Ingredients
Equipment
Method
Instructions:
- Step 1: Preheat your oven to 350°F (175°C) to ensure even baking.
- Step 2: In a large mixing bowl, cream together the softened unsalted butter and packed brown sugar until light and fluffy.
- Step 3: Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Step 4: In a separate bowl, combine almond flour, quick oats, cinnamon, baking powder, baking soda, and sea salt. Whisk together.
- Step 5: Gradually add dry mixture to the wet ingredients, stirring until just combined.
- Step 6: Fold in chopped pecans, shredded coconut, and chocolate chips until evenly distributed.
- Step 7: Using a cookie scoop, portion dough onto a parchment-lined baking sheet, spacing cookies 2 inches apart.
- Step 8: Bake for 10-12 minutes, or until edges are golden and centers are set.
- Step 9: Cool on the baking sheet briefly before transferring to a wire rack.
Notes
- Chill the dough for 30 minutes before baking to prevent spreading.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Freeze cookie dough in portions for fresh-baked cookies anytime.
