There are many recipes that I often share in the office. This one doesn’t get shared in person though. To begin, I can be bribed with chocolate chip cookies. They are my absolute, favorite dessert ever. It probably stems from my childhood when dad would make chocolate chip cookies. Times change, and in the pursuit of better health, I went gluten free. There’s a lot I miss having gone GF; chocolate chip cookies were the hardest thing to not have!
Then I figure out this cowboy cookie recipe!!
These are wonderful, flavorful, and FILLING cookies. After 2 cookies, I’m happy & full!! And if you’re worried about calories (which there are), the added bonus I tend to find with these is the scale stays even, or even drops regularly with my normal diet and workout routine. If you’ve been debating gluten free, but have a few things holding you back, I challenge you to try this recipe and see if its worth the effort!!
Double-Coconut Cowboy Cookies
Set your oven to 350 F. Prep the wet ingredients and dry ingredients 1&2, as it all comes together fast.
- 1/2 cup butter (I recommend Kerry Gold Unsalted), softened
- 1/2-3/4 cup demerara sugar
- 2 tsp vanilla
- 6 eggs (this is how you get moist coconut cookies!!)
Cream the softened butter & the sugar together in a mixer. You can add the vanilla here too. Once creamed, add the eggs and work the eggs together in the mixer. You will find the need to work the sides of the bowl down, as this many eggs don’t work easily with the creamed butter. It will look very liquidy now. Don’t worry, it should.
Dry Ingredients – 1
- 1 cup coconut flour (we use Better Body Coconut flour)
- 1 tsp baking soda
- 1/2 tsp salt
Mix the dry ingredients together, and then pour them into the wet mix. Enjoy watching this turn into a cookie dough that looks like your typical chocolate chip cookie dough. You’ll need to scrape down the sides once as you go.
Dry Ingredients – 2 – all the goodies!!
- 1 cup – chocolate chips (Ghirardelli 60%/baking chips are my favorite)
- 1 cup oats
- 1 cup unsweetened coconut flakes
- 1 cup chopped walnuts (could use pecans or other nuts)
Pour “the goodies” into the mixing bowl and mix into the batter. It should look like a typical chocolate chip cookie dough.
The size of the cookies is completely up to you, but I have found a #20 disher works great to get about 22 cookies. Dish out your cookies on a cookie sheet, then go thru and roll them with your hands to create small balls/patties. This recipe doesn’t allow for cookies to spread out, allowing you to put them close to each other. But you must have the cookies rolled tight, as they won’t hold together well without this step.
Bake the cookies for 10-14 minutes. They should be slightly golden brown, but not necessary. Move to a wire rack and let them cool (or eat a couple shortly after).
If you use a cookie jar, let them sit overnight before putting them in. I use a cookie jar, and even after the overnight the cookies soften up in the jar. While I never have had the cookies go bad in the jar, keep an eye on them from doing so, as the increased moisture in the jar may allow mold. Of course, this also implies that you won’t eat 2 per meal, which I do every evening.
Again, I find 2-3 are enough for me. I get my sweet-tooth fix, but instead of going hog wild on cookies, I feel full & satiated. And in the morning, when I get on the scale, it often doesn’t go up!!