German Chocolate Cookies

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

Yields 2 dozen. Bake for 10-12 minutes at 350 degrees

Ingredients
  

  • 2/3 cup coconut sugar
  • 1 tbsp 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.

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