These cookies are crunchy, chewy, and perfectly sweet. Embedded with chunks of pecans, shredded coconut, and gooey chocolate chips. They are also vegan and gluten-free.
If you’re looking for a cookie that is both crunchy and chewy then I think you have found the perfect one. I wasn’t in the mood for plain ol’ chocolate chip cookies, so I did a bit of researching and found cowboy-style cookies. These are traditionally made with a mixture of nuts, coconut, and oats.
So, I thought I’d do my own spin on them and use oat flour instead of rolled oats. However, you are definitely welcome to add in a bit of oats into the batter! Just make sure to reduce the oat flour a bit.
These cookies have a soft center, but crispy edges. Not to mention, you get a bit of crunch in every bite from the chopped pecans and shredded coconut.
What I love about this recipe is that it can be completely customizable to your tastebuds! If you don’t want pecans switch to another nut, such as walnuts, hazelnuts, or almonds. Some other fun add-ins would be: pumpkin seeds, hemp seeds, sesame seeds, raisins, and/or white chocolate chips.
Have fun with it!
What makes these cookies have the perfect texture? Let’s break down some of the ingredients:
Softened coconut oil: A healthier substitute for vegan butter (which is typically in cookies) is softened coconut oil! I recommend using refined coconut oil, as it will have less of a coconut flavor than unrefined. Why softened coconut oil? Let’s discuss the use of softened butter first then you’ll understand how coconut oil works similarly.
When making cookies, you want to first cream together the butter and sugar. When it’s softened it’s easier to whip it and obtain a creamy texture.
Also, the structure of softened butter will yield a fluffy, but chewy cookie. As the butter melts in the oven it will cause the cookie to flatten, but not flatten as much as if you were to use melted butter. If you were to use cooled butter, the cookie would hold its shape more when baked. Get the gist? That’s how this softened coconut oil will work.
Coconut sugar + molasses: Most cookie recipes will call for brown sugar and there are two common reasons for this. One: it will aid in a golden brown cookie. Two: brown sugar contains molasses which is an invert syrup. Invert syrups are very hygroscopic. Hygroscopic means it will attract and absorb more liquid. This will cause your final product to be more chewy and moist.
Coconut sugar is a great healthier alternative to brown sugar, but the addition of molasses will lend you to not sacrifice that chewy, moist texture that brown sugar adds!
Almond flour + oat flour: I have tested and tried multiple gluten-free flour variations in a plethora of baked goods, and I have found that this is by far my favorite. The nuttiness of almond flour adds a delicious taste to the cookies.
Also, these two flours combined makes for a perfectly fluffy cookie that won’t fall apart on you (if combined with the right ingredients of course).
Baking soda: Going back to molasses, it is also acidic. Baking soda is alkaline which means it has a high pH. When combined with an acidic ingredient, such as molasses, it will cause the baked goods to rise.
Although we don’t want a cakey, bread-like cookie, we still want those babies to rise! That is where this combination of baking soda and molasses comes in.
If you would like to read more about the functions of baking soda and baking powder in baked goods I recommend this article by Sally’s Baking Addiction.
These Coconut Pecan Chocolate Chip Cookies are…
- Crunchy and chewy
- Perfectly sweet
- Simple and easy
- Gluten-free and vegan
These cookies are crunchy, chewy, and perfectly sweet. Embedded with chunks of pecans, shredded coconut, and gooey chocolate chips. They are also vegan and gluten-free.
- 1 tbsp flax seed meal or sub chia seed meal
- 2 tbsp water
- ⅓ cup softened coconut oil*
- ½ cup coconut sugar
- 2 tbsp non-dairy milk
- 1 tbsp molasses*
- 1 tsp vanilla extract
- 1 cup almond flour
- 1 cup oat flour
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup chocolate chunks
- ¼ cup chopped pecans
- ¼ cup shredded coconut
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Preheat the oven to 375 degrees (trust me, this higher temperature makes a difference). Line a baking sheet with a silicone baking mat or parchment paper. To a small bowl, whisk together flax seed meal and water. Set aside for 5 min.
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In a large mixing bowl using a handheld mixer, cream together softened coconut oil, flax egg, coconut sugar, milk, molasses, and vanilla until creamy. Add flours, baking soda and powder, and salt. Using a spatula or wooden spoon, combine mixture until a soft dough forms. Fold in chocolate chunks, pecans, and coconut.
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Using a small cookie scoop, evenly portion dough on to the baking sheet. Slightly press down each cookie with the palm of your hands. Bake for 12-15 min. until light golden brown. Let cool for 10 min. before transferring to a wire cooling rack (important!).
*To achieve the best consistency for softened coconut oil in this recipe, let your coconut oil sit at room temp for about an hour. Depending on you surrounding temp you may need to microwave it for 10-15 sec. You just don’t want it to melt.
*Brown rice syrup has been tested and works as an alternative to molasses if you don’t have any on hand. Any invert syrup should work as a substitution!
Hi instead of almond flour can I add oats flour only I mean whole cookie is made with oats flour
Author
I haven’t tried it with all oat flour but I believe it may be a little dry. I suggest adding some coconut flour or GF all purpose if you have some. Lmk how it turns out!