Easy Discard Coconut Pecan Oatmeal Cookies Recipe

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This is such an easy recipe using simple ingredients and a great way to use up some sourdough discard so it doesn’t go to waste. 

Learn how to make these easy sourdough discard coconut pecan cookies at home with your sourdough discard.

The soft, chewy texture from the coconut and old-fashioned oats pairs perfectly with the buttery crunch from the pecans. You’ll love the flavor combination of cinnamon, cardamom, and vanilla extract.

Be sure to save this recipe because you will want to make these chewy coconut pecan cookies on repeat. 

Enjoy these delicious cookies with a cold glass of milk or a hot cup of coffee for a lovely afternoon snack.

Make the dough in advance and keep it in the fridge or freezer. You’ll always have freshly baked cookies with amazing texture in moments to satisfy sweet cravings.

Ingredients for Discard Coconut Pecan Oatmeal Cookies

• Flour – I use unbleached organic all-purpose flour. To achieve consistent results I suggest using a kitchen scale. If you don’t have one, measure your flour by scooping flour into your measuring cup and then using a straight edge to level it off. 
• Baking soda
• Cinnamon
• Cardamom
• Salt 
• Butter – Make sure your butter is at room temperature. I use unsalted butter, but if you only have salted butter, then omit the salt.
• Brown sugar
• Granulated sugar
• Eggs – Use room temperature eggs.
• Vanilla Extract 
• Sourdough discard – An easy way to use up discard so it doesn’t go to waste. You can use active sourdough starter too. 
• Old-fashioned oats
• Pecans – Chop the pecans for this recipe. 
• Shredded coconut – Use sweetened coconut flakes. 

How to Make Sourdough Discard Coconut Pecan Cookies 

Mixing the Dough

Combine flour, baking soda, cinnamon, cardamom, and salt in a small mixing bowl. Whisk lightly to combine all of the ingredients and set aside.

Chop the pecans into small pieces on a cutting board with a sharp knife and set aside.

In a large bowl, cream butter, sugar, and brown sugar for two minutes using a hand mixer or stand mixer until it’s light and smooth. Add eggs, sourdough discard, and vanilla extract and mix until all the ingredients are fully incorporated. Scrape the sides of the bowl down as needed.

Mix in the dry ingredients with the wet ingredients. Stir in the old-fashioned oats, shredded coconut, and chopped pecans. 

Cover the bowl with plastic wrap or a plate so the cookie dough doesn’t dry out and chill for at least two hours. This will help the cookies so they don’t spread too much when baked.

Long Ferment Option

Allowing the cookies to long ferment makes the cookies easier to digest and improves the health of this sweet treat. 

Cover the cookie dough with plastic wrap and place into the refrigerator for 8-12 hours. Bake the same as directed below.  

Baking Instructions

Preheat oven to 375 degrees. 

Line baking sheets with parchment paper. 

Scoop and place the cookie dough balls onto the prepared baking sheets 2 inches apart. I use a #40 scoop for all of my cookies. Each cookie dough ball weighs roughly 30 grams.

Bake in a preheated oven for 11-12 minutes. The edges will start to turn golden brown and the centers will look slightly underdone and glossy still.

Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack to cool.

Toasting the Coconut and the Pecans

You’ll love how the toasted, crunchy pecans and the toasted coconut add a depth of flavor to your cookies. 

Place shredded coconut and chopped pecans in a thin layer onto a parchment-lined baking sheet. Toast at 350 degrees for five minutes. Stir and toast for three more minutes. 

Since all ovens vary, it’s best to watch them carefully so they don’t burn. The coconut will be golden brown and fragrant. The pecan’s color won’t change too much but they will have a light, nutty scent.

How to Store and Freeze Sourdough Discard Coconut Pecan Cookies 

Like any baked goods, these cookies are best the day you bake them. Store cookies in an airtight container at room temperature for up to 5 days.

Freezing cookie dough is my favorite cookie hack! I love to double the recipe and then freeze the dough into individual balls. I think that freshly baked goods are simply the way to go. Freezing the dough allows you to bake a half dozen, or a dozen at a time. Often we will be finishing up dinner and the kids will pop a half dozen cookies into the oven to bake so they can enjoy freshly baked cookies for dessert. 

Scoop the dough and place close together onto a baking sheet. Place the baking sheet into the freezer for an hour or two. Remove the baking sheet pan from the freezer and place the dough balls into a freeze-safe bag. Label the date and baking instructions on the bag, close it, and place it back into the freezer. 

Add two or three more minutes when baking frozen cookie dough. 

Tips and FAQs

• Use real butter for these cookies. Margarine has a higher water content and won’t give you the same results.
• Make sure that your butter is at room temperature. Too warm and soft and the cookies will spread more, resulting in a flatter cookie. Too cold and the butter and sugars won’t cream properly.
• Different add-in suggestions: Adding chocolate chips turns these into the all-time favorite cowboy cookies. Use white chocolate, milk chocolate, semi-sweet chocolate, or dark chocolate chips.
• Cinnamon and cardamon – I think cinnamon and cardamon make these cookies shine, but you can easily leave the spices out. 
• Can I use a different nut? Absolutely! If you have a preference for another nut, swap it out. Walnuts, almonds, hazelnuts, or cashews would all be delicious.

I’d love to hear from you! Please leave a comment and rate the recipe. Tag photos #Lockremhomestead over on Instagram to share your Discard Coconut and Pecan Cookies! I can’t wait to see them!