German Chocolate Cookies

German Chocolate Cookies

This recipe for German Chocolate Cookies was made with a lot of love especially for my mom. It is chocked full of all her favorites, pecans, chocolate and coconut. And…it is as healthy as a cookie can get and still tastes phenomenal. Each cookie is only 84 calories with 4 grams of fat and 11 grams carbohydrates.

I made a few alterations for my mom, who is abstaining from sugar, which you will find under Variations. This Low Glycemic friendly cookie is just as satisfying as the original recipe. No cardboard here. Just ooey gooey dark chocolaty goodness.

Source: Better Homes and Gardens September 2009
1/4 cup butter, softened
3/4 cup packed brown sugar
1/2 tsp baking soda
1/8 tsp salt
1 egg
1 tsp vanilla
2/3 cup all-purpose flour
2/3 cup rolled oats
1/4 cup flax seed meal
1/4 cup unsweetened dark cocoa powder
3 ounces dark or semi-sweet baking chocolate, chopped or chips
1/3 cup flaked coconut
1/3 cup chopped pecans, toasted

Preheat oven to 350 degrees. In a large mixing bowl beat butter until creamy. Add the brown sugar, baking soda and salt. Beat until well combines, scraping the sides of the bowl occasionally. Beat in egg and vanilla until combines. Beat in flour. Stir in oats, flax seed meal and cocoa powder. Stir in chocolate, coconut and nuts. (Dough will be very thick)

Drop by rounded teaspoons 2-inches apart onto ungreased baking sheets. If desired, sprinkle tops with coconut and chopped pecans. Bake 8-10 minutes or until edges are just firm and tops are set. Let cool on sheet for 1 minute before transferring to wire rack.

Store cookies for 2 days at room temperature or freeze up to 3 months.

For a low-glycemic version substitute the all-purpose flour for wheat. Replace the brown sugar with 1/2 cup agave sugar or maple syrup and increase the vanilla to 2 teaspoons.

4 thoughts on “German Chocolate Cookies”

  • THANK YOU!!! This was the throw down with bobby flay last night and I was so glad to know that yes I can enjoy a piece of that heaven. Wondering if you could sub out the fat and use a different flour to cut it down even more. When we thought my daughter may have a gluten or wheat allergy we experimented with rice, potato,and corn flours. Thanks for posting this!!!

  • I substituted all wheat and maple with no noticeable difference. It is a hearty cookie with the dark chocolate taking center stage. I would recommend a blend of rice, oat and buckwheat.

  • Excellent! My husband and I love chocolate, and I decided to try a healthier version of the classic chocolate chip cookie. Next time I will try the alternate version with whole wheat flour and maple syrup (from our own trees). I will definitely share this recipe!