Monthly Recipe

Blueberry & White Chocolate Chunk Ginger Cookies


  • 1 cup all-purpose flour
  • 1/4 cup wheat germ
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1 large egg
  • 3/4 cup packed dark brown sugar
  • 1/3 cup canola oil
  • 1 teaspoon vanilla extract
  • 1/2 cup oats, quick-cooking or old-fashioned (not instant)
  • 2 ounces white chocolate, chopped
  • 1/3 cup dried blueberries
  • 1/4 cup crystallized ginger, chopped


    1. Position racks in upper and lower thirds of oven; preheat to 375°F/200°C.
    2. Whisk flour, wheat, baking soda, salt and ground ginger in a small bowl. Whisk egg, brown sugar, oil and vanilla in a large bowl.
    3. Add the dry ingredients to the wet ingredients; stir to combine.
    4. Add oats, chocolate, blueberries and crystallized ginger; stir just to combine.
    5. Drop by rounded tablespoonful onto 2 ungreased baking sheets, 1 - 1/2 inches apart.
    6. 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.
    7. Cool on the pans for 2 minutes; transfer to a wire rack to cool completely.

      Nutrition Facts

      Calories 115

      Protein 2g

      Total Fat 4g

      Total Carbs 17g

      Fibre 1g

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