Cowboy Cookies

Cowboy Cookies

I’m not gonna lie.  I had one of these Cowboy Cookies at a local health food restaurant and immediately fell in love with them. A little denser than a regular chocolate chip cookie but still gooey on the inside with just a little crisp on the edges.  And I love the different flavors from the oats, chocolate, coconut, and pecans. Definitely not your average cookie!

INGREDIENTS:
  • 1 large egg
  • ⅓ cup brown sugar
  • 1/2 cup coconut oil, melted
  • 3/4 cup brown rice flour
  • 3/4 cup rolled oats, gluten free
  • 1/3 cup pecans, chopped
  • 1/3 cup unsweetened, shredded coconut
  • 1/3 cup dark chocolate chips
  • 1/2 tsp gluten free baking soda
  • 1/2 tsp gluten free baking powder
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/4 tsp Himalayan salt
Cowboy Cookies
DIRECTIONS:

Preheat your oven to 350F.

In a large mixing bowl,  beat the egg, sugar, coconut oil until combined. Add the rest of the ingredients to the bowl and mix thoroughly with a spatula.

Scoop cookie batter onto a baking sheet lined with parchment paper, about 2 inches apart. Flatten slightly with the back of a spoon. Bake for 13-15 minutes. Cool cookies on the baking pan and transfer to a wire rack to cool completely. Store in an airtight container for up to 1 week.

 

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Lemon Blueberry Mug Cake

Lemon Blueberry Mug Cake

Lemon Blueberry Mug Cake
Recipe Type: Dessert
Author: Mel Cowen
Prep time:
Cook time:
Total time:
Serves: 1 mug cake
Ingredients
  • 3 Tbp GF all purpose baking flour
  • 1/4 tsp baking powder
  • 1 large egg
  • 2 Tbsp granulated sugar
  • 2 Tbsp vegetable or canola oil
  • 2 tsp finely grated lemon zest
  • 1 1/2 Tbsp freshly squeezed lemon juice
  • 1/4 cup blueberries
Instructions
  1. Combine the flour, sugar, baking powder in the mug.
  2. Add the egg, oil, zest, and lemon juice and beat with a fork until very well blended – make sure no flour has stuck to the bottom of the mug.
  3. Microwave for 1 1/2 minutes or until risen and center is set.
  4. Top with blueberries.

 

Cinnamon Roll Mug Cake

Cinnamon Roll Mug Cake

Cinnamon Roll Mug Cake
Recipe Type: Dessert
Author: Mel Cowen
Prep time:
Cook time:
Total time:
Serves: 1 mug cake
When you have a hankering for something baked and sweet but don’t want to completely blow your diet, this quick and easy mug cake will hit the spot!
Ingredients
  • ¼ cup all purpose gluten free baking flour mix
  • ¼ teaspoon baking powder
  • 2 Tbsp. unsweetened vanilla almond milk plus 1-2 tablespoons more, as needed
  • 1 Tbsp. maple syrup
  • ¼ tsp. vanilla extract
  • 1 tsp. coconut oil
  • 2 tsp brown sugar (or coconut sugar)
  • ¼ tsp. ground cinnamon
Instructions
  1. Spray a microwavable mug with cooking spray.
  2. Mix together the flour mix, baking powder, milk, maple syrup, vanilla and coconut oil right inside the mug.
  3. Add 1-2 tablespoons more milk, if needed for desired consistency. The batter should be thick, but not dry.
  4. In a small bowl, whisk together brown sugar and cinnamon and sprinkle over the top of the mixture in mug. Use the tip of a knife to swirl cinnamon mix into the top of the batter.
  5. Microwave on high for about 1 minute and 25 seconds. Take out of the microwave. Eat it straight out of the mug, or flip it out onto a plate to eat.
  6. Enjoy every last delicious morsel!
Notes
All of my recipes are gluten, dairy, and soy free. If you don’t need to follow these restrictions, you may easily substitute the items I listed for regular versions. In this recipe, use all purpose or whole wheat pastry flour instead of the GF baking mix; use regular milk instead of almond milk.