These coconut pecan chocolate chip cookies are soft, chewy, studded with chocolate chips, and so delicious. The coconut and pecans add the yummiest nutty flavor and texture. It’s a loaded cookie that is perfect for any party or gathering.

I love adding coconut and pecans to cookies because it makes them so chewy and balances out the sweet. I am a huge nuts in cookies gal and if you are too, you will love these! These cookies have the best coconut flavor thanks to the coconut oil and shredded coconut.

To get those pools of melty chocolate, use chopped chocolate instead of chips. Chocolate chips work great if you don’t have chopped chocolate though. Don’t forget to top the cookies with a little flaky sea salt once they are done. It really elevates the cookies and flavor profile.

If you need a quick and easy dessert to bring to a party, these coconut pecan cookies are perfect. They will be great for all the holiday gatherings coming up and cookie exchanges too.

If you make these coconut pecan chocolate chip cookies, tag me @nutsaboutgreens on Instagram so I can see your creations! Don’t forget to leave a comment below!

Prep Time:15

Cook Time:10

Total Time:25

Ingredients

1 cup coconut oil, hardened (make sure it is cold)
2 flax eggs (2 Tbsp ground flaxseed + 6 Tbsp water)
1 cup organic brown sugar
1/2 cup pure organic cane sugar
2 tsp vanilla extract
1/4 cup almond milk (or any non-dairy milk)
3 cups all-purpose flour
1 tsp baking powder
2 tsp baking soda
1 tsp sea salt
1 1/2 cup dairy-free chocolate chips or chopped chocolate
1 1/2 cup unsweetened shredded coconut
1 1/2 cup pecans, chopped

Instructions

Preheat oven to 350 degrees F. Line a large baking sheet with a silicone baking mat or parchment paper and set aside.
Make your flax egg by combining the ground flaxseed with water. Set aside for 5 minutes to thicken.
In a medium bowl, whisk together flour, baking powder, baking soda, and sea salt. Set aside.
Using a stand mixer, cream coconut oil and sugars together for about 3 minutes with the paddle attachment. I usually do it at a speed 4 in my Kitchen Aid. Add in the flax egg, vanilla, and almond milk and beat until combined.
With the mixer on low, slowly add in the dry ingredients. Add the chocolate chips, shredded coconut, and pecans and pulse the dough a couple of times until the mix-ins are fully incorporated. You can also stir by hand with a spatula if you want.
Form the cookie dough into balls, about 2 tablespoons of dough. Place on prepared baking sheet, about 2 inches apart.
Bake cookies for 10-12 minutes or until the edges are slightly golden brown. It will continue to cook and firm up as it cools. Remove from oven and let cookies cool on the baking sheet for 15 minutes. Sprinkle flaky sea salt on top. Transfer to a wire cooling rack and cool completely.
Enjoy! Store in an airtight container on the counter for up to 3 days.

Servings: 26 cookies

Coconut Pecan Chocolate Chip Cookies (vegan)