Join me as we make these delicious pecan coconut chocolate chip cookies for a modified take on the traditional chocolate chip cookie!
Toasted Pecan Coconut Chocolate Chip Cookies…Whew! Say that cookie name 5 times fast! These delicious cookies are a take on my husband’s favorite chocolate chip cookies made with a few healthier substitutes. I don’t bake sweets very often, but my husband’s sweet tooth sure appreciates when I do!
Tools You May NEED
- Mixing bowls
- Mixer
- Measuring cups/spoons
- Cast iron skillet
- Wooden spoon
- Cookie sheet
- Parchment paper
TOASTED PECAN COCONUT CHOCOLATE CHIP COOKIE SUBSTITUTES
- Einkorn Flour instead of All Purpose flour–einkorn is a flour that has not been hybridized like most other conventional flours, making it easier to digest. (Source)
- Dark chocolate instead of semi-sweet chocolate chips — dark chocolate has higher % of cacao vs milk chocolate. Cacao is raw chocolate and is loaded with antioxidants. (Source) I always try to buy higher forms of cacao when shopping for chocolate.
- Manuka Honey instead of honey- ANY local honey is going to have health benefits, but this one is just a super power! We still eat local honey in our home, but we love the flavor of Manuka honey! Here are just a few of its benefits:(Source)
–Manuka honey contains antiviral properties which make it effective in treating cold and flu symptoms. It also stops the growth of Strep bacteria which cause sore throats.
–Manuka honey contains more vitamins, minerals, amino acid and antioxidants than other types of honey.
-– Manuka honey reduces acid reflux, helps with stomach bacterial imbalances, and soothes gastrointestinal problems.
TOASTED PECAN COCONUT CHOCOLATE CHIP COOKIE INGREDIENTS
- 2 cups Einkorn Flour (I used this one from Amazon, but you can substitute all-purpose)
- 1/2 t baking soda
- 1/2 t salt
- 1/2 cup butter (I used Ghee)
- 1/2 cup coconut sugar
- 1/2 cup brown sugar
- 1 egg
- 1 tsp vanilla
- 1/2 cup unsweetened shredded coconut
- 1/2 cup pecans, chopped
- 1 TBSP Manuka honey (link on Amazon)
- 1/4 cup dark chocolate chips (more if preferred)
How to make Toasted Pecan Coconut Chocolate CHiP Cookies
- Preheat oven to 375 degrees and line baking sheet with parchment paper.
- Mix flour, baking soda and salt in a large mixing bowl.
- Cream butter, coconut sugar, and brown sugar in a medium bowl. Add eggs and vanilla.
- Add the wet ingredients to the dry until incorporated to form a dough
- In a cast iron skillet, toast the coconut with the chopped pecans. To keep the coconut from burning, stir constantly. Add honey at the end to help the coconut crisp up.
- Fold in toasted pecans and coconut flakes into the dough and finally the chocolate chips.
- Spoon cookies onto cookie sheet and bake 10-12 minutes.
- Allow to cool on a wire rack.
Enjoy!
Toasted Pecan Coconut Chocolate Chip Cookies
Ingredients
- 2 cups einkorn Flour (Can Sub All Purpose)
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup butter
- 1/2 cup brown sugar
- 1/2 cup coconut sugar
- 1 egg
- 1 tsp vanilla
- 1/2 cup unsweetened shredded coconut
- 1/2 cup pecans chopped
- 1 tbsp honey
- 1/4 cup chocolate chips add more if desired
Instructions
- Preheat oven to 375 degrees and line baking sheet with parchment paper.
- Mix flour, baking soda and salt in a large mixing bowl.
- Cream butter, coconut sugar, and brown sugar in a medium bowl. Add eggs and vanilla.
- Add the wet ingredients to the dry until incorporated to form a dough
- In a cast iron skillet, toast the coconut flakes with the chopped pecans. To keep the coconut from burning, stir constantly. Add honey at the end to help the coconut crisp up.
- Fold the toasted pecans and coconut flakes into the dough and then add chocolate chips.
- Spoon cookies onto cookie sheet and bake 10-12 minutes.
- Allow to cool on a wire rack.
PIN FOR LATER:
