Cookbook‎ > ‎Desserts‎ > ‎

Pecan Coconut Chocolate Chip Cookies

  • 4oz. coconut oil
  • 4oz. black beans (cooked, dried, and rinsed) OR 4oz. butter OR 4oz. additional coconut oil
  • 1/2 cup white sugar
  • 1 cup brown sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • heaping 1/2 teaspoon kosher salt
  • heaping 1/2 teaspoon (large-crystal) coarse sea salt
  • 1/2 cups total flour (all-purpose)  OR gluten-free flour mixture:
    • 1/2 cornstarch
    • 1/2 cup oat flour
    • 1/2 cup brown rice OR sorghum flour
    • 1/2 cup pecan meal OR almond meal
    • 1/2 cup other GF flours or a combo (plain protein powder, millet, corn, quinoa, etc.)
    • 1 teaspoon xanthan gum
  • 2 cups chocolate chips
  • 2 cups toasted pecans

  1. In a food processor, combine coconut oil and black beans. Process until smooth. Add 1/2 cup sugar and process again. (If not using black beans, skip this step and put all ingredients in a mixing bowl instead).
  2. Cream together oil/bean/sugar mixture with remaining (brown) sugar. Beat until smooth. Add eggs and vanilla and beat again until smooth.
  3. Add all dry ingredients (salt, cinnamon, soda, flour mixture) and mix until smooth. Add in chocolate and pecans and mix until incorporated.
  4. For even baking, weigh out each cookie dough ball on a scale: 1.5 to 2 ounces each.
  5. Bake on a cookie sheet at 350°F for 10 minutes. Let cool before removing from sheet. Makes 2-3 dozen cookies.