I really call these "Oops Cookies". I accidentally got the nut butter mixture too hot, and the chocolate chips mostly melted.
Sometimes a thing that initially seems bad can turn out to be surprisingly good. So maybe I should call them "Redemption Cookies".
But, rule one of putting your cookie recipes on your blog is, "Make the name make sense to others." So, with flavors of coconut, pecan, and chocolate, maybe it's best to call them German Chocolate Cookies.
138 grams total of maple syrup, honey, and agave syrup (1/2 cup)
68 grams organic cane sugar (1/2 cup)
1 4-ounce stick of Earth Balance margarine or organic butter
128 grams total of almond butter and cashew butter (1/2 cup)
1 tsp vanilla
140 grams brown rice flour (1 cup)
83 grams quinoa flakes (3/4 cup)
1 tsp baking soda
1/4 tsp sea salt
Scant 1/4 cup chopped pecans
Scant 1/4 cup shredded coconut, chopped
1/3 cup dairy-free miniature chocolate chips (e.g., Enjoy Life)
1. Add first 4 ingredients into a medium steel mixing bowl, then place over a pan of simmering water to soften.
2. Mix brown rice flour, quinoa flakes, baking soda, salt, pecans, coconut, and chocolate chips in a small mixing bowl.
3. When nut butter mixture is very warm, add vanilla and stir until everything is smooth.
4. Remove nut butter mixture from heat and stir in the flour mixture. Combine well. The chocolate chips will mostly melt.
5. Place in refrigerator until firm enough to handle (about 30-40 minutes).
6. Roll into small balls (about 12 grams each) and place on lightly greased cookie sheet about 2" apart.
7. Bake at 350 until lightly browned but still soft in the middle (about 8 minutes)
8. Let rest on cookie sheet for 2 minutes, the place on wire racks to cool.
Makes about 60 cookies.