German Chocolate Cookies

Topped with toasted pecans and coconut, these low-fat cookies get a healthy boost from antioxidant-rich dark chocolate.

German Chocolate Cookies + enlarge image
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17 users rated this recipe an average rating of 4.0
Yields:
about 35 cookies
Prep:
25 mins
Bake:
8 mins 350°F per batch
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German Chocolate Cookies

Ingredients
3/4
cup packed brown sugar
1/2
teaspoon baking soda
1/8
teaspoon salt
1
egg
1
teaspoon vanilla
2/3
cup regular rolled oats
1/4
cup flaxseed meal
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)

Directions

  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.

From the Test Kitchen

To Store:

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.

Nutrition Facts

(German Chocolate Cookies)
    Per serving:
  • 84 kcal cal.,
  • 4 g fat
  • (2 g sat. fat,
  • 0 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 10 mg chol.,
  • 45 mg sodium,
  • 11 g carb.,
  • 1 g fiber,
  • 7 g sugar,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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