Description
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.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Snack/Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
