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
