I have always loved German chocolate cake, so this recipe was a great alternative to make when I had the craving, and less time. Homemade cookies are hard to beat, and these cookies are the best if you want a real crowd pleaser, loaded with pecans, coconut and chocolate chips. The flavor is just plain delicious, and it’s a cookie recipe that started my baking journey, many years ago, when cookies were all I knew how to bake. I used hard red sprouted wheat; however, it can be made with hard white, soft white, or a mix of sprouted flours. I used coconut sugar for an extra subtle coconut aftertaste, but you can use your granulated sugar of choice.
How to make German Chocolate Cookies:
1. Blend together coconut sugar, coconut oil and butter. Add egg, vanilla and blend until smooth
2. Add coconut, chocolate chips and pecans.
3. In a separate bowl, measure flour, salt and baking soda and thoroughly mix. Add flour mixture to the liquid mixture until creamy.
4. Refrigerate for 2 – 24 hours.
5. When ready to bake, roll into 1 ½ inch balls and place 2 inches apart on parchment paper or ungreased cookie sheet. Bake at 350 degrees for 8-10 minutes, or until golden brown.
German Chocolate Cookies
Ingredients
- 2/3 cup coconut sugar
- ¼ cup coconut oil
- ¼ cup butter
- 1 egg
- 1 tsp vanilla extract
- ¾ cup cup Summers sprouted flour
- ¼ tsp salt
- ½ tsp baking soda
- ¾ cup unsweetened flaked coconut
- ¾ cup semi-sweet chocolate chips
- ¾ cup chopped pecans
Instructions
- Blend together coconut sugar, coconut oil and butter. Add egg, vanilla and blend until smooth.
- In a separate bowl, measure flour, salt and baking soda and thoroughly mix. Add flour mixture to the liquid mixture until creamy.
- Add coconut, chocolate chips and pecans.
- Refrigerate for 2 – 24 hours.
- When ready to bake, roll into 1 ½ inch balls and place 2 inches apart on parchment paper or ungreased cookie sheet. Bake at 350 degrees for 8-10 minutes, or until golden brown. Cool on racks.
