If you are looking for a delightful treat that combines wholesome ingredients and bursting bursts of flavor, the Blueberry Coconut Pecan Cookies Recipe is an absolute must-try. These cookies are wonderfully chewy thanks to rolled oats and almond flour, with a tropical hint from shredded coconut and a satisfying crunch from pecans. Sweet, juicy blueberries add a fresh pop in every bite, making them perfect for any time of day. Whether you want a lovely snack, a breakfast companion, or a charming dessert, this recipe beautifully balances nutrition and indulgence in one unforgettable cookie.
Ingredients You’ll Need
Gathering a handful of simple yet flavorful ingredients is all it takes to bring this recipe to life. Each one plays a crucial role in ensuring the cookies have that perfect texture, rich taste, and inviting aroma that will have everyone reaching for seconds.
- 1 cup rolled oats: Provides a hearty chewiness and fiber-packed base that’s comforting and filling.
- 1/2 cup almond flour: Adds a nutty depth and helps keep the cookies tender and moist.
- 1/4 cup shredded unsweetened coconut: Brings a lovely tropical flavor and a bit of texture without overpowering.
- 1/2 teaspoon baking soda: Gives the cookies a subtle lift and tenderness during baking.
- 1/4 teaspoon salt: Balances sweetness and enhances all the flavors beautifully.
- 1/4 cup maple syrup: Natural sweetness with a slight caramel note that complements the nuts and berries.
- 1/4 cup coconut oil, melted: Contributes richness and a subtle coconut essence, helping with that soft but structured cookie texture.
- 1 teaspoon vanilla extract: Deepens the overall flavor, making the cookies irresistibly fragrant.
- 1/2 cup fresh or frozen blueberries: Juicy bursts of sweetness and gorgeous pops of color in every bite.
- 1/3 cup chopped pecans: Adds crunch and a buttery finish that pairs perfectly with the coconut and blueberries.
How to Make Blueberry Coconut Pecan Cookies Recipe
Step 1: Prepare Your Oven and Baking Sheet
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and help your cookies bake evenly. This simple step will save you from any stickiness and ensure they come out perfectly shaped and golden.
Step 2: Combine the Dry Ingredients
In a large mixing bowl, whisk together the rolled oats, almond flour, shredded coconut, baking soda, and salt. This blend creates the structure for your cookies, balancing hearty and sweet with a touch of saltiness to highlight every flavor.
Step 3: Mix the Wet Ingredients
In a separate bowl, whisk the maple syrup, melted coconut oil, and vanilla extract until the mixture is smooth and glossy. These ingredients infuse the cookies with natural sweetness and a rich, buttery depth that makes each bite a delight.
Step 4: Combine Wet and Dry
Pour the wet mixture into the bowl with the dry ingredients. Stir gently but thoroughly to combine all elements evenly. This step is crucial to achieve the right dough consistency—sticky enough to hold together but soft enough to savor.
Step 5: Fold in Blueberries and Pecans
Carefully fold in the blueberries and chopped pecans without overmixing, especially if using fresh berries. You want to keep those juicy pockets intact for bursts of flavor, while the pecans add a satisfying crunch.
Step 6: Shape and Bake the Cookies
Scoop tablespoon-sized portions of dough onto the prepared baking sheet, leaving enough space between them. Flatten each slightly with the back of a spoon to help them bake evenly. Pop them in the oven and bake for 12-15 minutes until the edges are beautifully golden brown.
Step 7: Cool and Enjoy
Once baked, let the cookies cool on the sheet for 5 minutes to set up. Then, transfer them to a wire rack to cool completely. This step helps them firm up while maintaining their chewy and crunchy layers.
How to Serve Blueberry Coconut Pecan Cookies Recipe
Garnishes
For an extra touch of charm, sprinkle a few extra chopped pecans or a light dusting of shredded coconut on top just before serving. A drizzle of melted white chocolate can add an indulgent note that pairs beautifully with the natural sweetness of the cookies.
Side Dishes
These cookies are fantastic alongside a cup of hot tea or freshly brewed coffee, making for a cozy break any time of day. Pair them with a bowl of Greek yogurt topped with honey and berries for a wholesome breakfast or snack option that’s still sweet and satisfying.
Creative Ways to Present
Try stacking a few cookies with a layer of vanilla or lemon-infused cream cheese spread between for a decadent cookie sandwich. Alternatively, serve them with a scoop of vanilla or coconut ice cream for a refreshing dessert that’s sure to impress guests.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, place your cookies in an airtight container at room temperature. They will stay fresh and chewy for up to 4 days. This recipe makes enough for sharing or saving for a few delightful afternoons.
Freezing
If you want to extend their life, these cookies freeze beautifully. Wrap them individually or layer parchment paper between them in a freezer-safe container. They can be frozen for up to 3 months and thawed at room temperature when you’re ready to enjoy.
Reheating
To bring back the freshly baked warmth, pop a cookie or two in the microwave for 10-15 seconds or heat briefly in a 300°F oven for 5 minutes. This softens the cookie and revitalizes the flavors like they just came out of the oven.
FAQs
Can I use dried blueberries instead of fresh or frozen?
Absolutely! Dried blueberries work well, but because they are less juicy, you might want to add a teaspoon of water or apple sauce to keep the dough moist and the cookies tender.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free when using certified gluten-free oats and almond flour. It’s a great choice for those avoiding gluten but still craving delicious cookies.
Can I substitute pecans with another nut?
Of course! Walnuts, almonds, or even macadamia nuts would bring a lovely crunch and different flavor dimension, so feel free to swap according to your preference.
How do I keep the blueberries from bleeding too much into the dough?
Gently folding them in at the very end helps preserve their shape. Using frozen blueberries works well too, as they release less juice during mixing. Handle with care to keep those beautiful pops.
Can I make these cookies vegan?
This recipe is already vegan-friendly by using maple syrup and coconut oil. Just make sure your vanilla extract is also free of animal products, and you’re good to go!
Final Thoughts
The Blueberry Coconut Pecan Cookies Recipe truly brings together the best flavors and textures for a cookie that feels both nourishing and indulgent. They are wonderfully easy to make, packed with surprise bursts of juicy blueberry and crunchy pecan, all wrapped in a gentle coconut aroma. I encourage you to try this recipe and share these special cookies with your loved ones – they’ll quickly become a favorite that everyone looks forward to again and again.
Print
Blueberry Coconut Pecan Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Delightfully chewy and naturally sweetened, these Blueberry Coconut Pecan Cookies combine wholesome rolled oats, almond flour, and shredded coconut with juicy fresh blueberries and crunchy pecans for a delicious, nutrient-packed treat perfect for any time of day.
Ingredients
Dry Ingredients
- 1 cup rolled oats
- 1/2 cup almond flour
- 1/4 cup shredded unsweetened coconut
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/4 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
Add-ins
- 1/2 cup fresh or frozen blueberries
- 1/3 cup chopped pecans
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking the cookies.
- Mix Dry Ingredients: In a large bowl, combine the rolled oats, almond flour, shredded coconut, baking soda, and salt, mixing thoroughly to distribute the ingredients evenly.
- Prepare Wet Ingredients: In a separate bowl, whisk together the maple syrup, melted coconut oil, and vanilla extract until the mixture is smooth and well combined.
- Combine Wet and Dry: Pour the wet ingredient mixture into the bowl with the dry ingredients and stir until all components are fully incorporated into a cohesive dough.
- Add Blueberries and Pecans: Gently fold in the fresh or frozen blueberries and chopped pecans carefully to avoid crushing the berries and to ensure even distribution.
- Shape Cookies: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them apart, and flatten each slightly using the back of a spoon to encourage even baking.
- Bake: Place the baking sheet in the preheated oven and bake for 12-15 minutes until the cookie edges turn a golden brown, indicating they are cooked through.
- Cool: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, ensuring they firm up properly.
Notes
- Use fresh or frozen blueberries depending on availability; if using frozen, do not thaw to prevent excess moisture in the dough.
- Make sure to melt the coconut oil gently to avoid overheating which can affect the texture of the cookies.
- These cookies are naturally sweetened with maple syrup, but you can adjust sweetness by adding more or less to taste.
- Store the cooled cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- For a nut-free version, substitute chopped pecans with seeds such as pumpkin or sunflower seeds.
