Healthy Salted Cowboy Cookies
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
22 cookies
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Calories
131 kcal
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Course
Dessert
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Cuisine
American, International
Healthy Salted Cowboy Cookies
Description
This cookie recipe begins by creaming softened butter with coconut sugar, then mixing in eggs and vanilla extract. Almond flour, baking soda, and salt are added, followed by folding in rolled oats and chocolate chips to build texture and flavor. Dough balls are formed and topped with crushed pretzels pressed gently in, then baked at 350°F.
The baked cookies have golden tops and maintain a tender center. The addition of flaky sea salt enhances the interplay of sweet and savory flavors, and the pretzels add a crisp, salty crunch. The result is a balanced cookie with various textures that contrast well.
Practical tips include chilling the dough if too soft before baking, substituting brown sugar for coconut sugar, and storing cookies in an airtight container for up to four days. The dough can also be frozen for longer storage.
Ingredients
- ½ cup butter 1 stick, softened at room temperature
- ½ cup coconut sugar
- 2 large egg
- 2 ½ teaspoon vanilla extract
- 1 ½ cup almond flour packed, superfine
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup rolled oats gluten-free or regular
- ½ cup chocolate chips or chunks
- ⅓ cup pretzels crushed, mini
- sea salt flaky
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Using a stand mixer or handheld electric mixer, beat the softened butter and coconut sugar on medium-high. Should take about 30 seconds to 1 minute.
- Scape the sides with a spatula and add in the eggs and vanilla extract. Beat on medium-low until just combined, for about 20 seconds.
- Add in almond flour, baking soda, and salt. Mix on medium-low until just combined.
- Using a spatula, hand fold in the rolled oats and chocolate chips.
- Using a cookie scooper or your hand, roll dough into equal-sized balls (2 Tablespoons of dough for each). Make sure to evenly space them out as they will spread a little.
- Gently press a few crushed pretzel pieces into each cookie dough ball. Do not flatten into a patty shape.
- Bake for 10 - 12 minutes, until the tops are golden brown and the center is still a bit doughy.
- Let cool for 5 minutes on the baking sheet, sprinkle with flaky salt, and enjoy the cookies warm!
Notes
- If dough is too soft, refrigerate for 15 minutes before baking to firm it up.
- Light brown sugar can replace coconut sugar if preferred.
- Store baked cookies in an airtight container at room temperature for 3 to 4 days.
- Cookie dough balls freeze well for up to 3 months; bake directly from frozen when ready.
Nutrition Information
Show DetailsNutrition Facts
Serving: 22cookies
Amount Per Serving
Calories 131 kcal
% Daily Value*
| Calories | 131kcal | 7% |
| Carbohydrates | 10g | 3% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 28mg | 9% |
| Sodium | 132mg | 6% |
| Potassium | 18mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 153IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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