Blueberry Coconut Cookies

  • Servings: 15
  • Difficulty: easy
  • Print

***FUN FACT: This is an eggless recipe.*** Blueberries. Coconut. Cookies. More of the things I LOVE! I had seen a video posted on TikToc of a lady making vegan cookies. Her recipe called for a banana and coconut, but since I didn’t have any bananas on hand, I opted to use the blueberries in my fridge. I’ve been baking a lot of cakes, cupcakes and quick breads lately, when I realized that I don’t bake cookies often enough. Today, I broke that cycle and ventured out in the cookie baking world. Blueberries have always been a favorite fruit because of their fun, sweet, sometimes tart, bite-sized personality. Scroll down for the magic!


1 c. fresh blueberries
1 c. flour
1 tsp baking soda
1/4 tsp salt
1/4 white sugar
1/4 softened butter
1/4 c. sweetened shredded coconut


Preheat oven to 350. Line a baking sheet with parchment paper and set aside. In a mixing bowl, wash and crush blueberries; leaving some chunky bits. Add in flour, salt, baking soda, sugar, and butter then combine into a dough. If you find the mixture to be too wet, add a bit more flour until smooth. Next, scoop the dough onto the baking sheet, flatten then top with extra coconut. Place in the oven for 20 minutes. When ready, remove from the oven and place on a wire rack to cool. Serve with tea or coffee and ENJOY!

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