Carob-coconut-pecan Cookies

Total Time: 32 mins Preparation Time: 20 mins Cook Time: 12 mins

Ingredients

• 3/4 cup unbleached flour or 3/4 cup spelt flour, plus
• 1 tablespoon unbleached flour (see note) or 1 cup spelt flour (see note)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 cup dried shredded coconut, unsweetened
• 1/4 cup sugar
• 1/4 teaspoon salt
• 1/3 cup maple syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon coconut extract
• 1/4 cup canola oil
• 1/3 cup carob chips (i use unsweetened)
• 1/3 cup chopped pecans, toasted

Recipe

• 1 preheat oven to 350. stir together the flour, baking powder, baking soda, coconut, sugar and salt.
• 2 in a separate bowl, combine the maple syrup, extracts, and oil, then stir in the carob chips and tasted pecans.
• 3 add the wet ingredients to the dry and stir just until they're well combined (don't overmix!).
• 4 spoon the batter onto a nonstick or parchment paper-lined sheet, flattening each just a little. bake for 9-12 minutes, until lightly golden (any longer and you risk drying them out). let cool for about 1 minute on the sheet, then transfer to a wire rack to cool completely.
• 5 note: i always use the spelt flour, but zaar doesn't recognize it so i put the flour as the first option for nutritional accuracy. i put regular salt rather than sea salt for the same reason.