In my last Swamp Farm update I mentioned that the kids had a new favorite cookie. As promised, today I am revealing the recipe! It’s technically paleo and  grain-free, for those of you who care about that sorta thing 😉 . If you don’t care about that, these are still going to knock your socks off—so don’t count them out!

I was hunting for a recipe the whole family would love, and with two young kids that’s not always easy (right??? I can’t be the only mom facing that issue lol). I honestly was shocked that the kids jumped all over these, they usually don’t like pecans or shredded coconut. That alone should tell you THESE ARE AMAZING!!!

To top it off, I don’t have to feel guilty about feeding these to my kiddos because there’s no refined sugar or grain! These are so rich, you’ll be satisfied with just 1 or 2 at a time 🙂
They’re also great to store in the freezer! You can pull them out for an easy snack when friends stop by, or just munch on them straight from the freezer.

So, have I baited you yet? Come on, try these out and let me know how you liked them in the comments below! I know you’re going to like love them!






  • 2 1/2 cups unsweetened shredded coconut- try to get some that’s shredded into medium sized pieces, this will help the cookies not be as crumbly or too crunchy
  • 1/2 cup of coconut sugar (note, this is not the same as brown or natural cane sugar)
  • 1/4 tsp of salt
  • 1/2 cup of coconut oil (can substitute butter if you want)
  • 1 Tb of pure vanilla extract
  • 2 eggs
  • 1/2 to 3/4 cups of dark chocolate chips or pieces (depending on the level of your chocolate addiction)
  • 1/2 cup of crushed pecans


  1. Preheat your oven to 350°F and prep your cookie sheets with parchment paper (the sugar will crystallize on the bottom and you DON’T want to have to pry/break your delicious cookies off the cookie sheets)
  2. mix together the first 3 ingredients until well combined, then add in the wet ingredients (coconut oil, eggs and vanilla)
  3. when the batter is well combined, fold in the chocolate chips and pecans
  4. mold spoonfuls of the cookie batter into flattened round shaped cookies (the batter will NOT spread, so the shape you make will be the end result!)
  5. bake for 12-15 minutes (maybe more if your cookies are on the larger side)
  6. cool on a cooling rack and enjoy!
  7. Store these delicious treats in a sealed container in the freezer, so you can enjoy anytime!