Carob-Coconut-Pecan Cookies Recipe

Name: Carob-Coconut-Pecan Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup unbleached white flour or 3/4 cup spelt flour, plus; 1 tablespoon unbleached white flour (see note) or 1 cup spelt flour (see note); 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 cup dried shredded coconut, unsweetened; 1/4 cup sugar; 1/4 teaspoon salt; 1/3 cup maple syrup; 1 teaspoon vanilla extract; 1/2 teaspoon coconut extract; 1/4 cup canola oil; 1/3 cup carob chips (I use unsweetened); 1/3 cup chopped pecans, toasted

Servings: persons

3/4 cup unbleached white flour or 3/4 cup spelt flour, plus
1 tablespoon unbleached white flour (see note) or 1 cup spelt flour (see note)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup dried shredded coconut, unsweetened
1/4 cup sugar
1/4 teaspoon salt
1/3 cup maple syrup
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
1/4 cup canola oil
1/3 cup carob chips (I use unsweetened)
1/3 cup chopped pecans, toasted

1
Preheat oven to 350. Stir together the flour, baking powder, baking soda, coconut, sugar and salt.
2
In a separate bowl, combine the maple syrup, extracts, and oil, then stir in the carob chips and tasted pecans.
3
Add the wet ingredients to the dry and stir just until they're well combined (don't overmix!).
4
Spoon the batter onto a nonstick or parchment paper-lined sheet, flattening each just a little. Bake for 9-12 minutes, until lightly golden (any longer and you risk drying them out). Let cool for about 1 minute on the sheet, then transfer to a wire rack to cool completely.
5
Note: I always use the spelt flour, but Zaar doesn't recognize it so I put the white flour as the first option for nutritional accuracy. I put regular salt rather than sea salt for the same reason.

396

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3/4 cup unbleached white flour or 3/4 cup spelt flour, plus, 1 tablespoon unbleached white flour (see note) or 1 cup spelt flour (see note), 1 teaspoon baking powder, 1/2 teaspoon baking soda, and more.

Yes, Carob-Coconut-Pecan Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carob-Coconut-Pecan Cookies

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