Blueberry Coconut Pecan Cookies Recipe

There is something truly magical about the way sweet, tart blueberries mingle with the nutty crunch of pecans and the tropical hint of coconut in this Blueberry Coconut Pecan Cookies Recipe. These cookies combine wholesome ingredients like rolled oats and almond flour with bursts of juicy blueberries and toasty pecans for a treat that feels indulgent yet nourishing. Whether you’re baking for a cozy afternoon snack or a crowd-pleasing dessert, this recipe is sure to become a beloved favorite thanks to its irresistible flavors and simple preparation.

Ingredients You’ll Need

Getting the ingredients right is half the fun with this recipe. Each item plays a vital role in creating the perfect balance of texture, flavor, and natural sweetness that makes these cookies shine. From the creamy almond flour to the fresh pop of blueberries, every component counts.

• Rolled oats: Adds hearty texture and a subtle nutty flavor that complements the coconut and pecans.
• Almond flour: Provides a tender crumb and a mild, buttery note without overpowering the other flavors.
• Shredded unsweetened coconut: Brings a tropical aroma and chewy consistency to the cookie.
• Baking soda: Ensures the cookies rise slightly and have a light, airy texture.
• Salt: Balances sweetness and enhances the overall flavors.
• Maple syrup: A natural sweetener that blends beautifully with the coconut oil and vanilla.
• Coconut oil, melted: Imparts moistness and a subtle coconut essence while keeping the cookies tender.
• Vanilla extract: Adds warmth and depth, rounding out the flavors perfectly.
• Fresh or frozen blueberries: The star ingredient delivering juicy bursts of freshness.
• Chopped pecans: Gives a satisfying crunch and rich nuttiness that elevates every bite.

How to Make Blueberry Coconut Pecan Cookies Recipe

Step 1: Preheat and Prep

Start by heating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This simple prep ensures your cookies bake evenly and cleanly release from the tray.

Step 2: Mix Dry Ingredients

In a large bowl, combine the rolled oats, almond flour, shredded coconut, baking soda, and salt. Mixing these well creates the foundational base that gives the cookies structure and flavor.

Step 3: Combine Wet Ingredients

Whisk together the maple syrup, melted coconut oil, and vanilla extract in a separate bowl until smooth. This luscious mixture adds moisture, sweetness, and aroma that will infuse the cookies with irresistible taste.

Step 4: Bring it Together

Pour your wet ingredients into the dry mix and stir gently until everything is just combined. The dough will be thick but slightly sticky—a perfect consistency for scooping.

Step 5: Fold in Blueberries and Pecans

Carefully fold in the blueberries and chopped pecans, taking care not to crush the berries. This step preserves the juicy texture of the blueberries while distributing nutty crunch throughout the dough.

Step 6: Shape the Cookies

Scoop tablespoon-sized portions onto your lined baking sheet, then gently flatten each mound with the back of a spoon. This ensures even cooking and the signature cookie shape.

Step 7: Bake to Golden Perfection

Bake for about 12 to 15 minutes until the edges are golden brown and the cookies have firmed up. Keep an eye on them so they don’t overbake—this is when they have the most tender, chewy texture.

Step 8: Cool Before Enjoying

Allow the cookies to cool on the baking sheet for 5 minutes, giving them a chance to set before transferring to a wire rack to cool completely. This final step prevents them from breaking apart and ensures that perfect bite.

How to Serve Blueberry Coconut Pecan Cookies Recipe

Garnishes

If you want to add a personal touch, sprinkle a little extra shredded coconut or a few pecan halves on top right after baking for a pretty, inviting finish. A light dusting of powdered sugar can also make these treats feel fancy with minimal effort.

Side Dishes

Blueberry Coconut Pecan Cookies pair wonderfully with a cup of hot tea, coffee, or even a creamy glass of almond milk. They also work beautifully alongside fresh fruit or a dollop of yogurt for a balanced treat.

Creative Ways to Present

For a party or special occasion, stack the cookies with thin layers of cream cheese frosting or coconut whipped cream between them to create little cookie sandwiches. Alternatively, serve on a rustic wooden board with clusters of fresh berries and nuts for a charming display.

Make Ahead and Storage

Storing Leftovers

Your baked cookies will keep well in an airtight container at room temperature for up to 4 days, maintaining their soft texture and vibrant flavor. If the kitchen is warm, storing them in a slightly cooler spot helps preserve freshness.

Freezing

If you want to enjoy these anytime, freeze the cookies in a single layer on a baking sheet first, then transfer to a sealable freezer bag. They’ll keep their texture and taste for up to 3 months, making it easy to grab a quick treat whenever you please.

Reheating

To revive their freshly baked warmth, pop the cookies in a preheated 300°F oven for about 5 minutes or microwave for 15 to 20 seconds. This brings back a lovely softness that makes them taste just like out of the oven.

FAQs

Can I use dried blueberries instead of fresh or frozen?

Dried blueberries can be used but keep in mind the texture and moisture level will change. Fresh or frozen blueberries provide juiciness that dried ones can’t replicate, so the cookies may be less moist if you swap them.

Is there a substitute for almond flour?

You can substitute with oat flour or another nut flour if needed, but almond flour adds a unique richness and texture that complements the pecans and coconut perfectly. Adjust liquid ratios slightly if using a different flour.

How do I prevent the blueberries from bleeding too much into the dough?

Gently folding the blueberries in at the end of mixing and using frozen berries can help minimize the color bleed. Also, avoid over-stirring once the berries are added.

Are these cookies gluten-free?

Yes! Since this Blueberry Coconut Pecan Cookies Recipe uses rolled oats (make sure to use certified gluten-free oats) and almond flour, it works well for a gluten-free diet without sacrificing taste or texture.

Can I make these cookies vegan?

Absolutely! This recipe is naturally vegan as it uses maple syrup and coconut oil instead of honey or butter. It’s a wonderful plant-based treat anyone can enjoy.

Final Thoughts

I hope you’ll love baking and sharing this Blueberry Coconut Pecan Cookies Recipe as much as I do. It’s a wonderful way to bring wholesome ingredients together into a delicious bite that’s bursting with flavor and texture. Give it a try and watch these cookies become your go-to favorite for any occasion.

Blueberry Coconut Pecan Cookies Recipe

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4.3 from 81 reviews

• Author: admin
• Total Time: 25 minutes
• Yield: 12 servings 1x
• Diet: Gluten Free

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Description

These Blueberry Coconut Pecan Cookies are a delightful blend of wholesome ingredients like rolled oats, almond flour, and shredded coconut, enhanced with juicy blueberries and crunchy pecans. Naturally sweetened with maple syrup and made with coconut oil, these cookies offer a perfect balance of flavors and textures, making them a healthy and delicious treat for any occasion.

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Ingredients

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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

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Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
2. Mix Dry Ingredients: In a large bowl, combine the rolled oats, almond flour, shredded unsweetened coconut, baking soda, and salt. Mix thoroughly to distribute all dry ingredients evenly.
3. 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.
4. Combine Wet and Dry Mixtures: Pour the wet ingredient mixture into the bowl with the dry ingredients. Stir well until all components are fully incorporated into a uniform dough.
5. Add Blueberries and Pecans: Gently fold in the fresh or frozen blueberries and chopped pecans carefully to avoid crushing the berries and maintain their shape.
6. Shape Cookies: Using a tablespoon, scoop out portions of the dough and place them onto the prepared baking sheet. Flatten each slightly with the back of a spoon to form cookie shapes.
7. Bake: Bake the cookies in the preheated oven for 12-15 minutes, or until the edges start to turn a golden brown, indicating they are done.
8. Cool: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely before serving.

Notes

• You can use fresh or frozen blueberries; if using frozen, do not thaw to avoid excess moisture.
• For a nuttier flavor, toast the pecans lightly before adding them.
• Store cookies in an airtight container at room temperature for up to 4 days or freeze for longer storage.
• This recipe is naturally gluten-free, but ensure oats are certified gluten-free if needed.
• The coconut oil can be substituted with another neutral oil if preferred.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American