CHOCOLATE CHIP, COCONUT, PECAN COOKIES

CHOCOLATE CHIP, COCONUT, PECAN COOKIES

Preheat oven to 350 degrees

Preparation time: 15 minutes

Yield: 6-dozen cookies

1/2-cup coconut oil

3/4-cup agave nectar

2-teaspoon vanilla

1-cup fresh coconut (brown skin can remain)

1/3-cup ground flaxseed

2-cups whole-wheat pastry flour

1-teaspoon baking soda

1-cup vegan chocolate chips

1-cup pecans

Blenderize coconut oil, agave, vanilla, coconut, and flaxseed.  Pour into standing mixing bowl. 

In another bowl, whisk together the flour, chocolate chips, pecans, and baking soda. 

Add the dry to the wet and mix until uniform. 

Pat the dough into a large rectangle 1-inch thick on plastic wrap.  Refrigerate for 10 minutes. 

Cut into 1-inch squares.  (You can freeze half to be baked at another time.) 

Place on parchment lined baking sheets.  Bake cookies at 350 degrees for 15 minutes or

until lightly golden.