Blueberry Pecan Coconut Cookies
Chock full of nourishing ingredients, these sweet healthy cookies work just as well for breakfast as they do dessert!
Servings: 24
Calories: 141kcal
Ingredients
- 1 cup shredded coconut
- 1 cup old fashioned gluten free oats
- ½ cup flax meal
- ¼ cup hemp hearts
- 1 cup brown rice flour (whole wheat flour works too if you aren't concerned about gluten free)
- 1 tbsp cinnamon
- ¼ tsp salt
- ¾ cup applesauce
- ½ cup pure maple syrup
- 1 tsp pure vanilla extract
- 1 cup chopped raw pecans
- ½ cup dried blueberries
Instructions
- Preheat oven to 350 degrees F.
- Line a baking sheet with parchment paper and set aside.
- In a medium bowl, mix together the coconut, oats, flax meal, hemp hearts, flour, cinnamon and salt.
- In a large bowl, whisk together the applesauce, maple syrup and vanilla.
- Pour the dry ingredients into the wet and stir to combine until everything is coated evenly.
- Add in the chopped pecans and dried blueberries and stir to combine.
- Using a small cookie scoop (or a spoon) drop the batter onto the parchment lined baking sheet. You can put them pretty close together as the cookies will not spread when baked. Flatten out the cookies with the back of a spoon or your hand if you want them flatter.
- Bake for 12-15 minutes until lightly browned on the edges. Carefully transfer the cookies to a wire rack to cool. They will firm up as they cool.
- After the cookies are completely cool, you can store them in an airtight container in the fridge for a few days.
Nutrition
Calories: 141kcal | Carbohydrates: 18g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Sodium: 27mg | Potassium: 125mg | Fiber: 4g | Sugar: 7g | Vitamin C: 5.8mg | Calcium: 10mg | Iron: 0.9mg