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Homemade Almond Flour Cowboy Cookies photo

Almond Flour Cowboy Cookies

These Almond Flour Cowboy Cookies are a chewy delight bursting with nutty flavor, chocolate sweetness, and crunchy pecans!
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American

Ingredients
  

For the Cookies:
  • 10 Tbsp unsalted butter softened, not melted
  • 1 cup brown sugar packed
  • 2 large eggs
  • 1.5 tsp pure vanilla extract
  • 1.5 cups finely ground almond flour
  • 1 cup quick oats
  • 0.5 tsp ground cinnamon
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp sea salt
  • 0.75 cup raw pecans chopped
  • 0.75 cup unsweetened shredded coconut
  • 1 cup semi-sweet chocolate chips

Equipment

  • Baking Sheet
  • Mixing bowls
  • Electric mixer
  • Spoon or Cookie Scoop
  • Parchment paper

Method
 

Instructions:
  1. Step 1: Preheat your oven to 350°F (175°C) to ensure even baking.
  2. Step 2: In a large mixing bowl, cream together the softened unsalted butter and packed brown sugar until light and fluffy.
  3. Step 3: Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  4. Step 4: In a separate bowl, combine almond flour, quick oats, cinnamon, baking powder, baking soda, and sea salt. Whisk together.
  5. Step 5: Gradually add dry mixture to the wet ingredients, stirring until just combined.
  6. Step 6: Fold in chopped pecans, shredded coconut, and chocolate chips until evenly distributed.
  7. Step 7: Using a cookie scoop, portion dough onto a parchment-lined baking sheet, spacing cookies 2 inches apart.
  8. Step 8: Bake for 10-12 minutes, or until edges are golden and centers are set.
  9. Step 9: Cool on the baking sheet briefly before transferring to a wire rack.

Notes

  • Chill the dough for 30 minutes before baking to prevent spreading.
  • Store cookies in an airtight container at room temperature for up to 5 days.
  • Freeze cookie dough in portions for fresh-baked cookies anytime.