Carob-Coconut-Pecan Cookies

Ingredients

• 3/4 cup unbleached white flour or spelt flour, plus
• 1 tablespoon unbleached white flour 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 pecan, toasted

Directions

1. 1

   Preheat oven to 350. Stir together the flour, baking powder, baking soda, coconut, sugar and salt.

2. 2

   In a separate bowl, combine the maple syrup, extracts, and oil, then stir in the carob chips and tasted pecans.

3. 3

   Add the wet ingredients to the dry and stir just until they're well combined (don't overmix!).

4. 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. 5

   Note: I always use the spelt flour, but Zaar doesn't recognize it so I put the white flour as the first option for nutritional accuracy. I put regular salt rather than sea salt for the same reason.