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Blueberry Chia Coconut Cookies
Original recipe: 12 servings · Prep: 10 min · Cook: 15 min · Total: 25 min
By PowerProteinPlates Editorial TeamPublished Apr 8, 2026 | Updated Jul 22, 2026
American
25 mins
high-proteinsnack-ideaseasy-recipeswhole-foodsgluten-free
Blueberry Chia Coconut Cookies with measured ingredients, 25-minute timing, 12-serving yield, and step-by-step instructions for protein-focused meals, snacks, smoothies, and meal preparation.
Prep
10 min
Cook
15 min
Total
25 min
Servings
12
Difficulty
easy
Cuisine
American
Ingredients
Servings
12
- 1 cup rolled oats (certified gluten-free if needed)
- 1/2 cup unsweetened shredded coconut
- 3 tablespoons chia seeds
- 1/4 cup almond flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup coconut oil, melted
- 1/3 cup pure maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup fresh or frozen blueberries (if frozen, do not thaw)
- Optional
- 2 tablespoons chopped nuts (e.g., walnuts or pecans) for added crunch
Instructions
-
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
-
In a large mixing bowl, combine rolled oats, shredded coconut, chia seeds, almond flour, baking powder, and salt. Stir until well mixed.
-
In a separate bowl, whisk together melted coconut oil, pure maple syrup, egg, and vanilla extract until smooth.
-
Add the wet mixture to the dry ingredients and gently stir until just combined.
-
Carefully fold in the blueberries and, if using, the chopped nuts, avoiding crushing the berries.
-
Drop cookie dough by tablespoonfuls onto the prepared baking sheet, spacing each about 2 inches apart.
-
Lightly flatten each cookie with the back of a spoon or your fingers, as they will hold their shape during baking.
-
Bake for 14 to 16 minutes, or until the edges are golden and centers are set but still soft.
-
Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
-
Store cooled cookies in an airtight container at room temperature for up to 4 days or freeze for longer preservation.
Frequently Asked Questions
- Can I meal prep Blueberry Chia Coconut Cookies?
- Yes. Portion it into airtight containers and keep toppings, sauces, or crunchy finishes separate when that will protect the texture.
- How can I increase the protein?
- Add a little more chia or pair the recipe with a compatible high-protein side such as Greek yogurt, eggs, tofu, beans, or lean meat depending on the recipe style.
- Can I make it lighter?
- Use measured oil, lighter dairy or sauce options, and a larger vegetable portion while keeping the main protein amount steady.
- What should I watch when swapping ingredients?
- Keep moisture, salt, and cooking time in mind because high-protein swaps can dry out or firm up faster than the original ingredient.
Storage
Cool Blueberry Chia Coconut Cookies before storing, refrigerate in airtight containers for up to 4 days, keep crisp toppings or fresh garnishes separate when useful, freeze only if the main ingredients tolerate thawing well, and reheat gently with a splash of liquid or a short oven, skillet, microwave, or air-fryer warm-up that matches the recipe texture.
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