These cookies are so scrumptious, it’s hard to believe they’re actually good for you, BUT THEY ARE!

To make 4 dozen cookies, you will need:

1 cup Earth Balance buttery spread
2 eggs
2 cups Xylosweet
1 tsp vanilla
2 cups Bob’s Red Mill Gluten Free Baking Mix
2 cups Bob’s Red Mill Quick-Cooking Oats
2 cups pecans (Note: I tried using walnuts when I ran out of pecans, but it’s just not the same!)
2 cups unsweetened organic flaked coconut

Cream together first four ingredients, using a mixer on low speed.
Add the dry ingredients, mixing well.
Line 8″ x 13″ glass pans with aluminum foil.

Pick up cookie dough by the tablespoonful, and roll in to a ball. Flatten, if desired. Each glass pan should hold about a dozen cookies. Bake at 375 degrees for about 15 minutes or until golden brown.

Hint: If it’s gets hard to roll the last few cookies into balls because of the loose coconut and pecan pieces at the bottom of the mixing bowl, never fear! You can spoon what’s left into a Pyrex custard dish and cook alongside the cookies in the oven. Delicious!

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6 Comments on Recipe – Coconut Pecan Cookies

  1. Maeve Jemison says:

    I made these for a New Year resolutions party. We were asked to bring healthy dishes along with a recipe for the dish. These were definitely a hit. Everyone raved about them and couldn’t stop eating them. Thanks!

  2. […] Chia Energy Bar, Apple, Coconut Pecan Cookies, […]

  3. Ryan says:

    I have to judge weightlifting states, but I may be able to come over later in the afternoon.

  4. Kathy says:

    I would be delighted to bake you some. I think I’ll make a batch this Sunday! We’re celebrating Maeve’s 30th birthday on Sunday at 2:00. Would you like to come? She requested a chef salad, millet loaf, baked potato soup, and chocolate cheese cake. I can’t eat the baked potato soup or the chocolate cheese cake, so I’ll steam some summer squash and cherry tomatoes, and I’ll make a big batch of cookies!

  5. Ryan says:

    I want some! (I may refer this recipe to Hala to try out)

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