 cup almond meal
  • ¼ cup desiccated coconut
  • ¼ cup coconut sugar
  • 1 tsp baking powder
  • ¾ cup white chocolate chips
  • ½ cup honey
  • ½ cup almond butter
  • 2 eggs
  • 1 tsp vanilla bean extract
  • 1 cup fresh or frozen blueberries
  1. Preheat oven to 180ºC (356ºF), line a large baking tray with parchment paper, set aside.
  2. In a large mixing bowl, combine oats, almond meal, coconut, sugar, baking powder and chocolate chips. Set aside.
  3. In a separate mixing bowl, whisk together honey, almond butter, eggs and vanilla.
  4. Pour the wet mixture into the dry and mix until well combined.
  5. Gently stir through blueberries.
  6. Pick up approx. 2 Tbsp of mixture and roll into a ball. Place on lined tray and press down slightly to form a cookie.
  7. Repeat with remaining mixture, leaving about 1-inch between each cookie.
  8. Bake for 10-12 minutes or until golden brown and they lift off the baking sheet.
  9. Remove and cool on tray for 10 minutes.
  10. Transfer to a wire rack to cool completely.
  11. Serve and Enjoy!
Store in an airtight container, refrigerated, for 5-6 days.
Recipe by Wholesome Patisserie at