Traditional cowboy cookies made gluten free and with no refined sugar! These delicious cookies are easy to make and take less than 30 minutes from start to finish. They can also easily be made dairy free, paleo, or low carb!
Prep Time: 15 minutesmins
Cook Time: 13 minutesmins
Servings: 30cookies
Ingredients
1 1/2cupspacked225g almond flour (blanched and finely ground)
1/4cup32g arrowroot powder
1tspdouble-acting aluminum-free baking powder
1tspcinnamon
1/4tspfine sea saltadd more if using unsalted ghee or palm shortening instead of salted butter
3/4cup170g salted grass-fed butter, softened (sub ghee or palm shortening for paleo/dairy-free)
3/4cuppacked128g coconut sugar (sub Lakanto golden for low carb)
Preheat oven to 350ºF/177ºC and line a large baking sheet with parchment paper.
Combine dry ingredients. In a large mixing bowl, combine almond flour, arrowroot powder, baking powder, cinnamon, and salt. Mix until evenly combined.
Cream together butter and sugar. Using the paddle attachment of a stand mixer or using a hand mixer, cream together butter and coconut sugar on medium until light and fluffy (about 2-3 minutes), scraping down the sides and bottom as needed with a silicon spatula.
Add egg and vanilla. With mixer on low, add the eggs and vanilla extract, increase speed to medium and mix until well combined (about 1 minute). Scrape down the sides as needed.
Add dry ingredients. With mixer on low, slowly add in dry ingredients. Increase speed to medium and mix until well combined (about 2 minutes), scraping down the sides and bottom as needed.
Mix in chocolate chips, pecans, coconut, and oats by hand until evenly combined.
Scoop out dough. Scoop rounded tablespoons of cookie dough onto the lined baking sheet and press them down slightly with the back of a spoon. These cookies don’t spread as much as traditional cookies, so pressing them down will help give them that classic cookie aesthetic.
Bake on the center rack for 13-14 minutes or until edges are lightly browned and centers are just set. Be careful not to overcook. You will need to bake these in batches since you want them to bake on the center rack. Allow your baking sheet to cool completely before adding the subsequent batch of cookie dough.
Allow cookies to cool on the baking sheet for 5 minutes before moving to a cooling rack. Sprinkle with flaky sea salt if desired. It makes them even better!
Notes
*I recommend weighing all of the ingredients for the most precise baking measurements, but I especially recommend it for the eggs. You don't want to add too much egg or the cookies will be too cakey, almost like a muffin texture instead of a cookie.