Yield: About 7 dozen 2-inch cookies (serving size: 1 cookie)
Photo: Travis Rathbone
1 1/2 cups whole-wheat flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
8 tablespoons unsalted butter, softened
3/4 cup coconut palm sugar
3/4 cup packed light brown sugar
2 large eggs
1/2 teaspoon vanilla extract
1 1/2 cups dark chocolate chips
1 1/2 cups old-fashioned rolled oats
1 cup chopped pecans
3/4 cup unsweetened coconut flakes
How to Make It
Preheat oven to 350ºF with racks in upper and lower thirds. Line 2 large baking sheets with parchment. Whisk flour, baking powder, baking soda, cinnamon and salt.
Using an electric mixer on medium speed, beat butter and sugars until light, about 3 minutes. Beat in eggs 1 at a time until incorporated and mixture is creamy, scraping down sides of bowl as needed. Beat in vanilla.
Reduce mixer speed to low and gradually beat in flour mixture until just combined. Fold in chocolate chips, oats, pecans and coconut.
Scoop dough into 1-inch balls, arranging as many as will fit on prepared sheets, spaced 1 inch apart. Bake, switching sheets halfway through, until lightly browned and set, about 15 minutes. Let cool slightly on sheets on wire racks, then transfer to racks to cool completely. Repeat with remaining dough.
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