Coconut Chocolate Chip Pecan Cookies
A gluten free cookie full of flavor: pecans, chocolate chips, and coconut!
Servings: 2.5 dozen
Ingredients
- 1 1/2 cups old fashioned oats
- 1/2 cup coconut flour
- 1/4 cup butter softened
- 1/4 cup coconut oil melted
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 2 tablespoons white sugar
- 2 tablespoons brown sugar
- 1/2 tablespoon vanilla
- 2 large eggs
- 1/2 cup unsweetened coconut
- 1/4-1/2 cup dark chocolate chips
Instructions
- Preheat the oven to 350 degrees.
- Place oats in a food processor and blend them until an oat flour is formed. Add coconut flour, salt, and baking soda. pulse until well mixed. Set aside.
- In a medium sized bowl, cream butter, coconut oil, and sugars until well blended.
- Add eggs and vanilla and mix well.
- Stir in flour mixture until just moistened.
- Add coconut, pecans, and chocolate.
- Using a tablespoon, scoop cookie dough and roll into a ball.
- Place on an ungreased cookie sheet. Flatten with the palm of your hand. They will not spread anymore than you flattened them.
- Bake for 7-8 minutes. They should just become browned underneath.
Notes
NOTE: I toasted my coconut and pecans (and I just slightly salted the pecans). My favorite way to do this is by heating a small frying pan that is sprayed with some olive oil cooking spray. Add coconut (or pecans) and heat over medium heat for 4-7 minutes.