Name: Blueberry Coconut Pecan Cookies
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
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; 1/4 cup maple syrup; 1/4 cup coconut oil (melted); 1 teaspoon vanilla extract; 1/2 cup fresh or frozen blueberries; 1/3 cup chopped pecans

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Looking for a Healthy Dessert that’s as delicious as it is wholesome? These Blueberry Coconut Pecan Cookies are chewy, naturally sweetened treats packed with juicy blueberries, crunchy pecans, and tropical shredded coconut. Perfect for snacking, sharing, or savoring as a guilt-free dessert, these gluten-free cookies bring a burst of flavor to any occasion.

Why You’ll Love These Blueberry Coconut Pecan Cookies

These Blueberry Coconut Pecan Cookies are a standout Healthy Dessert:

Wholesome Ingredients: Gluten-free with natural sweeteners like maple syrup.
Flavorful Texture: Juicy berries, crunchy nuts, and chewy coconut in every bite.
Quick to Make: Ready in just 25 minutes with minimal prep.
Diet-Friendly: Vegan and adaptable for nut-free diets.
Versatile Treat: Ideal for breakfast, snacks, or dessert.
I bake this Healthy Dessert for family gatherings, and their vibrant flavors always spark smiles!

Ingredients for Blueberry Coconut Pecan Cookies

Here’s what you’ll need for Blueberry Coconut Pecan Cookies (makes 12 cookies):

1 cup rolled oats
½ cup almond flour
¼ cup shredded unsweetened coconut
½ tsp baking soda
¼ tsp salt
¼ cup maple syrup
¼ cup coconut oil, melted
1 tsp vanilla extract
½ cup fresh or frozen blueberries
⅓ cup chopped pecans

Ingredient Tips:

Oats: Rolled oats for chewy texture; ensure gluten-free if needed.
Blueberries: Fresh for bright flavor; frozen works if drained well.
Almond Flour: Adds moistness; oat flour is a substitute but alters texture.
Maple Syrup: Pure for natural sweetness; honey can work but isn’t vegan.
Pecans: Chop finely for even crunch; swap with seeds for nut-free.

Directions for Blueberry Coconut Pecan Cookies

Let’s bake these delightful Blueberry Coconut Pecan Cookies!

Preheat Oven

I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.

Mix Dry Ingredients

In a large bowl, I combine 1 cup rolled oats, ½ cup almond flour, ¼ cup shredded coconut, ½ tsp baking soda, and ¼ tsp salt, stirring until well mixed.

Combine Wet Ingredients

In a small bowl, I whisk ¼ cup maple syrup, ¼ cup melted coconut oil, and 1 tsp vanilla extract until smooth.

Form Dough

I pour the wet ingredients into the dry, stirring until a cohesive dough forms.

Add Blueberries and Pecans

I gently fold in ½ cup blueberries and ⅓ cup chopped pecans, being careful not to crush the berries.

Shape Cookies

Using a tablespoon, I scoop dough portions onto the baking sheet, flattening slightly with a spoon, spacing them 2 inches apart.

Bake and Cool

I bake for 12–15 minutes, until edges are golden brown. I let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Prep Time: 10 minutes
Bake Time: 12–15 minutes
Total Time: ~25 minutes
Servings: 12 cookies
Calories: ~120 kcal per cookie
Macros per Serving: 14g carbs, 2g protein, 7g fat, 2g fiber

Variations

Nut-Free: Swap pecans for sunflower seeds for a crunchy Healthy Dessert.
Spiced Up: Add a pinch of cinnamon or cardamom for warm flavor.
Chocolate Boost: Fold in ¼ cup dairy-free chocolate chips for sweetness.
Raisin Swap: Replace blueberries with raisins for a chewy, sweet twist.
Almond Swap: Use chopped almonds instead of pecans for a different nutty vibe.

Serving Ideas:

Enjoy with coffee or tea for a cozy Healthy Dessert.
Pack for picnics or lunchboxes as a wholesome snack.
Serve with yogurt and fruit for a breakfast-inspired treat.

Storage

I store Blueberry Coconut Pecan Cookies in an airtight container at room temperature for up to 3 days or in the fridge for up to 1 week to maintain freshness. For longer storage, I freeze them in a freezer-safe bag for up to 3 months, thawing at room temperature or warming in a 300°F (150°C) oven for 3–5 minutes to restore chewiness.

FAQs:

Can I use frozen blueberries in Blueberry Coconut Pecan Cookies?
Yes, I thaw and drain frozen blueberries for this Healthy Dessert to prevent a soggy dough.

Are these Healthy Dessert cookies vegan?
I use maple syrup and coconut oil, making Blueberry Coconut Pecan Cookies naturally vegan-friendly.

Can I substitute almond flour with another flour?
I use oat flour or a gluten-free blend, but almond flour keeps the cookies moist and flavorful.

How do I make these cookies nut-free?
I replace pecans with sunflower or pumpkin seeds for a nut-free, crunchy treat.

Can I freeze Blueberry Coconut Pecan Cookies?
I freeze them in an airtight container for up to 3 months, thawing before serving for best texture.

More Cookies Ideas You’ll Love

These Blueberry Coconut Pecan Cookies are a delicious and wholesome treat that I love baking and sharing. They’re quick to prepare, naturally sweetened, and full of texture and flavor. Whether as a snack or dessert, they’re a perfect little bite of healthy indulgence. Give them a try, and I’m sure they’ll become a favorite in your recipe collection too.