Happy Monday! Well, let’s be honest, Monday’s aren’t always the happiest of days, but I bet I can make your Monday happier with a cookie!
It’s officially berry season here in upstate New York — one of my favorite fruit seasons. My mom and I almost went strawberry picking this weekend, but I’ve heard the strawberries are teeny tiny this year, so we’re holding out for our personal favorite berry to pick, blueberries. They should be ready to pick in a couple weeks, which means there’s soon to be an onslaught with recipes over here… starting today with these blueberry CHOconut cookies.
Yes, that’s CHOconut — it’s what happens when you mix coconut and Chobani Greek yogurt. ;)
Coconut and blueberry aren’t the most obvious pair, but they really are delicious together. I first learned this last year when I made a blueberry upside down cake with coconut oil. The two together just make for such a sweet, refreshing combination, and these cookies are no exception. Add in a big scoop of CHO and you’ve got a soft, moist, perfectly sweet cookie. Enjoy!
Buttery cookies made soft and super-moist with Chobani Greek yogurt and sweetened coconut flakes. Blueberries are folded in for bursting berry flavor in every bite. Substitute raspberries or blackberries for an equally sweet cookie.
Makes 2 dozen cookies
Prep time: 20 minutes
Cook time: 12 minutes (per cookie sheet)
- 5 tablespoons unsalted butter, softened
- 1/4 cup nonfat plain or lemon Greek yogurt (Chobani!)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla or lemon extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups all-purpose flour
- 1 cup sweetened coconut flakes
- 1 cup fresh blueberries
Heat the oven to 375 degrees F. Line cookie sheets with parchment paper.
In a large mixing bowl, beat the butter, yogurt, and sugars with an electric mixer until smooth. Add the egg and vanilla/lemon; beat until mixed well. Add the baking soda, salt, and flour; beat until mixed. Stir in the coconut and blueberries.
Drop the cookie dough by rounded tablespoon onto the prepared cookies sheets. Bake 10 to 12 minutes or until the edges are golden brown. Allow to cool 5 minutes on the cookie sheets before removing to cool completely.