Blueberry & White Chocolate Chunk Ginger Cookies

Blueberry & White Chocolate Chunk Ginger Cookies

25 Reviews
From: EatingWell Magazine, December 2006

These easy cookies are a real snap to make—just stir and bake.

Ingredients 24 servings

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Original recipe yields 24 servings
Nutrition per serving may change if servings are adjusted.
  • 1 cup all-purpose flour
  • ¼ cup wheat germ
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon ground ginger
  • 1 large egg
  • ¾ cup packed dark brown sugar
  • ⅓ cup canola oil
  • 1 teaspoon vanilla extract
  • ½ cup oats, quick-cooking or old-fashioned (not instant)
  • 2 ounces white chocolate, chopped
  • ⅓ cup dried blueberries, (see Tip)
  • ¼ cup crystallized ginger, chopped (see Tip)


  • Active

  • Ready In

  1. Position racks in upper and lower thirds of oven; preheat to 375°F.
  2. Whisk flour, wheat germ, baking soda, salt and ground ginger in a small bowl. Whisk egg, brown sugar, oil and vanilla in a large bowl. Add the dry ingredients to the wet ingredients; stir to combine. Add oats, chocolate, blueberries and crystallized ginger; stir just to combine. Drop by rounded tablespoonfuls onto 2 ungreased baking sheets, 1½ inches apart.
  3. Bake the cookies until puffed and barely golden around the edges, switching the pans back to front and top to bottom halfway through, 8 to 10 minutes. Cool on the pans for 2 minutes; transfer to a wire rack to cool completely.
  • Make Ahead Tip: Store in an airtight container for up to 3 days or in the freezer for up to 1 month.
  • Tip: Dried cranberries or cherries will also work in place of blueberries; all can be found, along with crystallized ginger, in the baking, dried fruit or produce sections of many supermarkets and natural-foods stores.
  • Storage smarts: To extend the life of your baked goods, store them in an airtight container in a single layer or between layers of parchment paper to prevent sticking.

Nutrition information

  • Serving size: 1 cookie
  • Per serving: 114 calories; 4 g fat(1 g sat); 1 g fiber; 18 g carbohydrates; 2 g protein; 2 mcg folate; 8 mg cholesterol; 10 g sugars; 9 g added sugars; 51 IU vitamin A; 0 mg vitamin C; 11 mg calcium; 1 mg iron; 82 mg sodium; 23 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: ½ other carbohydrate, 1 fat

Reviews 25

September 30, 2014
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By: EatingWell User
Delicious! Even tasted healthy. I too did a little adjustment to suit what I had in the cupboard. More ground ginger instead crystallised. A little molasses sugar instead of some of the brown. I taste we could use less sugar. A mix of dried berries and a few dark choc chips because I only had a handful of white choc buttons (which I cut up a little). Pros: Healthy ingredients. Quick & Easy to make. Cons: are there any?
February 13, 2014
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By: EatingWell User
Very Yummy! I'm not a ginger person so I nixed all the ginger and added 2 lemons worth of zest :) super yummy!
September 28, 2013
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By: EatingWell User
These cookies are easy and good. I enjoyed making them and also eating them!
July 31, 2013
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By: EatingWell User
Help! My cookies did not flatten like the ones in the photo. What am I doing wrong? Any ideas would be welcomed!!
January 12, 2013
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By: EatingWell User
I haven't actually tried these yet because I want to know how many calories are in each cookie, does s anyone know!
December 11, 2012
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By: EatingWell User
Delicious and Different This is a delicious cookie that is so different from the typical oatmeal or ginger cookie. The flavors go so well together!
November 18, 2012
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By: EatingWell User
Fantastic The cookie was perfect but it felt a bit too boring. I added some carte dor light vanilla ice cream. Everybody loved it. It was suitable and great for a treat. I would most defiantly make it again without a doubt. I would suggest it to anyone. Pros: Healthy, Yummy, Suitable for everyone, Quick, Simple, Easy, Amazing.
November 14, 2012
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By: EatingWell User
These are very good for a healthy cookie. They are flavourful and the ginger adds some nice spicy warmth.
March 12, 2012
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By: EatingWell User
Tastes Great! I left out crystallized ginger and wheat germ, that I didn't have. I couldnt find dried blueberries at the store and tried using thawed frozen ones instead. UNfortunately, the dough was a beautiful caramel brown until I added the blueberries, which mixed in the violet coloring. After baking it was a green-brown color. If you make this recipe USE dried bluberries! However, they were still yummy and appetizing, they're just an ugly color. I made these cookies for a school project where we make a food sample for a restaurant. Our restaurant is underwater themed, so maybe I can say that the cookies is a underwater volcanic delicacy or something :) Pros: Very yummy Cons: Messy, but probably because I did it wrong
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