Happy National Pecan Cookie Day!

We love fun food holidays, don't you? Any excuse to enjoy eating something dairy-free and delicious is a reason to celebrate, as far as we're concerned! And for National Pecan Cookie Day, we thought we'd create a recipe that incorporates a few of our favorite things: chocolate, maple syrup, coconut, and pecans! And what better way to enjoy these sweeties than with a tall, cool glass of So Delicious Coconut Milk! Won't you celebrate with us?

Chocolate Chip Coconut Maple Pecan Cookies

1 1/4 cup all-purpose flour*

1 cup whole wheat flour*

1 Tbsp baking powder

1/8 tsp salt

1 tsp pure vanilla extract

1/2 cup pure maple syrup

3/4 cup chopped pecans

1/2 cup dark chocolate chips

1 cup So Delicious Coconut Milk

shredded coconut

Preheat oven to 350°F.

Spread as much shredded coconut as you like on a small plate.

Put the dry ingredients (except pecans and chocolate chips) in a large bowl and mix. Make a deep well in the center, and pour the wet ingredients into the hole and mix everything together. Stir in the pecans and chocolate chips.

Form cookie dough into little balls, roll them around in the shredded coconut, and press gently. Place on cookie sheets about 1-2 inches apart.

Bake for 20 minutes until lightly browned. Cool for 5 minutes on the cookie sheet, then transfer to cooling rack. Wait a few minutes before serving, then pour a tall glass of your favorite coconut milk beverage, and enjoy!

*For gluten-free cookies, try substituting half sorghum flour, half gluten-free all-purpose flour blend, and 1 teaspoon xanthan gum for the wheat flours. We haven't tried it, but if you do, please let us know what you think!