If you’re craving something delightfully chewy, bursting with fruity freshness and a nutty crunch, let me introduce you to this Blueberry Coconut Pecan Cookies Recipe. These cookies perfectly balance wholesome ingredients like rolled oats and almond flour with juicy blueberries, toasty shredded coconut, and crunchy pecans, making every bite a little celebration. They’re quick to whip up, naturally sweetened with maple syrup, and carry a subtle tropical vibe thanks to coconut oil and flakes. Trust me, once you try these, they’ll become one of your go-to treats for snack time or any casual get-together.
Ingredients You’ll Need
The beauty of this Blueberry Coconut Pecan Cookies Recipe lies in its simple yet thoughtfully chosen ingredients. Each component plays a key role, whether adding texture, flavor, or that perfect balance of sweetness and richness.
- Rolled oats: Provides chewy texture and hearty flavor, plus a wholesome base for the cookies.
- Almond flour: Adds nuttiness and moisture while keeping the cookies tender.
- Shredded unsweetened coconut: Brings tropical flavor and a subtle chewiness without overpowering sweetness.
- Baking soda: Helps the cookies rise slightly and develop a golden color.
- Salt: Enhances all the flavors, balancing sweetness and richness perfectly.
- Maple syrup: A natural sweetener giving a deep, caramel-like undertone that complements the blueberries beautifully.
- Coconut oil (melted): Infuses a delicate tropical aroma and keeps the cookies moist.
- Vanilla extract: Adds warmth and depth to the overall flavor profile.
- Fresh or frozen blueberries: Bursting with juicy tartness that brightens every bite.
- Chopped pecans: Provides a satisfying crunch and a buttery, earthy contrast to the sweet elements.
How to Make Blueberry Coconut Pecan Cookies Recipe
Step 1: Prep Your Oven and Baking Sheet
Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to ensure your cookies bake evenly and come off easily without sticking.
Step 2: Mix the Dry Ingredients
In a spacious mixing bowl, combine the rolled oats, almond flour, shredded coconut, baking soda, and salt. Whisk these together thoroughly so the baking soda is evenly distributed and you have a harmonious blend of textures.
Step 3: Combine the Wet Ingredients
In a separate bowl, whisk the maple syrup, melted coconut oil, and vanilla extract until everything is smoothly blended, forming a luscious, slightly thick liquid that infuses sweetness and moisture into the cookies.
Step 4: Bring Wet and Dry Together
Pour your wet mixture into the dry ingredients and stir gently but thoroughly. Aim for a consistency where all the oats and flours are well coated, resulting in a sticky yet manageable dough ready to hold your little bursts of fruit and nutty crunch.
Step 5: Fold in Blueberries and Pecans
Carefully fold in the blueberries and chopped pecans, choosing a gentle hand here so the blueberries stay mostly intact, preserving those bright pops of freshness without turning your dough purple.
Step 6: Shape Your Cookies
Scoop tablespoon-sized portions of the dough onto your prepared baking sheet, spacing them a bit apart. Lightly flatten each one with the back of a spoon to help them bake into those perfectly thick, chewy cookies we all love.
Step 7: Bake to Golden Perfection
Pop the tray into your preheated oven and bake for 12 to 15 minutes, watching closely for the edges to turn a lovely golden brown—all while that incredible aroma starts filling your kitchen.
Step 8: Cool and Enjoy
Once baked, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes; this finishing step helps them set beautifully. Then transfer to a wire rack to cool completely before indulging.
How to Serve Blueberry Coconut Pecan Cookies Recipe
Garnishes
While these cookies are tasty on their own, a light dusting of powdered sugar or a drizzle of melted dark chocolate can elevate their look and add just a touch of extra sweetness or decadence. Fresh mint leaves on the side add a refreshing contrast for a more sophisticated presentation.
Side Dishes
Pair these cookies with a cold glass of milk, creamy yogurt, or a cup of herbal tea for a delightful snack combination. They also complement fruity smoothies or warm coffee perfectly, making them ideal for breakfast or an afternoon pick-me-up.
Creative Ways to Present
Try serving your Blueberry Coconut Pecan Cookies Recipe stacked on a rustic wooden board surrounded by a scattering of fresh berries and pecan halves. Alternatively, sandwich two cookies with a dollop of coconut-flavored cream cheese or your favorite nut butter for a fun twist.
Make Ahead and Storage
Storing Leftovers
You can keep any leftover cookies fresh by storing them in an airtight container at room temperature for up to 3 days. This preserves their chewiness and prevents them from drying out.
Freezing
If you want to save some for later, freeze the cookies by arranging them on a baking sheet first until solid, then transfer to a freezer-safe container. They’ll keep well for up to 3 months and thaw easily when you’re ready for a treat.
Reheating
To enjoy the cookies warmed up, pop them in the microwave for about 10 to 15 seconds or in a preheated oven at 300°F (150°C) for 5 minutes. This will refresh their softness and bring back that just-baked feeling.
FAQs
Can I use frozen blueberries for this recipe?
Absolutely! Frozen blueberries work wonderfully; just be sure to gently fold them into the batter to minimize bleeding and maintain their shape throughout baking.
Is this recipe gluten-free?
Yes, it is naturally gluten-free as long as you use certified gluten-free rolled oats, making it suitable for those avoiding gluten.
Can I substitute pecans with another nut?
Definitely. Walnuts, almonds, or even macadamia nuts will work nicely and bring their own unique crunch and flavor to the cookies.
How sweet are these cookies?
They have a mild, natural sweetness from maple syrup and blueberries, making them perfect if you prefer a less sugary treat.
Can I make these cookies vegan?
Yes, this recipe is already vegan-friendly since it uses maple syrup and coconut oil instead of honey or butter.
Final Thoughts
I’m genuinely excited for you to try this Blueberry Coconut Pecan Cookies Recipe—it’s a delightful mix of textures and flavors that’s sure to brighten your baking repertoire. Whether you bake them for a cozy afternoon snack or to impress friends at your next gathering, these cookies bring warmth and joy in every bite. Happy baking and enjoy every delicious moment!
Print
Blueberry Coconut Pecan Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These Blueberry Coconut Pecan Cookies are a delightful blend of wholesome ingredients, including rolled oats, almond flour, fresh blueberries, and crunchy pecans. Naturally sweetened with maple syrup and enriched with coconut oil, they offer a perfect balance of chewy and crisp textures. These cookies make for a nutritious and flavorful treat that’s gluten-free and sure to satisfy your sweet tooth without added refined sugars.
Ingredients
Dry 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
Wet Ingredients
- 1/4 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
Add-ins
- 1/2 cup fresh or frozen blueberries
- 1/3 cup chopped pecans
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Combine dry ingredients: In a large bowl, thoroughly mix the rolled oats, almond flour, shredded coconut, baking soda, and salt to create a well-distributed dry base for your cookies.
- Whisk wet ingredients: In a separate bowl, whisk together the maple syrup, melted coconut oil, and vanilla extract until the mixture is smooth and homogeneous.
- Mix wet and dry: Pour the wet mixture into the bowl with dry ingredients, stirring carefully until everything is evenly combined, forming the cookie dough.
- Fold in add-ins: Gently fold in the blueberries and chopped pecans, being careful not to crush the berries to keep their shape and freshness intact.
- Portion the cookies: Scoop tablespoon-sized portions of the dough onto the prepared baking sheet, flattening each slightly with the back of a spoon to help them bake evenly.
- Bake the cookies: Place the baking sheet in the oven and bake for 12-15 minutes, or until the cookie edges become golden brown, indicating they are perfectly baked.
- Cool the cookies: Remove from the oven and let the cookies cool on the baking sheet for 5 minutes to set before transferring to a wire rack to cool completely for the best texture.
Notes
- You can use fresh or frozen blueberries; just make sure to thaw and drain frozen ones to avoid excess moisture.
- For a nut-free option, substitute pecans with seeds like pumpkin or sunflower seeds.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer shelf life.
- To enhance flavor, consider adding a pinch of cinnamon or nutmeg to the dry ingredients.
- If you prefer a sweeter cookie, add an extra tablespoon of maple syrup or sprinkle some coconut sugar on top before baking.
