KETO COWBOY COOKIES. An all-the-textures, loaded with goodies, all but the kitchen sink sort of cookie to make you swoon! Magnificently addicting, easy to make, grain-free, and sugar-free, these lumps of gooey deliciousness.

Have you heard of Cowboy Cookies?

It wasn’t until a couple of weeks ago that I discovered them as I’m a self-proclaimed under-the-rock dweller.

My guess is you’ve probably eaten them without even realizing it, if you haven’t heard of Cowboy Cookies. That was the case for me!

What are Cowboy Cookies?:

Shredded coconut + oats + pecans + Chocolate Chip Cookies = cowboy cookies.

Ingredients

10 Tbsp unsalted butter, softened, not melted
½ cup sugar-free brown sugar, packed
2 large eggs
1.5 teaspoons pure vanilla extract
1 1/3 cups finely ground almond flour, packed
1/3 cup oat fiber*
2/3 cup pecans, chopped
⅔ cup unsweetened shredded coconut
1 cup sugar-free chocolate chips
1/2 tsp ground cinnamon
1 teaspoon baking powder
1/4 teaspoon sea salt

Instructions

Preheat the oven to 350 degrees F and with parchment paper, line a baking sheet.
To a stand mixer (or mixing bowl if using an electric hand mixer), add the butter and sugar-free brown sugar and until it gets combined and fluffy, beat on medium-high speed.
To scrape the sides of the mixing bowl, use a rubber spatula, then add the vanilla extract and the eggs. Beat until it gets combined and creamy. Again, with a rubber spatula, scrape the sides of the mixer.
In a bowl, stir together the remaining (dry) ingredients and pour it into the mixer. Until the dough is very well combined, thick, and sticky, beat on medium-high.
Onto the parchment-lined baking sheet, scoop the cookie dough, and bake for EIGHT to THIRTEEN minutes, depending on the size of your cookies – for larger cookies, bake for 11 to 13, and for regular sized cookies, go with 8 to 11.
From the oven, take out cookies.
For TEN minutes, allow them to cool before serving.

Notes

*If you don’t mind adding some carb to the cookies, you can replace the oat fiber with 1/2 cup to 2/3 cup of quick oats. If you don’t mind losing the oat flavor, you can also replace it with 1/2 cup of additional almond flour.