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!
- 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
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.