Healthy German Chocolate Cookies! Whether you’re looking to satisfy your sweet tooth or impress guests with a unique dessert, these cookies are a must-try.

Indulge in the irresistible charm of our Healthy German Chocolate Cookies, a scrumptious twist on the classic German Chocolate Cake, now conveniently baked into delightful cookie form! These delectable treats are a harmonious blend of rich chocolate, crunchy pecans, and sweet coconut, each bite bursting with flavor and nostalgia. Not only are they a perfect everyday indulgence, but they also shine at cookie exchanges, potlucks, and your festive holiday cookie table.

Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.

Hi there, Ameera here!

If you’re a fan of the rich, decadent flavors of German Chocolate Cake, then you’re in for a treat with these delightful Healthy German Chocolate Cookies! Crafted with the same irresistible combination of chocolate, pecans, and coconut, these cookies transform the classic dessert into a guilt-free treat that’s perfect for any occasion.

You gotta give this one a try!

Tips for Success:

• Flavor Profile: These Healthy German Chocolate Cookies are a delightful healthy nod to German Chocolate Cake but in the form of a cookie with its pecans, coconut, and chocolate ingredients. Perfect for every day, cookie exchanges, potlucks, or for your holiday cookie table.
• Batter Consistency: At first you might think the batter is not coming together (too dry); however, keep stirring with a stiff spoon, mashing the date mixture and cashew butter into the dry ingredients, it will become a sticky thick batter. We used a medium-sized cookie scoop to scoop up the batter. It works really well. Scoop up the batter in the cookie scoop, then flatten it against the side of the bowl to remove any excess batter to get consistently sized cookies. Then roll into balls and slightly flatten into thick disks.
• Cookie Sheets: If you do not have a 14 x 20 cookie sheet and need to use 2 cookie sheets, bake only one cookie sheet at a time in the oven to ensure even baking.
• Medjool Dates: Medjool dates are naturally very soft and pliable. They work perfectly with this recipe because of this. If you have very dry dates, consider placing them in a bowl, cover with boiling water, and allow to sit for 3 minutes. Discard the water, and place into the food processor at the appropriate time. If you soaked the Medjool Dates, perhaps consider starting with less dates as they hold water and could make for a gooier dough than anticipated.
• Processing the Pecans: Process the pecans in the food processor until they are finely processed, but do not overprocess them or you will end up with pecan butter and all the natural oils will seep out.
• Food Processor:  You do not need to clean the food processor in between the processing of the pecans and the dates, just scrap out as much of the processed pecans with a rubber spatula as you can.
• Pecans: This recipe uses 2 cups of pecans.  One cup is processed into fine pieces while the other is roughly chopped and stirred in at the end.
• Stirring in the Chopped Pecans and Mini Chocolate Chips: You may need to mix them in by using your hands.
• Processing the Medjool Dates: Process the dates until they turn into a big sticky ball.
• Almond Flour, Pecans, Cashew Butter (Almond Butter): This recipe is nut laden, we do not have any substitutions.
• Size of Dates: If the dates are on the smaller side, use 10. If normal sized, use 9.
• Table Salt: If using table salt, you should use less table salt than the amount listed in the ingredients as sea salt crystals are larger than table salt crystals. Since table salt crystals are very fine, less table salt is required to season a dish. We would suggest starting with about 1/4 to 1/2 the amount of sea salt listed. You can always add more salt but cannot take it away. We recommend using sea salt as it is less refined than table salt.

Leftovers and Freezing:

Leftovers will generally keep 5 days at room temperature.  Store in a covered container.

These cookies freeze well.

Pantry Products:

• Unsweetened Cocoa (Cacao) Powder: We used Navitas Organic Cacao Powder.  Feel free to use your favorite cocoa powder like Hershey’s.
• Cashew Butter: We used Artisana Organics Raw Vegan Cashew Butter.  Feel free to use your favorite raw cashew butter in this recipe.  Read the label, make sure the only ingredient is raw cashews.  Do not use a salted or sweetened cashew butter.
• Almond Butter: We tested both cashew butter and almond butter in this recipe. Both work equally well.  This is the brand we use – Artisana Organics Raw Vegan Almond Butter.  Feel free to use your favorite raw almond butter in this recipe.  Read the label, make sure the only ingredient is raw almonds.  Do not use a salted or sweetened almond butter.
• Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.   

Kitchen Equipment:

• Large (14 x 20) baking sheet
• Medium cookie scoop (optional)
• Silicone baking sheets or parchment paper
• Food Processor

If you try these sweet treats, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.

Healthy German Chocolate Cookies

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 15 Minutes
• Cook Time: 12-14 Minutes
• Total Time: 27 Minutes
• Yield: 24-28 Cookies 1x
• Category: Dessert
• Method: Oven
• Diet: Vegan

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Description

Indulge in the irresistible charm of our Healthy German Chocolate Cookies, a scrumptious twist on the classic German Chocolate Cake, now conveniently baked into delightful cookie form!

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Ingredients

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Dry Ingredients:

• 1 cup almond flour [3.2 oz.] *
• 1 cup pecans, processed *
• ¾ cup unsweetened shredded coconut
• 2 Tablespoons cocoa powder *
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon sea salt (+/-) *

Wet Ingredients:

• 9 to 10 Medjool dates, pitted [3/4 cup packed] *
• 1 teaspoon vanilla
• 1 teaspoon lemon juice
• ½ cup cashew butter (or almond butter) *
• ¼ cup + 1 teaspoon pure maple syrup

Other Ingredients:

• 1 cup pecans, roughly chopped
• ½ to 2/3 cup vegan mini chocolate chips

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Instructions

1. Preheat the oven to 350 F, middle rack.
2. Line a large baking sheet with silicone pads or parchment paper, set aside.
3. Place the pecans into the food processor and pulse until fine crumb. Do not overprocess, then place into a large bowl.
4. Place the all the remaining Dry Ingredients into the large bowl, along with the processed pecans, whisk to combine.
5. Place the Medjool dates into the food processor, process until the dates become a big sticky ball, then place into the large bowl with the dry ingredients.
6. Add all the remaining Wet Ingredients to the dry ingredients and mix thoroughly by hand to incorporate all the ingredients. At first it will seem like the batter is too dry and won’t come together, keep mashing the date mixture into the dry ingredients, scrape down the spoon and the sides of the bowl, stir and mix intently. You may need to use your hands. The batter will eventually come together and will appear thick and sticky.
7. Stir in the roughly chopped pecans and mini chocolate chips.
8. Using a medium-sized cookie scoop (slightly less than 2 Tablespoons), scoop out the dough batter into a hand rolled ball, then slightly flatten into a thick disk and place onto the large baking sheet, approximately 3 to 4 inches apart as the batter does spread a little (or use 2 baking sheets). Continue to scoop and roll all the remaining batter into balls/disks.
9. Place in a 350 F preheated oven for 12 to 14 minutes (largely dependent upon the size of the cookies) or until set, and the bottoms are browned.
10. Remove from the oven and allow the cookies to cool on the baking sheet for 2 minutes, then move them to a cooling rack using a thin-edged spatula. Allow to cool for 15 minutes, then enjoy!

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Notes

*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Servings:  Makes 24 t0 28 cookies

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