German Chocolate Cookies – chewy coconut, pecans, and chocolate chips, drizzled with caramel and chocolate. The flavors of a favorite cake in cookie form! These cookies are Low Carb, Sugar Free, and a THM-S recipe.
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I have always loved German Chocolate Cake, and I grew up eating my Mom’s famous homemade version. So good! A couple of weeks ago, I published a German Chocolate Muffin in a Mug recipe, and it has been receiving good reviews. Seems people like the combination of coconut, pecans, caramel, and chocolate!
I was going to make Almond Joy cookies this past weekend, but when I went to the pantry, I realized I did not have any sliced almonds. But I didn’t despair – instead, I switched gears and made these German Chocolate Cookies instead!
I actually have struggled a bit with what I should call these. German Chocolate dates back to 1852 when American Samuel German developed a type of dark baking chocolate for the American Baker’s Chocolate Company. He thought it would be handy for cooks to have pre-made chocolate for baking with extra sugar added already. On June 3, 1957, a recipe for “German’s Chocolate Cake” appeared as the “Recipe of the Day” in the Dallas Morning Star. It was created by Mrs. George Clay, a homemaker from Dallas, Texas. (Info came from Wikipedia.) The cake became quite popular, and the rest, as they say, is history! Now, back to my trouble with naming this recipe. I couldn’t decide if I should call them German Chocolate Cookies or something more general, like Coconut Caramel Pecan Cookies! I finally settled on German Chocolate since it is something with which folks are familiar. You could probably make extra caramel and drizzle the cookies twice with the caramel for more caramel flavor. I like them just as they are!
[clickToTweet tweet=”German Chocolate Cookies – chewy coconut, pecans, and chocolate chips, drizzled with caramel and chocolate. #lowcarb” quote=”German Chocolate Cookies – chewy coconut, pecans, and chocolate chips, drizzled with caramel and chocolate. #lowcarb”]
This recipe makes approximately 1 1/2 dozen cookies. I keep mine in the refrigerator so they stay nice and firm. They are perfect for a quick snack with a cup of collagen coffee.
So, what do you need for this recipe?
For the Caramel:
2 Tablespoons Butter
2 Tablespoons Xylitol
1 Tablespoon Heavy Whipping Cream
For the Cookies:
1/2 Cup Chopped Pecans
1 Tablespoon Coconut Flour
For the Drizzle:
4 Squares Lily’s Chocolate Baking Bar (or 85% dark chocolate)
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