CHOCOLATE PECAN COCONUT COOKIES

This is more of an involved cookie.  Break up the work by making the dough and filling one day.  Thaw for 15 minutes on the next day, assemble, and bake.  

 

Preheat oven to 350 degrees

Preparation time: 15 minutes

Yield: 3-dozen small cookies or 1½-dozen large cookies

Chocolate Dough

¾-cup agave nectar

½-cup canola or coconut oil

1/3-cup ground flaxseed

1/3-cup cocoa powder

1-teaspoon baking soda

2-cups whole-wheat pastry flour

1-3-teaspoons water

In a standing mixing bowl mix together the agave, oil, and flaxseed.

In another bowl, whisk together the cocoa, baking soda, and flour. 

Add the dry to wet and mix until uniform.  

Place the dough in two plastic bags and roll each to 1/4-inch thick.  Freeze for 10 minutes. 

Pecan Coconut Cream cheese Filling

3/4 cups pecans

1-cup coconut

1/3-cup agave

3-tablespoons arrowroot powder

Smash pecans in a plastic bag with a heavy object like a can. 

Mix all the ingredients together.

Place in a plastic bag and roll 1/2-inch thick. 

Place in freezer for 10minutes.

Cut the chocolate dough into 2-inch squares. 

Cut the filling into 1-inch squares. 

Place the filling between two chocolate squares and pinch the edges closed. 

 Place on parchment covered baking sheets.  Bake at 350 degrees for 20 to 30 minutes.  If coconut oil is used, it takes longer to bake.