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.
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 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.
- 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.
- 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 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.
- 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.
- 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.
- 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.
- 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
