• 16 Ratings

Our German Chocolate Cookies are topped with toasted pecans and coconut so they look as amazing as they taste. Bonus: Dark chocolate and unsweetened cocoa powder make these German chocolate cake cookies rich in antioxidants.

Source: Better Homes and Gardens
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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).

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Instructions Checklist
  • 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.

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

84 calories; 4 g total fat; 2 g saturated fat; 0 g polyunsaturated fat; 1 g monounsaturated fat; 10 mg cholesterol; 45 mg sodium. 51 mg potassium; 11 g carbohydrates; 1 g fiber; 7 g sugar; 2 g protein; 49 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 8 mcg folate; 0 mcg vitamin b12; 10 mg calcium; 1 mg iron;

Reviews

16 Ratings
  • 5 star values: 7
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 3