These are the original Cowboy Cookies. You can’t resist these big low carb cookies loaded with chocolate chips, coconut, and pecans!
Preparation time:
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 24 cookies
- Calories: 199kcal
Ingredients:
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- ¾ cup butter softened
- 1 ¼ cup brown sugar substitute
- 2 large eggs room temperature
- 1 ½ teaspoons vanilla extract
- 2 cups blanched almond flour
- 2 tablespoons grassfed gelatin optional, adds chewiness
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsweetened flaked coconut
- 1 cup chopped pecan
- 1 cup dark chocolate chips, sugar-free
Instructions:
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Preheat the oven to 325ºF and line 2 cookie sheets with silicone mats or parchment paper. Set the oven racks to the second highest and second lowest positions in the oven.
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In a large bowl, beat the butter with the sweetener until light and fluffy, about 2 minutes on medium high. Beat in the eggs and vanilla until well combined.
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Add the almond flour, gelatin, baking powder, baking soda, and salt. Beat until just mixed together. Stir in the coconut, pecans, and the chocolate chips.
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Form the dough into 2-inch balls and space at least 3 inches apart on the cookie sheets. Press the balls down with the heel of your hand to about ¾ inch thick. These cookies will spread so give them room!
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Bake 15 to 20 minutes, until the edges are golden brown, switching the pans and rotating them halfway through. Let cool completely on the pans.
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Notes:
Storage Information: Store the cookies in a covered container on the counter for up to 5 days, or in the fridge for up to 10 days. You can also freeze them for several months.
Nutrition Facts
Cowboy Cookies Recipe
Amount Per Serving (1 cookie)
Calories 199Calories from Fat 160
% Daily Value*
Fat 17.8g27%
Carbohydrates 6.7g2%
Fiber 4.4g18%
Protein 4.3g9%
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