Kid-Approved crispy on the edges, soft in the middle blueberry, coconut, oat cookies with dark chocolate drizzle. These cookies are delicious!
Spring has definitely sprung. Along with the gorgeously warm and sunny days comes a whole heap of much desired playtime that my kids are absolutely gobbling up. Most days are spent in the back garden, digging around in the sandpit, playing in the cubby house or riding their little cars round and round the garden. I absolutely love it because let’s be honest, it gives me a few extra moments of peace.
With all of the extra running around I thought the kids could indulge in a little ‘sometimes’ sweet, something a little bit special and extra sweet than our normal snacks. Most days I try to keep snack time pretty healthy but with all of the extra activity I figure a little blueberry coconut cookie drizzled with a little dark chocolate couldn’t hurt.
That said, these cookies aren’t too bad. Yes they are sweetened with rapadura sugar and a little maple syrup but they’re also packed with blueberries, oats, shredded unsweetened coconut and wholemeal flour.
And whilst the chocolate drizzled over each cookie looks quite impressive and decadent, by weight the amount is quite minimal. I melted 50 grams of dark chocolate (that adorned over 20 cookies) and a lot of it met the baking paper rather than the cookies, especially when Miss G. was in charge of the drizzle.As you can imagine both of my little ones absolutely adored the cookies, especially Mr H.
To create your own batch of blueberry coconut cookies drizzled with luscious dark chocolate follow these simple steps…
Begin by preheating your oven to 160 degrees celsius (325 F). Line 1 cookie tray with baking paper and set aside.
Place the rapadura sugar, wholemeal flour, baking powder, bicarbonate of soda, rolled oats and shredded coconut into a large bowl.
Mix to combine.
Add the egg, vanilla bean paste, maple syrup, coconut oil and blueberries. Mix to combine.
Placed heaped tablespoons of the dough onto the prepared trays, leaving room for the cookies to spread a little. Gently flatten and adorn each cookie with a sprinkle of shredded coconut.
Bake for 12-14 minutes or until golden.
Place 4-5 pieces of dark chocolate into a microwave proof bowl. Place in the microwave and cook at high for 15 second intervals until the chocolate is melted.
Allow the cookies to cool for 5 minutes or so before using a teaspoon to drizzle dark chocolate over the cookies in whatever fashion your little heart desires.
Serve the gorgeous cookies alongside a little fresh fruit for a very special (once in a while) baby led weaning treat.
MORE COOKIE RECIPES FOR KIDS
Banana Peanut Butter Choc Chip Cookies
Apple Mixed Berry and Almond Cookies
One Bowl Carrot and Blueberry Breakfast Cookies
Banana Peanut Butter Choc Oat Cookies
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blueberry coconut cookies with dark choc drizzle
- Total Time: 22 minutes
- Yield: 20 cookies 1x
Description
Kid-Approved crispy on the edges, soft in the middle blueberry, coconut, oat cookies with dark chocolate drizzle. These cookies are delicious!
Ingredients
- 1/2 cup (110 grams) rapadura sugar (or brown or coconut sugar)
- 1 1/2 cups (225 grams) wholemeal flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon bicarbonate of soda
- 1/2 cup (45 grams) rolled oats
- 1/2 cup (40 grams) shredded unsweetened coconut, plus extra for sprinkling
- 1 egg
- 1 teaspoon vanilla bean paste (or extract)
- 1/2 cup (150 grams) pure maple syrup
- 1/3 cup (85 grams) coconut oil, melted and slightly cooled
- 3/4 cup (115 grams) blueberries
- 50 grams dark chocolate
Instructions
- Preheat oven to 160 degrees celsius (325 F). Line a cookie tray with baking paper and set aside.
- Place the sugar, flour, baking powder, bicarb soda, oats and coconut into a large bowl and mix to combine.
- Add the egg, vanilla, maple syrup, coconut oil and blueberries and mix to combine.
- Place heaped tablespoons of the mixture onto the prepared trays leaving room for the cookies to spread a little. Flatten each cookie and top with a sprinkle of coconut.
- Bake for 12-14 minutes or until golden.
- Place dark chocolate into a microwave proof bowl and cook at high for 15 second intervals until the chocolate is melted.
- Allow the cookies to cool for 5 or so minutes before drizzling with a little dark chocolate. Enjoy x
Notes
Cookies are best kept in the refrigerator in an air tight container. Will keep for 3-4 days.
Cookies are freezer friendly. Store in an airtight snap lock bag. Will keep for 3 months.
Recipe adapted from Donna Hay ‘Fresh and Light’ Issue 1
- Prep Time: 10 mins
- Cook Time: 12 mins
- Category: Cookies
- Method: Baking
- Cuisine: American
Lovely. I wonder if this would work with my frozen blueberries (It’s fall here and the blueberry harvest is long since passed). I will experiment and possibly sub in little chunks of peeled apple or roasted sweet potato as a seasonal variation. Thanks!
How should these be stored?