Keto Cowboy Cookies
User Reviews
4.4
Keto Cowboy Cookies
Description
This recipe blends softened unsalted butter with sugar-free brown sugar until fluffy, then incorporates eggs and pure vanilla extract. Dry ingredients include finely ground almond flour, oat fiber, baking powder, cinnamon, and sea salt, which are mixed into the wet base. Chopped pecans, shredded coconut, and sugar-free chocolate chips are folded into the dough for crunch and flavor. The dough consistency can sometimes be quite wet, so refrigerating it for 15 minutes prior to baking helps with shapes. Cookie dough balls are spaced well on parchment-lined sheets and baked at 350°F for 8 to 13 minutes, depending on cookie size. The result is a tender cookie with a hint of cinnamon and rich nutty flavors from almond flour and pecans.
Substitutions for oat fiber include quick oats to add carbs and oat flavor or additional almond flour to maintain low carbs but lose oat taste.
Ingredients
- 10 Tbsp butter softened, not melted, unsalted
- ½ cup brown sugar packed, sugar-free
- 2 egg large
- 1.5 teaspoons vanilla extract pure
- 1 1/3 cups almond flour packed, finely ground
- 1/3 cup oat fiber
- 2/3 cup pecans chopped
- ⅔ cup coconut unsweetened, shredded
- 1 cup sugar-free chocolate chips
- 1/2 tsp ground cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon salt sea salt
Instructions
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- Add the butter and sugar-free brown sugar to a stand mixer (or mixing bowl if using an electric hand mixer) and beat on medium-high speed until combined and fluffy.
- Use a rubber spatula to scrape the sides of the mixing bowl, then add the eggs and the vanilla extract. Beat until the wet ingredients are combined and creamy. Again, scrape the sides of the mixer with a rubber spatula.
- Stir together the remaining dry ingredients in a bowl and pour it into the mixer. Beat on medium-high until the dough is very well combined, thick, and sticky. IF the dough seems too wet or sticky, refrigerate it for at least 15 minutes prior to baking.
- Scoop the cookie dough onto the parchment-lined baking sheet, making any size cookies you like. The cookies will spread during the baking process, so give the dough balls plenty of room to expand. Bake for 8 to 13 minutes, depending on the size of your cookies. For regular sized cookies, go with 8 to 11 minutes, and for larger cookies, bake for 11 to 13 minutes, or until the edges are golden brown.
- Remove the cookies from the oven and allow them to cool for 10 minutes before serving.
Notes
- Oat fiber can be replaced with 1/2 to 2/3 cup of quick oats for more carb content and oat flavor.
- Alternatively, substitute oat fiber with 1/2 cup additional almond flour to reduce carbs but lose oat flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 22Cookies
Amount Per Serving
Calories 162 kcal
% Daily Value*
| Serving | 1of 22 | |
| Calories | 162kcal | 8% |
| Carbohydrates | 2g | 1% |
| Protein | 2g | 4% |
| Fat | 16g | 25% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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