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Almond Flour Cowboy Cookies
5 from 3 votes

Almond Flour Cowboy Cookies

These grain-free cowboy cookies are essentially regular chocolate chip cookies, enhanced! Packed with oats, shredded coconut, chocolate chips, and pecans, they are full of amazing flavors and textures. Everything but the kitchen sink cookies!

Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 22 Cookies
Calories: 198 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 10 Tbsp butter softened, not melted, unsalted
  • ½ cup brown sugar packed*
  • 2 large egg
  • 1.5 tsp vanilla extract pure
  • 1 ⅓ cups almond flour finely ground
  • ½ cup quick oats
  • 1/2 tsp ground cinnamon
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • 1/2 tsp salt sea salt
  • ⅔ cup pecans chopped, raw
  • ⅔ cup coconut unsweetened, shredded
  • 1 cup chocolate chips semi-sweet

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. If you have two baking sheets, prepare two as this recipe makes about 22-24 cookies.
  2. In a stand mixer fitted with the paddle attachment (or mixing bowl if using an electric hand mixer), cream together the butter and sugar on medium-high speed until combined and fluffy.
  3. Scrape the sides of the mixing bowl using a rubber spatula. Beat in the eggs one at a time until the wet ingredients are combined. Scrape the sides of the mixer with a rubber spatula once again.
  4. Stir together the almond flour, oats, ground cinnamon, baking powder, baking soda, and sea salt (dry ingredients) in a separate bowl. Add the dry ingredients into the mixer. Beat on medium-high until the dough is very well combined, thick, and sticky. Add in the chopped pecans, shredded coconut and chocolate chips and mix until the goodies are well-incorporated throughout the cookie dough.
  5. Note: If the cookie dough seems very sticky, refrigerate it for at least 15 minutes before baking. If the dough isn’t overly sticky, you can bake right away.
  6. Use a spoon or a cookie scoop to transfer mounds of cookie dough to the prepared cookie sheet. Be sure to leave some space between the dough balls, as the cookies will spread during the baking process. Bake for 8 to 13 minutes, or until the edges are golden brown, depending on the size of your cookies. For regular sized cookies, bake for 8-11 minutes, and for large cookies, bake for 11-13 minutes. I make my cookies fairly large, so I bake for about 12 minutes.
  7. Remove the cookies from the oven and allow them to cool for 15 minutes before serving. If you attempt to move the cookies while they are still warm, they are likely to crumble.

Notes

  • *Replace the brown sugar with coconut sugar for a refined sugar-free version.
  • *Replace the brown sugar with coconut sugar for a refined sugar-free version.

Nutrition Information

Serving 1Cookie (of 22) Calories 198kcal (10%) Carbohydrates 14g (5%) Protein 3g (6%) Fat 16g (25%) Saturated Fat 7g (35%) Monounsaturated Fat 3g (15%) Cholesterol 33mg (11%) Sodium 99mg (4%) Fiber 2g (8%) Sugar 10g (20%)

Nutrition Facts

Serving: 22 Cookies

Amount Per Serving

Calories 198

% Daily Value*

Serving 1Cookie (of 22)
Calories 198kcal 10%
Carbohydrates 14g 5%
Protein 3g 6%
Fat 16g 25%
Saturated Fat 7g 35%
Monounsaturated Fat 3g 15%
Cholesterol 33mg 11%
Sodium 99mg 4%
Fiber 2g 8%
Sugar 10g 20%

* Percent Daily Values are based on a 2,000 calorie diet.