German Chocolate Cookies

Are you a dark chocolate lover?

We love all types of chocolate, but we really enjoy good dark chocolate.

This easy recipe for German Chocolate Cookies is guaranteed to satisfy your chocolate cravings and was inspired by the popular ingredients used in German chocolate cake!

Flavored with brown sugar, rolled oats, cocoa powder, special dark chocolate, toasted pecans and coconut - make these cookies once and you'll be hooked.

The ground flaxseed meal used in this recipe is an excellent source of vitamins B1, B2, C, E, beta-carotene, potassium, magnesium, calcium and omega-3 fatty acids and is also a great source of vegetable protein.

These are the perfect chocolate treats for bake sales, company potlucks, cookie exchanges or dressing up your holiday dessert table.

German Chocolate Cookies

German Chocolate Cookies Recipe

Prep Time: 25 minutes
Bake Time: 8 minutes per sheet

1/4 cup butter, softened
3/4 cup packed brown sugar
1/2 teaspoon baking soda
1/8 teaspoon salt
1 egg
1 teaspoon vanilla extract
2/3 cup all-purpose flour
2/3 cup quick-cooking rolled oats
1/4 cup flaxseed meal
1/4 cup unsweetened cocoa powder
3 ounces special dark baking chocolate, chopped
1/3 cup flaked coconut
1/3 cup chopped pecans, toasted
Chopped pecans
Flaked coconut

Preheat oven to 350F degrees. For best results, line baking sheets with parchment paper or silicone liners. Alternatively set aside ungreased cookie sheets.
In a large mixing bowl with an electric mixer on medium-high speed, beat the butter for 30 seconds.
Beat in the brown sugar, baking soda and salt until combined.
Mix in the egg and vanilla until well mixed.
Beat in as much of the flour as possible with the electric mixer. Stir in any remaining flour with a wooden spoon, along with the oats, flaxseed meal and cocoa powder.
Stir in chopped chocolate, 1/3 cup coconut and 1/3 cup chopped pecans.
Drop dough by rounded teaspoonfuls at least 2 inches apart onto prepared baking sheets.
Sprinkle additional pecans and coconut over cookies.
Bake for 8 to 10 minutes or just until the cookies are set.
Remove cookies from the oven and allow them to cool for a minute on the sheets before transferring to wire cooling racks to cool completely.
Store in an airtight container between layers of waxed paper at room temperature.