Blueberry and Chocolate Chips Ginger Cookies Recipe

Name: Blueberry and Chocolate Chips Ginger Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup flour, all-purpose or whole wheat pastry flour, or half of each flour; 5 tablespoons wheat germ; 3/4 teaspoon baking soda; 1/2 teaspoon salt; 1/4 teaspoon ginger ground; 1 large eggs; 3/4 cup brown sugar packed; ⅓ cup canola oil; 1 1/2 teaspoon vanilla extract; 1/2 cup rolled oats rolled or quick-cooking; 2 ounces white chocolate chips or chunk, chopped; ⅓ cup blueberries dried, or dried cranberries, cherries, chopped; 4 tablespoons ginger crystallized, chopped

Servings: persons

1 cup flour, all-purpose or whole wheat pastry flour, or half of each flour
5 tablespoons wheat germ
3/4 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ginger ground
1 large eggs
3/4 cup brown sugar packed
⅓ cup canola oil
1 1/2 teaspoon vanilla extract
1/2 cup rolled oats rolled or quick-cooking
2 ounces white chocolate chips or chunk, chopped
⅓ cup blueberries dried, or dried cranberries, cherries, chopped
4 tablespoons ginger crystallized, chopped

1
Position racks in upper and lower thirds of oven, preheat to 375AF.
2
Add flour, wheat germ, baking soda, salt and ground ginger in a small bowl, and whisk until well mixed.
3
Add egg, brown sugar, oil and vanilla in a large bowl, and whisk until well blended.
4
Add the dry ingredients to the wet ingredients, stir to combine.
5
Stir in oats, chocolate, blueberries and crystallized ginger until combine.
6
Drop by rounded tablespoonfuls onto 2 nonstick baking sheets, about 1 1/2 inches apart.
7
Bake the cookies until puffed and barely golden around the edges, switching the pans back to front and top to bottom halfway through, about 9 minutes.
8
Cool on the pans for about 5 minutes, remove from the baking sheets and transfer to a wire rack to cool completely.
9
Store at an air-tight container.

624

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup flour, all-purpose or whole wheat pastry flour, or half of each flour, 5 tablespoons wheat germ, 3/4 teaspoon baking soda, 1/2 teaspoon salt, and more.

Yes, Blueberry and Chocolate Chips Ginger Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Blueberry and Chocolate Chips Ginger Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions