Carob-Coconut-Pecan Cookies

• 3/4 cup unbleached white flour or 3/4 cup spelt flour, plus
• 1 tablespoon unbleached white flour (see note) or 1 cup spelt flour (see note)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 cup dried shredded coconut, unsweetened
• 1/4 cup sugar
• 1/4 teaspoon salt
• 1/3 cup maple syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon coconut extract
• 1/4 cup canola oil
• 1/3 cup carob chips (I use unsweetened)
• 1/3 cup chopped pecans, toasted

1. Preheat oven to 350. Stir together the flour, baking powder, baking soda, coconut, sugar and salt.
2. In a separate bowl, combine the maple syrup, extracts, and oil, then stir in the carob chips and tasted pecans.
3. Add the wet ingredients to the dry and stir just until they're well combined (don't overmix!).
4. Spoon the batter onto a nonstick or parchment paper-lined sheet, flattening each just a little. Bake for 9-12 minutes, until lightly golden (any longer and you risk drying them out). Let cool for about 1 minute on the sheet, then transfer to a wire rack to cool completely.
5. Note: I always use the spelt flour, but Zaar doesn't recognize it so I put the white flour as the first option for nutritional accuracy. I put regular salt rather than sea salt for the same reason.

unbleached white flour, unbleached white flour, baking powder, baking soda, coconut, sugar, salt, maple syrup, vanilla, coconut extract, canola oil, carob chips, pecans

Taken from www.food.com/recipe/carob-coconut-pecan-cookies-299676 (may not work)