Double Chocolate Coconut Cookies with pecans are rich, chocolatey, and loaded with flaked coconut, and chocolate chips. Gluten-free, dairy-free.
As Halloween crept through yesterday, with it came wintry temps and overcast skies. Now that I'm past the initial mourning period of summer's ending, I can admit that I love cozy fall days.
I'm thankful to live in a place where the four seasons thrive—where the air is crisp, and orange, yellow, and red leaves stand out against a gray sky.
And I wouldn't be completely honest if I didn't say that weather like this makes me ever so excited for the holiday cookies season. So, why wait? I think it's time for a chocolate coconut cookie recipe.
These double chocolate coconut cookies are loaded with flavors reminiscent of German chocolate cake frosting.
Pecans, flaked coconut, and a double dose of chocolate make for a simple indulgence in the form of a healthier cookie.
Sweetened only with honey, these cookies are sweet-but-not-too-sweet.
The honey also makes for a nice, soft, and slightly chewy cookie, and the almond flour and coconut flour make for a perfect crumb.
So grab your cookie sheets.
I promise this recipe will last you well beyond the holidays.
More gluten-free cookie recipes
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📖 Recipe
Double Chocolate Coconut Pecan Cookies
Ingredients
- 5 tablespoons coconut oil melted
- 1 cup almond flour
- 4 tablespoons coconut flour
- ¼ cup cocoa powder
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- ⅓ cup honey
- 1 large egg beaten
- 1 teaspoon pure vanilla extract
- ⅓ cup raw pecans chopped
- ⅓ cup + 3 tablespoons unsweetened coconut flakes
- ⅓ cup dairy-free chocolate chips
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper.
- Melt coconut oil, set aside to cool.
- In a large bowl, combine almond flour, coconut flour, cocoa powder, salt, and baking soda. Whisk to combine.
- Add coconut oil, honey, egg, and vanilla extract. Stir well to combine until evenly incorporated. Fold in pecans, ⅓ cup coconut flakes, and chocolate chips. Allow batter to rest 2-3 minutes.
- Using a small spoon or tablespoon, scoop batter and roll into ball with hands. (I recommend spraying hands lightly with cooking spray and more as needed, as batter will be sticky). Place balls evenly onto cookie sheet, pressing down on tops slightly. Sprinkle with additional coconut if desired.
- Bake for 8-9 minutes. Allow cookies to rest on cookie sheet for 1 to 2 minutes before transferring them to wire rack to cool.
- Store in an airtight container.
Reah
Thank you for this! I followed the recipe exactly and they turned out INCREDIBLE. I'll be making them a hundred times over!
Traci | Vanilla And Bean
Coconut pecan anything.. but in cookies!? FTW! Loooove these chocolatey little biscuits xo
Tessa
Sometimes it just needs to be portable...haha! Thank you, my friend!!
Karly
Drooling. I mean seriously, these look AMAZING. The perfect addition to my holiday cookie portfolio!
Tessa
Thank you, Karly!! I am so ready for holiday cookie season. :)
Bethany
Not only do these cookies look delicious, but they are so pretty, too!
Tessa
Thank you, Bethany! They are now on my list of favorites!
Rachel @Clean Eating for the Non-Hippie
Ooh, and sugar-free too - YUMM
Tessa
Best of both worlds! <3
Abby @ Heart of a Baker
Ohh I love love this combo! I'm already thinking about Christmas cookies, so these are coming right at the perfect time! xoxo
Tessa
I have Christmas cookies on the brain!! :)
Mary Ann | The Beach House Kitchen
These look absolutely delicious Tessa! I LOVE the chocolate coconut pecan combo!
Tessa
Thank you, Mary Ann! I can't get enough of the combo!!