These cowboy cookies are Santa approved. Soft and melty on the inside and loaded with chocolate chips, oats, coconut and pecans. Make them as big or small as you like and enjoy with a cup of hot chocolate.
It’s always hard to play favorites especially when it comes to cookies, but these might be it. They kind of remind me of cookies you might get when you go to a coffee shop especially since you technically can make these as big as you’d like. I’m also the type of person that values having chunky style cookies. You know, the ones that are loaded with more than just chocolate chips. Give me all the nuts, coconut shreds and oats in my cookies, please! Was hoping these would turn out great, and so glad that they did! Hoping they can also become an easy favorite for you as well.
Why you need these cookies in your life
- All you need is a bowl and mixing spoon. No hand mixer needed!
- A little more nutritious than your average cookie, with higher fiber thanks to the whole grain flours and addition of peanut butter as our main fat.
- They are soft, chewy and melty. The perfect cookie for dunking into a big glass of milk…so essentially Santa approved!
- Spelt Flour: But feel free to use all purpose flour or gluten free all purpose flour
- Coconut Sugar: You can also use brown sugar
- Nut Butter: I made these with peanut butter, but you can also opt for another nut or seed butter in place of peanut butter
- Maple Syrup: Gives extra sweetness and moisture to the cookies
- Flax Egg: Just a combo of some flax seed and water; we are doing a combo of 1 tbsp ground flax with 2 tbsp water (that is not a typo)
- Cinnamon and Vanilla: Helps bring out more of the natural sweetness
- Blackstrap Molasses: I feel like this ingredient makes these cookies taste more buttery
- Rolled Oats: Make sure to use rolled not instant or quick oats
- Coconut: Use shredded coconut
- Pecans: Either chop your self into pieces or buy them pre-chopped
How to make cowboy cookies
- Prepare your flax egg by combing ground flax and water, then allow to gel up for about 5 minutes.
- Mix together your dry ingredients evenly then combine wet ingredients with the dry.
- Once a dough starts to form, start adding your cookie dough mix-ins. This includes the coconut, pecans, and chocolate chips.
- Let it sit for a minute to thicken and then with slightly damp hands start rolling out some cookie dough balls onto a lined baking sheet.
- Flatten the dough balls into a cookie shape and then place in the oven to bake for 10 minutes.
- Remove from oven and allow to cool undisturbed for an additional 5-10 minutes. Then enjoy!
Tips for making these cookies
- For best results, opt for the flour suggestions mentioned above. As a reminder, this has been tested with all-purpose flour, spelt flour and gluten free all purpose flour. Other flours may yield different results or dry out your final product. If you try with a different flour, definitely leave a comment so I can update these notes.
- These cookies can be frozen. Make sure cookies are completely cooled and place baking tray in freezer for 10 minutes to harden the chocolate. Once hardened, place individual cookies in a sealable Tupperware container and place back in the freezer. Just allow cookies to thaw out before eating. Highly recommend popping them in the microwave for 10-15 seconds to make the chocolate gooey and melty.
More Cookie Recipes
- Almond Butter Sugar Cookies
- Vegan Thumbprint Cookies with Strawberry Jam
- Chocolate Chip Quinoa Cookies
- Mexican Hot Chocolate Cookies
- Classic Chocolate Chip Cookies
These cowboy cookies are Santa approved. Soft and melty on the inside and loaded with chocolate chips, oats, coconut and pecans.
- 1 tbsp ground flaxseed
- 2 tbsp water
- 3/4 cup spelt flour
- 3/4 cup rolled oats
- 1/4 cup coconut sugar
- 1 tsp cinnamon
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/3 cup salted natural peanut butter
- 1 1/2 tsp vanilla extract
- 1 tsp blackstrap molasses
- 1/3 cup maple syrup
- 1/4 cup unsweetened shredded coconut
- 1/4 cup pecan pieces
- 1/3 cup vegan chocolate chips
- Preheat oven to 350F and then in a small bowl, combine flaxseed and water and allow to gel for about 5 minutes.
- In a large mixing bowl, combine flour, oats, cinnamon, sugar, salt, baking soda, and baking powder and mix evenly.
- Push the flour in the center of the bowl outward to create a well in middle, then add in your peanut butter, flax egg, vanilla, molasses, and maple syrup.
- With a spoon or spatula, fold ingredients in together to form a slightly sticky dough.
- Pour in coconut, pecans and chocolate chips and again with your spoon, fold it into the dough.
- Allow your dough to sit for 5-10 minutes to firm up and then scoop out about 2 tbsp of dough into slightly wet hands and roll into a ball.
- Place dough balls on your baking sheet and with your hand, lightly press down on the cookie dough to flatten into a cookie shape. These cookies don’t spread, so this is a very important step!
- Once all cookies are flattened, top with extra chocolate chips or pieces along with extra pecans if desired and then place the baking tray in the oven and bake for 10 minutes.
- Remove from oven and allow to cool, especially if you added extra chocolate on top. Once cooled, enjoy!
Keywords: chocolate chip cookies, cowboy cookies, holidays
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