Serves 20
19 min
German Chocolate Cake Cookies
Recipe GLPRf316a98d96ff46
These rich, fudgy German chocolate cake–inspired cookies blend almond and coconut flours with cocoa powder, then fold in toasted pecans, coconut flakes, and chocolate chips for authentic flavor. Baked until just set, they deliver the signature taste of the classic cake in an easy, gluten-free cookie form.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
5 tablespoons Coconut oil, melted
1 cup Almond flour
4 tablespoons Coconut flour
¼ cup Cocoa powder, unsweetened
¼ teaspoon Salt
¼ teaspoon Baking soda
⅓ cup Honey
1 Egg, beaten
1 teaspoon Pure vanilla extract
⅓ cup Pecans, chopped
⅔ cup Unsweetened coconut flakes
⅓ cup Dairy-free chocolate chips
Directions
Preheat your oven to 350°F. Line a baking sheet with parchment paper.
Heat the coconut oil until fully melted, then set it aside to cool slightly.
In a large mixing bowl, whisk together the almond flour, coconut flour, cocoa powder, salt, and baking soda until well combined.
Pour the cooled coconut oil into the flour mixture, then add the honey, beaten egg, and vanilla extract. Stir vigorously until the batter is smooth and evenly incorporated.
Fold the chopped pecans, 1/3 cup of the coconut flakes, and chocolate chips into the batter. Let the batter rest for 2 to 3 minutes to allow the flours to fully hydrate.
Lightly spray your hands with cooking spray. Using a small spoon, scoop the batter into balls and roll gently between your palms. Space them evenly on the prepared baking sheet, then gently press the top of each ball. Sprinkle the remaining 3 tablespoons of coconut flakes over each cookie if desired.
Bake for 8 to 9 minutes, until the edges are set but the centers remain slightly soft.
Allow the cookies to rest on the baking sheet for 1 to 2 minutes to firm up, then transfer them to a wire rack to cool completely.
Once cooled, store the cookies in an airtight container.
