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
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.