My Low Carb version of the traditional Cowboy Cookie.
I love Cowboy Cookies but they have a lot of high carb ingredients in them. So I set out to find good Low Carb ingredients to use in my version. I like the 60% Bittersweet Chocolate Chips. You can use sugar free chocolate chips or higher % cacao chips. It is all about taste and carb content for me. I lean toward the 60% Cacao because sometimes the higher % can be a bit bitter and often the sugar free chips have an artificial sweetener that I don’t care for. So use the type of Low Carb Chocolate Chips that you prefer. I also used Brown Coconut Sugar to replace brown sugar. Yes, Coconut Brown Sugar has Carbs but I prefer not to use the brown sugar substitutes that contain erythritol. The Brown Coconut Sugar that I use, has a low glycemic index so I take that into consideration, knowing that even this type of brown sugar has carbs. Again, you can use a brown sugar substitute of your choice in this recipe.
Typically Cowboy Cookies call for pecans but I find walnuts or almonds work just as well, so I say use whatever nuts you have on hand.
LOW CARB COWBOY COOKIES
Ingredients:
- 1 & 1/3 Cups Blanched Almond Flour
- 1/2 Cup Organic Brown Coconut Sugar or Brown Sugar Substitute
- 1/3 Cup Oat Fiber
- 1 Teaspoon Baking Powder
- 1/4 Teaspoon Pink Himalayan Salt
- 1/2 Teaspoon Ground Cinnamon
- 1 Stick Unsalted Butter, softened
- 2 Tablespoons Organic Unflavored Coconut Oil
- 2 Teaspoons Pure Vanilla Extract
- 2 Large Eggs
- 2/3 Cup Chopped Nuts (you can use Pecans, Walnuts or Almonds)
- 2/3 Cup Unsweetened Coconut Flakes
- 1 & 1/2 Cups 60% Bittersweet Chocolate Chips
Directions:
1. Preheat oven to 350 degrees. Line a cookie/baking sheet with parchment or use a silicone mat. Set aside.
2. In a medium size bowl stir together the Almond Flour, Salt, Baking Powder, Oat Fiber and Cinnamon using a fork. Set aside.
3. In a large bowl, mix the Butter, Coconut Oil and Brown Coconut Sugar using a handheld mixer until combined and slightly fluffy.
4. Add the Eggs and Vanilla to the Butter mixture and beat until combined.
5. Slowly add the Flour mixture into the Butter mixture, about 1/2 cup at a time, as you use the handheld mixer on low. Continue until all the Flour mixture has been added and well combined.
6. Fold in the Coconut Flakes, Nuts, Chocolate Chips into the Cookie Dough.
7. Using a 2 Tablespoon size cookie scoop, scoop the Cookie Dough onto the prepared pan leaving about 1 & 1/2 inches of space in between each Cookie. This Cookie Dough does not spread out too much so you can scoop about 12 Cookies onto the Cookie sheet. Cover the remaining dough with plastic wrap while the first batch is baking.
8. Bake the Cookies for 10 minutes. They should be slightly golden brown on the bottom edge. Allow the Cookies to cool on the cookie/baking sheet for 1 minute before transferring to a cookie rack to cool.
9. Continue baking the last batch of Cookies. You should get 13 more Cookies for a total of 25 Cookies.
10. After the Cookies have completely cooled, you can serve them right away or store them in an airtight covered container. If you are experiencing warm weather, you can store the Cookies in the refrigerator as well. I find they stay moist in the fridge and the Chocolate Chips don’t melt.
Recipe by: Low Carb Livin’
*Net Carbs is not officially recognized or agreed upon by nutrition experts. It is not possible to calculate net carbs with complete precision therefore I do not give a carb count for my recipes. My recipes are labeled low carb because I use what I feel are low carb ingredients. My recipes can be put in an online Carb calculator but consider the results to be an estimate*
