Carob-Coconut-Pecan Cookies

Submitted by White Rose Child

"Let it suffice to say that these are possibly my favorite cookies of all time; we mainly make them at Christmas to INDULGE! They are from the awesomely wonderful "Vive Le Vegan" by Dreena Burton, one of my veg food idols!"

 

• Ready In: 32mins
• Ingredients: 13
• Yields: 18 cookies
• Serves: 18

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

directions

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.

Reviews

[dcmeb]

These are wonderful and so easy to make! I used spelt flour, coconut oil and organic choc chips and left out the coconut essence. Made a couple of batches but they don't last long. <br/>Also tried a batch with 50:50 maple syrup:brown rice syrup but I think the brown rice syrup makes them too crispy.

 

[DiabeticMom]

This cookies are great! When mixing, they seemed to be too dry and crumbly, and I had to scrunch handfulls of dough into balls to shape them, spoons just woudn't work, but trust the recipe! After baking they held their shape, weren't too dry, and even stayed nice the next day. Thanks for a great recipe!

 

[oakparkveggie]

Wonderful!! The whole family loved them. I used all purpose flour. I used coconut oil instead of canola, and semi-sweet chocolate chips in place of the carob.

 

[Enjolinfam]

DELICIOUS cookies!!! My kids LOVED them and thats saying a lot because they usually prefer chocolate treats much more (I'm slowly converting them). These were so good that I had to make another batch. They were so soft and sweet. I can see how you could easily overcook them thinking they weren't done yet. I love soft cookies and loved how they were still soft out of the fridge the next day. I used regualar white flour mixed with a little wheat flour because I can't get spelt flour here. These are already a household favorite! Thanks so much! Made for New Zaar Tag.

 

[sanshines]

I used 1 cup namaste gluten free flour instead + 1/4 cup ground almonds (trader joes), coconut oil instead of canola, and almond bits instead of pecans since that is what I had on hand. I also didn't have maple syrup, so used maple agave + 1/4 cup coconut palm date sugar for the sweeteners... since the batter was dry becasue of my flour to liquid ratio I added just a little coconut milk to moisten... <br/><br/>All in all they were good, and in 9 minutes they were done.... but a bit too sweet for me, although others in the house really liked them and asked me to make them again!