These cookies are a healthy variation of regular chocolate chip cookies.
1) Toast coconut and pecans on a cookie sheet at 350 degrees for 6-8 minutes.
2) Cream softened butter and sugars in a large bowl until light and fluffy.
3) Add in the eggs and vanilla. Mix well.
4) Combine flour, baking soda and a pinch of salt. Add to creams mixture. Mix well.
5) Stir in oats, chocolate chip cookies, toasted coconut and pecans.
6) Drop by spoonful onto cookie sheet and press down gently (these cookies DO NOT spread out like regular flour cookies). Bake at 350 degrees for about 10 minutes or until brown.
* These cookies tend to taste better the second day. As you are using organic raw foods, put in an air tight container. They will keep on the counter for 5-7 days but refrigerate is best. Frozen keeps for a month.*
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (36g) | ||
Recipe Makes: 30 Servings | ||
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Calories: 192 | ||
Calories from Fat: 181 (94%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.1g | 27 % | |
Saturated Fat 12.6g | 63 % | |
Monounsaturated Fat 4.9g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 74.8mg | 23 % | |
Sodium 104mg | 4 % | |
Potassium 69.6mg | 2 % | |
Total Carbohydrate 2.3g | 1 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 0.8g | ||
Protein 2.2g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 192
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