Chocolate Coconut Pecan Oatmeal Cookies

Chocolate Coconut Pecan Oatmeal Cookies

written by: Gale O'Brien
by: Gale O'Brien
Choc.chip.cookies Choc.chip.cookies

Here is my recipe for a cookie that has all the yumminess of a decadent cookie without all the sweet calories. I often delight my guests with this treat when they stop by for tea time. I've also included a low-cholesterol option for those watching their numbers. Make a batch tonight and let me know how they taste!


  • 1 cup unsalted butter, softened
  • 3/4 cup of stevia, baking blend
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup all purpose flour
  • 2 1/4 cups raw oats
  • 1 1/2 cups unsweetened coconut, shredded
  • 8 ounces unsweetened chocolate squares, cut into 1/4 inch chunks
  • 3/4 cup pecans, chopped


Preheat oven to 375 degrees. In a large mixing bowl, beat together butter and stevia until fluffy. Add eggs and beat until just blended. Then beat in vanilla, baking soda, and salt. Add flour and mix at low speed until just blended. Stir in oats, coconut, chocolate, and pecans.

Arrange 1 tablespoon mounds of cookie dough approximately three inches apart on greased cookie sheet or a cookie stone covered with parchment paper. Then using the bottom of a glass, gently pat down each mound. Bake in the middle of the oven for 10 to 12 minutes. Cool cookies on pan for 1 minute. Then transfer to wire racks and cool for another 10 minutes. Store in an air tight container. As a side note, make sure to use stevia baking blend. It can be found under the brand name Truvia in the grocery store.

Low cholesterol option: Substitute 1 cup of coconut oil for the butter and Ener-G Egg Replacer for the eggs.

written by: Gale O'Brien

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