Blueberry Coconut Pecan Cookies (Printer-Friendly)
Wholesome cookies with blueberries, coconut, and pecans for a flavorful morning boost.
# The Ingredients You'll Need:
→ Dry Ingredients
01 -
2 cups gluten-free rolled oats
02 -
1 cup unsweetened coconut flakes
03 -
1/4 cup golden flaxmeal
04 -
1/2 teaspoon salt
05 -
1 cup coarsely chopped pecans
06 -
1 cup dried blueberries
→ Wet Ingredients
07 -
2 large ripe bananas, mashed
08 -
1/2 cup liquid coconut oil
09 -
1/4 cup honey or agave nectar
10 -
1 teaspoon vanilla extract
→ For Baking
11 -
Cooking spray
# Step-by-Step Instructions:
01 -
Set the oven temperature to 350°F (177°C) to prepare for baking.
02 -
In a large mixing bowl, thoroughly mix gluten-free rolled oats, coconut flakes, golden flaxmeal, salt, chopped pecans, and dried blueberries.
03 -
Add mashed bananas, liquid coconut oil, honey or agave nectar, and vanilla extract to the dry mixture. Stir until fully combined into a uniform dough.
04 -
Spray a baking sheet with cooking spray. Measure approximately 2 tablespoons of dough per cookie and firmly press into a cookie cutter placed on the sheet, spacing evenly.
05 -
Bake cookies in the preheated oven for 25 minutes or until edges are golden and aroma is noticeable.
06 -
Allow cookies to cool on the baking sheet briefly before transferring to a wire rack for complete cooling.
07 -
For an indulgent touch, drizzle cooled cookies with melted dark chocolate.
# Extra Tips:
01 -
Store cookies in an airtight container at room temperature for up to 3 days, refrigerate for up to one week, or freeze for extended storage.