The Ultimate Cowboy Cookies (Gluten-Free)
These Ultimate Cowboy Cookies are a gluten-free dream, packed with chewy oats, rich chocolate chips, and a hint of cinnamon. Ready in just 32 minutes, they’re an irresistible treat for any occasion.
Ingredients
- 1 egg + 1 egg white
- 1/2 cup confectioners swerve
- 1/4 cup unsweetened almond butter, cashew butter or tahini
- 2 tablespoons coconut oil, ghee, or butter, melted and slightly cooled
- 2 teaspoons vanilla extract
- 3/4 cup almond flour
- 1/4 cup coconut flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup rolled oats
- 3/4 cup chopped sugar free chocolate, or chocolate chips
- 1/3 cup hazelnuts, toasted and chopped
- 1/3 cup shredded coconut, unsweetened
- 1/3 cup dried cherries, or any other dried fruit
Instructions
- Preheat oven to 350°F (180°C) then line a cookie sheet with parchment paper and set aside.
- In a large bowl, whisk together the eggs, swerve, nut butter, melted coconut oil, and vanilla extract
- Add the almond flour, coconut flour, baking soda, and salt to the wet ingredients and mix until a thick dough comes together.
- Lastly, fold in the oats, chocolate chunks, nuts, coconut, and dried fruit then allow the dough to sit for 5-10 minutes at room temperature.
- Roll the dough into heaped tablespoon sized balls and place them on the prepared cookies sheet about 1 1/2 inches. Gently press them down into 1 inch thick discs.
- Bake the cookies for 10-12 minutes until edges are just slightly golden.
- Store at room temperature for up to 3 days. You can also freeze the raw dough scooped for up to 4 weeks.
Tried this recipe?Let us know how it was!