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- 1/4 cup butter, softened
- 3/4 cup packed brown sugar
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1 egg
- 1 teaspoon vanilla
- 2/3 cup all-purpose flour
- 2/3 cup regular rolled oats
- 1/4 cup flaxseed meal
- 1/4 cup unsweetened cocoa powder
- 3 ounces special dark baking chocolate or sweet baking chocolate, chopped
- 1/3 cup flaked coconut
- 1/3 cup chopped pecans, toasted
- Chopped pecans (optional)
- Flaked coconut (optional)
1. Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour, the oats, flaxseed meal, and cocoa powder. Stir in chopped chocolate, the 1/3 cup coconut, and the 1/3 cup pecans (dough will be thick).
2. Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets. If desired, sprinkle tops with additional chopped pecans and flaked coconut. Bake for 8 to 10 minutes or until edges are just firm and tops are set. Let cookies cool on cookie sheet for 1 minute. Transfer cookies to wire racks to cool.
- Layer cookies between sheets of waxed paper in an airtight container, cover. Store at room temperature for 2 days or freeze for up to 3 months.
- cal. (kcal) 84,
- Fat, total (g) 4,
- chol. (mg) 10,
- sat. fat (g) 2,
- carb. (g) 11,
- Monosaturated fat (g) 1,
- fiber (g) 1,
- sugar (g) 7,
- pro. (g) 2,
- vit. A (IU) 49,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 8,
- sodium (mg) 45,
- Potassium (mg) 51,
- calcium (mg) 10,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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