Whole wheat chocolate pecan coconut cookies

At last I get to bake some cookies. Lately I have been lacking on the baking department so today, since I was in the mood for something sweet I came up with these whole wheat chocolate pecan coconut cookies. Awesome to say the least.

Whole wheat chocolate pecan coconut cookies | Eat Good 4 Life

I have been trying to bake more in the past few weeks, however,  I have am finding myself tied up with school still. Too much to study and too little time to do fun stuff. I actually hate the fact that I can’t spend more time in the kitchen. I really can’t wait to be done with school.

I love making cookies because they are quite quick to put together so when I have the urge to have something sweet that is what I turn to. The batter comes together quite quickly so it is the perfect dessert treat to make in a flash..

These whole wheat chocolate pecan coconut cookies were out of this world. I should actually keep cookie batter ready to go in my freezer for whenever I feel like having something sweet. I have never done that but I know many of my baker friends have told me about it. Maybe I will try it soon.

When making cookies I actually get my kids to help when ever possible. They love getting in the kitchen with me so there is not much convincing I have to do especially when I need help to make cookies.

For these whole wheat chocolate pecan coconut cookies you can add any other nuts of your choice. Also if you would like to substitute the chocolate for dried fruit you can do that. Cookie batters is very versatile so anything goes.

I hope you like these whole wheat chocolate pecan coconut cookies. I know I will be baking another batch pretty soon.

Enjoy!

Whole wheat chocolate pecan coconut cookies | Eat Good 4 Life     Whole wheat chocolate pecan coconut cookies | Eat Good 4 LifeWhole wheat chocolate pecan coconut cookies | Eat Good 4 LifeWhole wheat chocolate pecan coconut cookies | Eat Good 4 Life

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Whole wheat chocolate pecan coconut cookies

Miryam's original recipe

Yield: 24 cookies

Total Time: 30 minutes

Ingredients:

Directions:

Preheat the oven to 350F. Line 2 baking sheets with unbleached parchment paper.

In the bowl of a stand mixer, beat sugar and coconut oil. Add egg and vanilla and combine until smooth.

With the mixer on low, slowly add the flour, baking soda, coconut, salt and cinnamon. Stir to combine mixture. With a spatula stir in the chocolate and chopped pecans.

With a medium cookie scoop 2 tablespoon rounds of dough onto the prepared cookie sheets. Bake each batch for 11-15 minutes. Cool 5 minutes before removing from the cookie sheet. Transfer to a wire rack to cool completely.

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9 comments

  1. It looks awesome! Great job. :)

    I’ll try your version the next time I have ripe avocados. If you try raspberries next time and use lots of them (like I do) you’ll probably need a lot more sweetener. That’s the bad thing about raspberries.

    Anyway, thanks for the mention. :)

  2. Texanerin,

    I will use some raspberry liquor that I have had for ever and use fresh raspberries. Can’t wait until my avocados turn ripe again :-)

  3. Wow, I love how beautifully dark yours is! That looks incredibly delicious, mine was pretty pale in comparison. I can’t wait to try a raspberry version too :D

  4. I just made chocolate avocado pudding for my first time over the weekend… Sooooo goood!! Love that you added orange in here too.

  5. I love your blog! Your recipes and photos always get my attention and are so drool worthy.

  6. I made it and it was fantastic! I followed it exactly except I left out the triple sec and extract. And I might have added quite a bit of Stevia. :)

    Thanks for a new pudding recipe!

  7. This pudding looks just perfect, so richt and wonderful dark! Have to give it a try!

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