Blueberry Coconut Pecan Cookies
Chewy, naturally sweet cookies combining juicy blueberries, crunchy pecans, and shredded coconut for a wholesome and flavorful treat.
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
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mix together the rolled oats, almond flour, shredded coconut, baking soda, and salt.
- In a separate bowl, whisk the maple syrup, melted coconut oil, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until well combined.
- Gently fold in the blueberries and chopped pecans, taking care not to crush the berries.
- Scoop tablespoon-sized portions of dough onto the baking sheet and flatten them slightly with the back of a spoon.
- Bake for 12-15 minutes, or until the edges turn golden brown.
- Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Can substitute pecans with walnuts, almonds, or sunflower seeds for a nut-free option.
- For extra sweetness, add dairy-free chocolate chips or raisins.
- Add a pinch of cinnamon or cardamom for added warmth and flavor.
- Store cookies in an airtight container at room temperature up to 3 days or in the fridge up to 1 week.
- Cookies can be frozen for up to 3 months; thaw before eating.