Coconut Pecan Cookies Recipe

Ingredients

2 cups crunchy peanut butter

1 cup semisweet chocolate chips

1 1/2 cups applesauce

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/3 cup water

1 cup rolled oats

1 cup buttermilk warm milk

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, stir together peanut butter and chocolate chips until smooth. In a separate bowl, toss applesauce with flour. Stir until mixture is moist and evenly distributed, about 8 minutes. Stir in baking powder, salt, and water.

Drop mixture by heaping teaspoonfuls onto prepared cookie sheets. Bake for 13 to 15 minutes in the preheated oven, or until sticky. Cool before removing from baking sheet. Transfer to a medium bowl and chill until set. Simmer, stirring occasionally until smooth, about 10 minutes.

Squeeze reserved cinnamon liqueur out of white metal candy canisters. Place cookies 1 inch apart onto baking sheet. Bake for about 2 minutes, until cookie edges are lightly browned. Remove from baking sheet to cool on wire rack. Makes 12 dough cookies.

Comments

Kara writes:

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I love this recipe. I substituted one pound of fresh green beans for the beef. I also substituted one package of frozen spinach for the whole recipe. I knew it would be a little bit too bland, especially from what other reviewers said, so I added 1/2 tsp. salt, 1/2 tsp dried tarragon, 1/4 tsp. garlic powder, 1/2 tsp. onion powder, 1/4 tsp. Scotch Bonnet powder, and 1/2 tsp. dried tarragon. I made these for my family and they loved them. Really simple.

Coconut Pecan Cookies Recipe

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