Topped with toasted pecans and coconut, these low-fat cookies get a healthy boost from antioxidant-rich dark chocolate. For a classic German chocolate flavor, use sweet baking chocolate.

Source: Better Homes and Gardens

Gallery

Recipe Summary

prep:
25 mins
bake:
8 mins
total:
33 mins
Yield:
about 35 cookies
Advertisement

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).

    Advertisement
  • 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; fat 4g; cholesterol 10mg; saturated fat 2g; carbohydrates 11g; mono fat 1g; insoluble fiber 1g; sugars 7g; protein 2g; vitamin a 48.6IU; niacin equivalents 0.2mg; folate 8.1mcg; sodium 45mg; potassium 51mg; calcium 10.1mg; iron 0.5mg.
Advertisement