Instructions

Preheat the oven to 375 degrees Fahrenheit. In a standing mixer, add the coconut oil, coconut sugar, and date sugar. Beat the ingredients together until combined. Next, add the egg and mix again. Add the baking soda, salt, almond flour, and oats to the mixer. Mix the dry ingredients into the wet ingredients. Next, add the coconut, pecans, and chocolate to the batter and beat just until the chunks are mixed in. Using a cookie scoop, scoop the cookie dough onto a 9x13 in pan. Make sure the cookies have enough room to spread out, you may have to bake the cookies in 2 batches (6 cookies to one 9x13 inch pan). Place the pan into the oven and allow the cookies to cook for 9-10 minutes. Remove the pan from the oven and allow the cookies to sit for 3-5 minutes. Once the cookies have cooled slightly, transfer them to a cooling rack. Repeat with the rest of the dough if necessary. Allow the cookies to cool completely before storing in an airtight container.

How about a warm cookie right out of the oven? Don't wait any longer to make these because you won't be able to live without them. The best part of these cookies are that they are lactose free & gluten free.

These cookies are soft on the inside and chewy on the outside, so they are the perfect combination. Here is a little hint, you can freeze some of the cookies so you don't eat them all in one sitting.

Pecan Coconut Chocolate Cookies

Ingredients:

• ½ cup Anthony’s Goods Coconut Oil
• ½ cup Anthony’s Goods Coconut Sugar
• ¼ cup Anthony’s Goods Date Sugar
• 1 egg
• ¼ tsp baking soda
• Dash pink Himalayan salt
• 1 cup Almond Flour
• 1 cup oats
• ½ cup Anthony’s Goods Unsweetened Shredded Coconut
• ½ cup chopped pecans
• ½ cup dark chocolate chunks

Directions:

1. Preheat the oven to 375 degrees Fahrenheit.
2. In a standing mixer, add the coconut oil, coconut sugar, and date sugar.
3. Beat the ingredients together until combined.
4. Next, add the egg and mix again.
5. Add the baking soda, salt, almond flour, and oats to the mixer.
6. Mix the dry ingredients into the wet ingredients.
7. Next, add the coconut, pecans, and chocolate to the batter and beat just until the chunks are mixed in.
8. Using a cookie scoop, scoop the cookie dough onto a 9x13 in pan.
9. Make sure the cookies have enough room to spread out, you may have to bake the cookies in 2 batches (6 cookies to one 9x13 inch pan).
10. Place the pan into the oven and allow the cookies to cook for 9-10 minutes.
11. Remove the pan from the oven and allow the cookies to sit for 3-5 minutes.
12. Once the cookies have cooled slightly, transfer them to a cooling rack.
13. Repeat with the rest of the dough if necessary.
14. Allow the cookies to cool completely before storing in an airtight container.

Serves: 12 large cookies

Gluten free & dairy free

Prep time: 10 minutes

Total time: 40 minutes