Choconut Cookies

These are a larger, fun cookie for girls’ night, parties, potlucks, gift baskets, or just because. I like to make a batch, eat one and give the rest away.


  • 3 Cups flour (I prefer spelt flour, an ancient grain)
  • 1 teaspoon baking soda
  • 1/4 teaspoons iodized salt
  • 1/4 Cup unsalted butter, softened
  • 3/4 Cup Lite Coconut Milk
  • 2/3 Cup 100% maple syrup or honey
  • 2 eggs
  • 1 -12 oz pkg dark chocolate chips
  • 3/4 Cup chopped pecans
  • (optional: 3 Tablespoons cacoa powder)


  1. Preheat oven to 350 degrees F.
  2. Combine flour, baking soda and salt in a medium bowl; set aside.
  3. Beat butter, coconut milk and syrup or honey in large bowl until combined.
  4. Add eggs and beat until well blended.
  5. Add flour mixture; mix until just combined.
  6. Stir in chocolate morsels and pecans.
  7. Using a clean, wet ice cream scoop, drop onto ungreased cookie sheet, 2 inches apart.
  8. Lightly press centers down, using a clean, wet tablespoon, so cookies can bake evenly.
  9. Bake 12-14 minutes or until golden brown.
  10. Let stand 2 minutes on cookie sheet before removing and cooling completely on wire racks.


Makes 20 cookies, approximately 5 inches in diameter.

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