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
Scale
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.
