These Blueberry White Cholate Chip Cookies are so soft, sweet, and full of berry goodness! These cookies went absolutely viral on social media and so I had to try them and make a healthier version of them! They have no added sugar and are very macro friendly. This recipe makes 10 cookies. These are one of my most popular sweets and for a good reason! You will be shocked at how soft these are thanks to the Greek yogurt! These are great for an after school snack, dessert, or afternoon pick-me up!
These cookies are so pretty! I know that may sound weird, but the color comes out so vibrant. I think that these would be so cute to have as a Halloween festive treat and call them “Blueberry Monster Cookies” or something like that haha! They look like a more complicated cookie, but they are surprisingly super easy to make.
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Reasons to Love These Cookies
- Quick & Easy: These are super and easy to make, yet look like a fancy & extravagant cookie.
- No Added Sugar: Especially if you use a sugar free Greek Yogurt, the only sugar you have in these cookies are the natural sugars from the blueberries.
- Low Calorie: There are only 124 calories each and made with clean ingredients.
Nutritional Benefits
- Blueberries: Blueberries are low calorie and super rich in antioxidants. They are also a good source of Vitamin C, K, Manganese, and are a good source of fiber.
- Oats: Oats are extremely nutritious! They are rich in antioxidants and fiber. They are known to also help lower your cholesterol levels. I always use oats rather than all-purpose flour.
- Greek Yogurt: Greek yogurt is a good source of protein, improved gut health, and can help boost your metabolism.
Ingredients
- Oat Flour– 1 cup of oat flour. I personally used the Oats Instant powder by Prozis for a fluffier texture. It is my go-to healthy flour substitute. You can also use the code KATIE10 for 10% off Prozis! You can use all purpose too if you are not gluten free.
- Butter – 5 tablespoons of grass-fed butter, softened. Can also use coconut oil.
- Greek Yogurt – 2 1/2 tablespoons of plain, nonfat Greek yogurt.
- Sweetener– I used 1/4 cup of monk fruit, which is my go-to when it comes to sugar alternatives. It’s is a zero-calorie, low-glycemic sweetener that measures cup-for-cup to sugar. It’s completely safe and natural, with no artificial ingredients, preservatives or flavors.
- Vanilla Extract – 1/2 teaspoon of vanilla extract.
- Salt – Just a pinch!
- Baking Powder– 1/2 teaspoon, to help them fluff up!
- Blueberries – 1/3 cup of frozen blueberries. You can use fresh too, but I feel that when I am cooking frozen blueberries over the stove I get WAY more juice out of them.
- Chocolate Chips – 4 servings (56 grams) of Lily’s sugar free white chocolate chips. You can use any sugar free chocolate chips, but I prefer these because they are naturally sweetened with stevia. The macros below assume this brand.
How To Make Them
- Preheat your oven to 400°F. Line a large baking sheet with parchment paper or a silicone baking mat.
- In a small pot, add the blueberries and de-thaw them over medium heat until gooey and the juices are releasing. Set aside.
- In a medium mixing bowl, blend the swerve, butter, vanilla extract and Greek yogurt with an electric mixer until light and creamy.
- Add in the oat flour, salt, and baking powder. Mix until fully incorporated.
- Add the blueberries and mix until fully incorporated. Fold in the white chocolate chips.
- Using a standard sized cookie scoop, scoop out 10 cookies.
- Bake for 10 minutes and let rest on the baking sheet for another 5 minutes afterwards. Enjoy!!
Mix It Up!
You can really customize these cookies by using your favorite berries and chocolate chips! I made this exact recipe with strawberries and they were also super yummy!
How To Store Leftovers
You can store your leftovers in an airtight container in the refrigerator for up to 5 days. When you are ready to enjoy them again, just pop them in the microwave for 30 seconds or so if you like them to be warm and gooey like me!
Check Me Out on Social Media
I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
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Description
These Blueberry White Cholate Chip Cookies are so soft, sweet, and full of berry goodness! These cookies went absolutely viral on social media and so I had to try them and make a healthier version of them! They have no added sugar and are very macro friendly. This recipe makes 10 cookies.
Ingredients
Instructions
-
Preheat your oven to 400°F. Line a large baking sheet with parchment paper or a silicone baking mat.
-
In a small pot, add the blueberries and de-thaw them over medium heat until gooey and the juices are releasing. Set aside.
-
In a medium mixing bowl, blend the swerve, butter, vanilla extract and Greek yogurt with an electric mixer until light and creamy.
-
Add in the oat flour, salt, and baking powder. Mix until fully incorporated.
-
Add the blueberries and mix until fully incorporated. Fold in the white chocolate chips.
-
Using a standard sized cookie scoop, scoop out 15 cookies.
-
Bake for 10 minutes and let rest on the baking sheet for another 5 minutes afterwards. Enjoy!!
Nutrition Facts
Nutrition Facts
Servings 10
Serving Size 1 cookie
- Amount Per Serving
- Calories 124kcal
- % Daily Value *
- Total Fat 8.4g13%
- Saturated Fat 4.69g24%
- Cholesterol 15.7mg6%
- Sodium 64.1mg3%
- Total Carbohydrate 10.6g4%
- Dietary Fiber 2.5g10%
- Sugars 0.8g
- Protein 2.5g5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and has slight rounding.
