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German Chocolate Cookies

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

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  • Yields: about 35 cookies
  • Prep: 25 mins
  • Bake: 8 mins 350°F per batch

German Chocolate Cookies

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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