Gluten Free Cowboy Cookies Recipe
User Reviews
4.8
Gluten Free Cowboy Cookies Recipe
Description
The recipe starts by mixing eggs, a sugar substitute, almond butter, melted coconut oil, and vanilla extract into a wet base. Almond flour, coconut flour, baking soda, and salt are incorporated to form a thick dough, which is then combined with rolled oats, chopped sugar-free chocolate, toasted hazelnuts, shredded coconut, and dried cherries. This mixture rests briefly before being rolled into tablespoon-sized balls, pressed flat, and baked at 350°F until edges turn slightly golden.
The result is a cookie that balances nutty and sweet elements with textures from the chewy oats, crunchy nuts, and bits of chocolate and dried fruit. These cookies can be enjoyed fresh or stored at room temperature for a few days, with dough suitable for freezing before baking.
The recipe also accommodates substitutions such as flax or chia eggs for binding and coconut or brown sugar if alternative sweeteners are not available.
Ingredients
- 1 egg + 1 egg white
- 1/2 cup (2oz /57g) confectioners Swerve
- 1/4 cup (2½ oz/71g) almond butter cashew butter or tahini, unsweetened
- 2 tablespoons coconut oil ghee, or butter, melted and slightly cooled
- 2 teaspoons vanilla extract
- 3/4 cup (3oz/85g) almond flour
- 1/4 cup (1¼oz/35g) coconut flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2oz /57g) rolled oats
- 3/4 cup (4½ oz/128g) chocolate or chocolate chips, chopped, sugar free
- 1/3 cup (1½oz/43g) hazelnuts toasted and chopped
- 1/3 cup (1oz/28g) coconut unsweetened, shredded
- 1/3 cup (1½oz/43g) dried cherries or any other dried fruit
Notes
- Flax or chia eggs can replace chicken eggs for vegan alternatives.
- Coconut sugar or brown sugar can be used instead of alternative sweeteners with a 1:1 ratio.
- Raw cookie dough can be portioned and frozen for up to 4 weeks before baking.
User Reviews
Overall Rating
4.8
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