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

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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

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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.