Carob-Coconut-Pecan Cookies

READY IN: 32mins
YIELD: 18 cookies




  • Preheat oven to 350. Stir together the flour, baking powder, baking soda, coconut, sugar and salt.
  • In a separate bowl, combine the maple syrup, extracts, and oil, then stir in the carob chips and tasted pecans.
  • Add the wet ingredients to the dry and stir just until they're well combined (don't overmix!).
  • 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.
  • 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.