The coconut palm sugar in these cookies boasts vitamin C, potassium iron, and zinc.

Lori Powell

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Travis Rathbone

Recipe Summary

prep:
25 mins
total:
15 mins
Yield:
Yield: About 7 dozen 2-inch cookies (serving size: 1 cookie)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350ºF with racks in upper and lower thirds. Line 2 large baking sheets with parchment. Whisk flour, baking powder, baking soda, cinnamon and salt.

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  • Using an electric mixer on medium speed, beat butter and sugars until light, about 3 minutes. Beat in eggs 1 at a time until incorporated and mixture is creamy, scraping down sides of bowl as needed. Beat in vanilla.

  • Reduce mixer speed to low and gradually beat in flour mixture until just combined. Fold in chocolate chips, oats, pecans and coconut.

  • Scoop dough into 1-inch balls, arranging as many as will fit on prepared sheets, spaced 1 inch apart. Bake, switching sheets halfway through, until lightly browned and set, about 15 minutes. Let cool slightly on sheets on wire racks, then transfer to racks to cool completely. Repeat with remaining dough.

Nutrition Facts

73 calories; fat 4g; saturated fat 2g; mono fat 0g; poly fat 0g; protein 1g; carbohydrates 10g; fiber 1g; cholesterol 7mg; iron 1mg; sodium 29mg; calcium 6mg.
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