Thursday, July 25, 2013

Chocolate Chip Coconut Pecan Cookies

This evening we had the leftover Stuffed Cabbage Rolls from last night, so I didn't have to cook. But, I decided to take advantage of having extra time to do a little bit of baking instead. I modified my recipe for Chocolate Chip Cookies w/ Toasted Walnuts & Ricotta to make this evening's Chocolate Chip Coconut Pecan Cookies. They turned out really good. I also simplified the recipe by omitting the use of a hand mixer, opting to use a wooden spoon to combine the ingredients together instead. When I make cookies, I typically use the minimum amount of sweetener (Swerve) since my "sweet-o-meter" is much less than it used to be, but you might prefer to use more, especially if your sweet tooth hasn't diminished yet. I snapped a couple photos for you to see below as well as the recipe. Enjoy!

Chocolate Chip Coconut Pecan Cookies


2 cups blanched almond flour
1 teaspoon baking powder (aluminum free)
1/4 teaspoon Celtic sea salt
1/2 cup Swerve sweetener (plus additional 1/4 cup if more sweetness desired) (or other granular type sweetener of choice, such as xylitol or erythritol)
1/4 cup butter, softened (1/2 stick or 4 tablespoons)
1/2 cup PLUS 1 tablespoon ricotta cheese
1 large egg
1 teaspoon vanilla or coconut extract
1/2 cup chopped pecans (toasted, if desired)
1/4 cup unsweetened flaked coconut (longer shreds)
3/4 cup 85% cacao chocolate bar (3.5 ounces), chopped (or 70% cacao bar for sweeter chips)


Preheat oven to 350 degrees F.  In a medium mixing bowl, mix together flour, baking powder, salt and Swerve sweetener (or other granular sweetener).  Make a well in the center of the bowl and add softened butter, ricotta, egg and vanilla extract.  Using a wooden spoon, cream and mix dry and wet ingredients together until the dough is mixed well.  Using a rubber spatula, fold in pecans, coconut and chocolate chips/chunks and mix just until blended.  Drop by rounded tablespoonfuls onto a parchment paper lined cookie sheet; and very lightly tamp down (do not flatten) -- the cookies do not spread much while they bake.  Bake at 350 degrees F for 15-18 minutes or until lightly browned. Cookies are very soft when hot and will firm up as they cool.  Let sit 10-15 minutes and then, using a spatula, transfer to a rack to completely cool. Makes about 20 cookies.



CyberSis said...


My husband loves your chocolate chip cookies (and so do I) so a couple of weeks ago I made this pecan/coconut version for his "birthday cookies." He loved them, too (and so did I)!

Gourmet Girl Cooks said...

Hi CyberSis! So glad you and he liked them -- especially since they were his BIRTHDAY cookies! Happy belated birthday to your husband! I think the addition of the pecans and coconut just give them different texture -- which is good for a change sometimes. Glad you both liked them! :-)