Blueberry White Chocolate Macadamia Nut Dough
Loretta Dough – Original Version
This uses the base version of Loretta Dough — original recipe with white flour. balanced, flexible, and adaptable.
Blueberries cook up on the cookie. Sometimes they burst and sometimes they do not. They cook though and sweeten from the heat. Bursting somewhere.
👉 See the full system → Loretta Dough – The Frame
👉 See → Loretta Dough – Oat Flour & Dates
Choose Your Dough Style
Two versions of the same foundation — one classic, one more balanced. Choose based on texture, sweetness, and how you plan to use it.
Classic Version
Soft, rich, bakery-style
- All-purpose flour
- Honey + brown sugar
- Smooth, cohesive texture
- Clean slices and structure
Best for:
- Lemon bars
- Custard bars
- Layered desserts
Oat + Date Version
Hearty, slightly rustic, more balanced
- Oat flour + rolled oats
- Dates for sweetness
- More texture and chew
- Slower, more sustained energy
Best for:
- Fruit bars
- Breakfast-style bars
- Cookies with texture
Blueberry White Chocolate Macadamia Nut Dough
White Flour Version – Best for Structure & Cutting
Ingredients
Wet Ingredients
- 1 cup butter, room temperature
- 1 cup cream cheese, room temperature
- 1/2 cup brown sugar
- 1/2 cup honey
- 2 Tablespoons Molasses
- 2 eggs, room temperature
- 1 teaspoon vanilla bean paste
Dry Ingredients
- 3 cups oatmeal
- 1 cup pecans
- 10 ounces white chocolate chips
- 1-1/2 cups white flour
- 1/2 cup almond flour
- 1/2 cup oat flour
- 1 teaspoon sea salt
- 1 teaspoon baking soda
Equipment
- Sheet pan
- Mixing bowl
- Mixer (ideal)
- Paddle attachment (ideal)
Optional Toppings:
- chocolate melting wafers
- Sugar in the Raw
- blueberries
- figs
- strawberries
- nut butter
- cherries
Directions
Combine the Wet Ingredients
- The butter, cream cheese, and eggs must be brought to room temperature so they can combine and become fluffy.
- Place the butter, cream cheese, brown sugar, molasses, dates, and honey in a mixer. Combine until light and fluffy.
- Scrape the sides. Add 1 egg and 1 teaspoon vanilla bean paste. Mix just until combined. Add the other egg. Scrape the sides and mix again.
Combine the Dry Ingredients
- In a different bowl combine the dry ingredients to add to the wet mixture. Combine 3 cups of oatmeal, 1 cup of pecans, 10 ounces of white chocolate chips, 1-1/2 cups flour, 1/2 cup almond flour, 1/2 cup oat flour, 1 teaspoon sea salt, and 1 teaspoon baking soda.
- With the mixer running very slowly add the combined dry ingredients.
- Allow the dough to rise one hour. If refrigerating bring it to room temperature before scooping. Or the dough will look dry when baked.
- Shape and top as desired.
Notes
See Below for Inspiration and Recipes
What Else Can You Make with This Dough?
Loretta
A Relatively Healthy Dough that Does it All
Plum Delicious Loretta Tart
Plums, Cranberries, White Chocolate, Pecans
Loretta Dough – Oats & Dates
Communion Cookies
Peach Breakfast Muffins
Banana, Cherries Compote, Chocolate Sunflower Seed Butter Marshmallow Pie
Fig & Honey Oatmeal Cookies
Blueberry Macadamia Nut Cookies
Blueberry macadamia nut cookies sweetened with agave and brown sugar, built on Loretta’s oat cookie base.See also: Loretta Dough Foundation and Communion Cookies.
Ingredients
Equipment
Method
Bring Wet Ingredients to Room Temperature
- Bring the butter, cream cheese, and eggs to room temperature so the fats can emulsify with the eggs and sugar.8 ounces butter, 8 ounces cream cheese, 2 eggs
Combine the Wet Ingredients
- In a mixer fitted with the paddle attachment, cream the butter, cream cheese, agave, brown sugar, and molasses until light and fluffy.1/2 cup agave syrup, 1/2 cup brown sugar, 2 tablespoons molasses
- Add the eggs one at a time, then add the almond extract. Mix lightly after each addition.1 teaspoon almond extract
Combine the Dry Ingredients
- In a separate bowl, combine the white chocolate chips or melting wafers, macadamia nuts, almond flour, oat flour, all-purpose flour, oats, baking soda, and flaky sea salt.10 ounces white chocolate chips, 8 ounces macadamia nuts, 1/2 cup almond flour, 1/2 cup oat flour, 1 1/2 cups all-purpose flour, 3 cups oats, 1 teaspoon baking soda, 1 teaspoon flaky sea salt
Mix Wet + Dry
- Gradually mix the dry ingredients into the wet mixture just until combined.
- Chill the dough for about 1 hour.
Prep the Cookies
- Scoop onto parchment-lined baking sheets using a 1" scooper. Topped here with blueberries, marshmallows and Sugar in the Raw.blueberries, marshmallows, Sugar in the Raw
- Bake at 350°F for about 6 minutes. Rotate and cook another 5-7 minutes. Until set and lightly golden.
Nutrition
Notes
Part of the Loretta Dessert collection. See also: Loretta Dough – the Frame, and Kathie’s Candied Ginger Cookies.
Adapted from the Blueberry Macadamia Nut, Agave, Sugar in the Raw recipe page from Satisfaction (the Book), Section: Just Desserts.
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