COCONUT PECAN COOKIES
COCONUT PECAN COOKIES
Serves: 8
Prep Time: 15 minutes
Cook Time: 12 minutes
Ready In: 27 minutes
Accommodates: PHASE 1
These cookies were one of my first FFT creations years ago and continue to be a favorite. They are so moist and you can add some great ingredients such as different seeds, goji berries, etc., and they always turn out awesome. Naturally however, I have to omit raisins from half of the batter on behalf of my youngest goober who refuses all things raisin.
INGREDIENTS
DIRECTIONS
Makes 16 cookies
Prep Time: 15 minutes
Cook Time: 12 minutes
Ready In: 27 minutes
Accommodates: PHASE 1
These cookies were one of my first FFT creations years ago and continue to be a favorite. They are so moist and you can add some great ingredients such as different seeds, goji berries, etc., and they always turn out awesome. Naturally however, I have to omit raisins from half of the batter on behalf of my youngest goober who refuses all things raisin.
INGREDIENTS
- 4 eggs
- 1/4 cup coconut oil, softened
- 1/2 cup honey
- 3/4 cup coconut flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp sea salt
- 1/4 cup shredded coconut, unsweetened
- 1/4 cup pecans, chopped
- 1/2 cup raisins
DIRECTIONS
- Preheat your oven for 350 degrees. Line a baking sheet with parchment paper.
- Combine the eggs, oil and honey with an electric mixer. Mix in the flour, baking soda, cinnamon and sea salt. Once combined, stir in the shredded coconut, pecans and raisins.
- Roll the dough into 1 inch balls and flatten between your hands slightly before placing onto your prepared cookie sheet.
- Bake for approximately 12 minutes or until the edges and top are barely golden. Drizzle lightly with honey if desired.
Makes 16 cookies