German Chocolate CookiesPrep: 25 min Cook: 8 min Servings: 36by Salad Foodie391 recipes>
This recipe from the BHG.com website was developed as a healthier alternative to outright decadent German chocolate cake. Rolled oats and flax meal are substitutes for part of the all purpose flour, and butter and sugar have been reduced. I resisted the urge to tweak ingredients as I often do, and was pleasantly surprised that they are quite good just as they are. The oatmeal and flax are indistinguishable and add nicely to the chewy texture. Chocoholics will get their “fix” with a couple of these tasty cookies.
- 1/4 cup butter, softened
- 3/4 cup brown sugar
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1 egg
- 1 teaspoon vanilla
- 2/3 cup all purpose flour
- 2/3 cup rolled oats
- 1/4 cup flax seed meal (you can pulse flax seed briefly in food processor to make it into meal)
- 1/4 cup unsweetened cocoa powder
- 3 ounces German chocolate (or dark or other sweet chocolate), chopped
- 1/3 cup flaked coconut (optional more for garnish)
- 1/3 cup chopped pecans, toasted (optional pecan halves or more chopped pecans for garnish)
- Preheat oven to 350 degrees F.
- In large mixing bowl beat butter on medium speed for 30 seconds.
- Add brown sugar, baking soda and salt. Beat well until combined, scraping sides of bowl occasionally.
- Beat in egg and vanilla until combined.
- Beat in flour, rolled oats, flax meal and cocoa.
- Stir in chopped chocolate, coconut and pecans (dough will be thick).
- Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets.
- Optional: sprinkle tops with additional coconut and either chopped pecans or a half pecan each.
- Bake 8 to 10 minutes or until edges are just firm and tops are set. do not overbake
- Remove from oven and allow cookies to cool 1 minute on cookie sheet. Transfer cookies to a wire rack to cool.
- Yield: about 3 dozen
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