Blueberry Coconut Pecan Cookies

Name: Blueberry Coconut Pecan Cookies
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
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

Isabella

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These chewy, naturally sweet Blueberry Coconut Pecan Cookies bring together juicy blueberries, crunchy pecans, and tropical shredded coconut for a unique and delightful treat. They’re perfect for snacking anytime or enjoying as a wholesome dessert.

Why You’ll Love This Recipe

I love this recipe because it combines fresh, wholesome ingredients into a cookie that’s not overly sweet but packed with flavor and texture. The blueberries add bursts of juicy freshness, while the pecans give a satisfying crunch. The shredded coconut lends a tropical twist, making every bite interesting. Plus, it’s gluten-free and made with natural sweeteners, so I feel good about sharing it with family and friends.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup rolled oats

1/2 cup almond flour

1/4 cup shredded unsweetened coconut

1/4 teaspoon salt

1/2 teaspoon baking soda

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

Directions

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.

Servings and timing

This recipe makes about 12 cookies. Preparation takes about 10 minutes, and baking takes around 15 minutes, so the total time from start to finish is approximately 25 minutes.

Variations

I often swap the pecans for walnuts or almonds depending on what I have on hand. If I want to make these nut-free, sunflower seeds work well as a crunchy alternative. For a bit more sweetness, adding a handful of dairy-free chocolate chips or raisins gives a nice twist. Sometimes, I toss in a pinch of cinnamon or cardamom for extra warmth and flavor.

Storage/reheating

I keep these cookies in an airtight container at room temperature for up to 3 days. To keep them fresh longer, I store them in the fridge for up to a week. If I want to warm them up, I pop them in the microwave for about 10 seconds or in a low oven for a few minutes — it brings back that soft, chewy texture perfectly.

Related Recipes:

Lemon Blueberry Cookies

FAQs

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work great. Just be gentle when folding them in to avoid turning the dough blue. I usually thaw them slightly and drain any excess juice before mixing.

Are these cookies vegan?

Yes, they are vegan-friendly since they use maple syrup as a natural sweetener and coconut oil instead of butter.

Can I substitute almond flour with another flour?

You can try oat flour or a gluten-free flour blend, but the texture may change slightly. Almond flour adds a nice moistness and flavor that I really enjoy.

How do I make these cookies nut-free?

Simply replace the pecans with seeds like sunflower or pumpkin seeds to keep the crunch without nuts.

Can I freeze these cookies?

Absolutely! I freeze baked cookies in an airtight container or freezer bag for up to 3 months. To enjoy, I thaw them at room temperature or warm them briefly in the oven.

Conclusion

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.