Pecan Coconut Cookies

cookies, gluten free, vegan, nuts

Last winter, I spent the entire month of January baking with Tropical Traditions coconut oil. Although I am still converting some of those recipes to be gluten-free, it looks like all my practice paid off. These cookies (which I’m totally eating right now…despite my attempts to hide them in the freezer) are just downright incredible.

coconut oil, oats, sweet chocolate, dairy-free, egg-freeImagine a mix of roasted pecans and toasted coconut drizzled in honey and sprinkled with a touch of cinnamon. Then throw in chocolate chip in every other bite. (Just writing about this is making my mouth water…I really don’t know how to contain my excitement!)

nuts, health, dessert treats, sweetness, yum, delicious

Pecan Coconut Cookies

Prep Time: 15 minutes

Cook Time: 20 minutes

Yield: 28-32 cookies

Nutty, warm and nutritious. Seconds are highly encouraged! ;)

Ingredients

    Dry Ingredients
  • 1 cup reduced-fat, shredded, dehydrated coconut (Let’s do Organic brand)
  • 1 cup oats, ground into flour
  • 1 cup pecan halves, ground into flour (stop before it becomes butter)
  • 1/3 cup brown rice flour
  • 2/3 cup light brown sugar, packed
  • 1/3 cup potato starch
  • 1/4 tsp. salt
  • 2 tsp. cinnamon
  • 1 tsp. baking powder
  • 1/3 cup chocolate chips
  • Wet Ingredients
  • 2 flax eggs*
  • 1/3 cup virgin coconut oil (not melted)
  • 4 oz. unsweetened applesauce
  • 1/3 cup unsweetened almond milk
  • 3 tbsp. honey (sub: grade B maple syrup)

Instructions

  1. In a medium bowl, whisk together all the dry ingredients, except for the chocolate chips.
  2. In a large bowl, whisk together the wet ingredients.
  3. Pour the mixed dry ingredients into the wet ingredients, whisk to combine.
  4. Stir in the chocolate chips.
  5. Preheat oven to 350 degrees.
  6. Cover the bowl with plastic wrap, and freeze batter for at least 15-20 minutes.
  7. Cover a large baking sheet with aluminum foil, spray lightly with nonstick cooking spray.
  8. Using a spoon, roll and press gently into uniform rounds, spaced at least 1” apart.
  9. Bake for 18-20 minutes, until the cookies are golden brown.

Notes

*1 flax egg = 1 tbsp. ground flax meal + 3 tbsp. hot water, mix and let stand for 3-5 minutes

gluten-free, vegan

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cookie monster, healthy eating, eating well

In case you missed it, more from my snowday baking adventures… Sweet Potato Brownies!

Tell me: Cookies vs. brownies, which do you prefer?

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  • http://www.urbannaturale.com/ Deborah Davis

    What a pleasure it is to discover your delightful recipe for pecan coconut cookies. I love to make vegan desserts and your yummy recipe is so amazing! I am so glad to discover your recipe as well as your wonderful blog at Healthy Vegan Fridays. I have subscribed and am following your blog on social media so I can enjoy your recipes and posts regularly. All the best, Deborah

    • http://esculentdreams.com/ esculentdreams

      Hi Deborah, thanks so much for your comment! Following you on twitter, and very excited to connect. Hope you stay warm through the snow! :)

  • http://ofthehearth.com/ Shannon Coleman

    So many tasty things packed into one cookie! These sound delicious. I’ll add these to my list of cookies to try.

    • http://esculentdreams.com/ esculentdreams

      thanks shannon! hope you enjoy! :)

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