These Blueberry Coconut Pecan Cookies are a tropical delight. The natural sweetness of blueberries, combined with the crunch of pecans and the rich flavor of coconut, makes for a deliciously chewy, slightly crispy cookie that’s perfect for any occasion.
Ingredients
1 cup all-purpose flour
1/2 cup rolled oats
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsweetened shredded coconut
1/2 cup chopped pecans
1/4 cup coconut oil, melted
1/2 cup dried blueberries (or fresh, if preferred)
1/4 cup maple syrup (or honey)
1 large egg
1 teaspoon vanilla extract
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, oats, baking soda, and salt.
Add the shredded coconut, chopped pecans, and dried blueberries to the dry ingredients, and mix to combine.
In a separate bowl, whisk together the melted coconut oil, maple syrup, egg, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until everything is well combined.
Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the cookies are golden around the edges.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Servings and Timing
Prep Time: 10 minutes
Cooking Time: 12 minutes
Total Time: 22 minutes
Servings: 12 cookies
Variations
Vegan Version: Substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let it sit for 5 minutes until it thickens).
Gluten-Free: Use a gluten-free flour blend instead of all-purpose flour.
Nut-Free: Omit the pecans and replace them with additional oats or sunflower seeds.
Sweetener Swap: If you prefer, you can swap the maple syrup with honey or agave syrup for a different sweetness profile.
Storage/Reheating
These cookies can be stored in an airtight container at room temperature for up to 3-4 days. If you want to store them for longer, place them in the fridge, where they’ll last for up to a week. To reheat, just pop them in the microwave for 10-15 seconds or warm them in the oven at 350°F (175°C) for 5 minutes.
FAQs
Can I use fresh blueberries instead of dried ones?
Yes, you can! If you use fresh blueberries, keep in mind that the cookies may spread more as the moisture from the berries is released during baking. You may want to add a little extra flour to compensate for the added moisture.
Can I make these cookies gluten-free?
Definitely! Just swap out the all-purpose flour with a gluten-free flour blend that works for baking. Make sure the oats you use are certified gluten-free as well.
How can I make these cookies sweeter?
If you like your cookies a bit sweeter, you can increase the amount of maple syrup or add a few tablespoons of brown sugar to the dough for a deeper, caramel-like sweetness.
Can I freeze the cookie dough?
Yes, you can freeze the dough! Scoop the dough into balls and place them on a baking sheet to freeze for about an hour. Once frozen, transfer the dough balls to a freezer-safe bag. When you’re ready to bake, just place them on a baking sheet and bake as usual, adding an extra minute or two if needed.
Are these cookies dairy-free?
Yes, these cookies are dairy-free! The coconut oil and maple syrup provide all the richness without the need for dairy products.
Conclusion
I absolutely love how these Blueberry Coconut Pecan Cookies bring together different flavors and textures for a treat that’s chewy, crunchy, and slightly sweet. They’re quick and easy to make, and they’re perfect for a snack, dessert, or even a little midday pick-me-up. Whether you’re baking them for yourself or sharing with friends, they’re sure to be a hit.
Recipe:
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Blueberry Coconut Pecan Cookies
- Total Time: 22 minutes
- Yield: 12 cookies
- Diet: Vegan
Description
These Blueberry Coconut Pecan Cookies are a tropical delight with blueberries, pecans, and coconut. They are chewy, slightly crispy, and perfect for any occasion.
Ingredients
1 cup all-purpose flour
1/2 cup rolled oats
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsweetened shredded coconut
1/2 cup chopped pecans
1/2 cup dried blueberries (or fresh, if preferred)
1/4 cup coconut oil, melted
1/4 cup maple syrup (or honey)
1 large egg
1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, oats, baking soda, and salt.
- Add the shredded coconut, chopped pecans, and dried blueberries to the dry ingredients, and mix to combine.
- In a separate bowl, whisk together the melted coconut oil, maple syrup, egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until everything is well combined.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the cookies are golden around the edges.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Vegan Version: Substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let it sit for 5 minutes until it thickens).
Gluten-Free: Use a gluten-free flour blend instead of all-purpose flour.
Nut-Free: Omit the pecans and replace them with additional oats or sunflower seeds.
Sweetener Swap: You can swap the maple syrup with honey or agave syrup for a different sweetness profile.
Storage: Store in an airtight container for up to 3-4 days at room temperature or in the fridge for up to a week. Reheat by microwaving for 10-15 seconds or in the oven at 350°F (175°C) for 5 minutes.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 55mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
