Keto Cowboy Cookies

By deiv3 on September 14, 2024

As you embark on your keto journey, discovering recipes that seamlessly align with the principles of the ketogenic diet becomes a culinary adventure. The Keto Cowboy Cookies presented here serve as a testament to the ingenuity and versatility of low-carb baking. Crafted with precision and care, this recipe redefines the boundaries of what's possible within the realm of sugar-free, grain-free delights.

The symphony of ingredients in these cookies is nothing short of a masterpiece. The finely ground almond flour provides a robust base, ensuring a dense yet satisfying texture. For those seeking to steer clear of oats, the option to substitute with additional almond flour maintains the essence of the cookie without compromising on flavor. Pecans introduce a delightful crunch, while unsweetened shredded coconut transports the taste buds to a tropical paradise. The inclusion of sugar-free chocolate chips, a hallmark of keto-friendly indulgence, elevates these cookies to a realm of decadence usually reserved for high-carb counterparts.

Navigating the recipe is an enjoyable journey in itself, especially with the beginner-friendly step-by-step guide. The ritual of combining softened butter and sugar-free brown sugar sets the stage for a velvety, luscious batter. The subsequent incorporation of eggs and vanilla extract adds layers of richness and complexity. As the dry ingredients are introduced – a meticulous blend of almond flour, oat fiber (or alternatives), pecans, coconut, chocolate chips, cinnamon, baking powder, and sea salt – the kitchen becomes an aromatic sanctuary of anticipation.

The scooping of the dough onto a parchment-lined baking sheet is a tactile reminder of the impending joy. A brief interlude in the preheated oven results in cookies that emerge with a golden-brown allure, each bite promising a sensorial journey through a tapestry of flavors. Cooling is mandated, yet the tantalizing aroma begs for an early indulgence.

What sets these Keto Cowboy Cookies apart is not just their carb-conscious nature but the mastery with which they capture the essence of traditional chocolate chip cookies. At 2g of carbohydrates per serving, this creation is a triumph, allowing you to savor the nostalgia of a classic treat without compromising your commitment to a ketogenic lifestyle. Whether you're a seasoned keto enthusiast or a newcomer to the low-carb realm, these cookies are an invitation to revel in the artistry of keto baking.

Keto Cowboy Cookies

A keto version of Laura Bush's Cowboy Cookies, these amazing chocolate chip cookies are loaded with goodies, are sugar-free and grain-free!

Prep Time15 minutes

Cook Time10 minutes

Total Time25 minutes

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 line a baking sheet with parchment paper.
Add the butter and sugar-free brown sugar to a stand mixer (or mixing bowl if using an electric hand mixer) and beat on medium-high speed until combined and fluffy.
Use a rubber spatula to scrape the sides of the mixing bowl, then add the eggs and the vanilla extract. Beat until combined and creamy. Again, scrape the sides of the mixer with a rubber spatula.
Stir together the remaining (dry) ingredients in a bowl and pour it into the mixer. Beat on medium-high until the dough is very well combined, thick, and sticky.
Scoop the cookie dough onto the parchment-lined baking sheet, and bake for 8 to 13 minutes, depending on the size of your cookies – for regular sized cookies, go with 8 to 11, and for larger cookies, bake for 11 to 13.
Remove the cookies from the oven and allow them to cool for 10 minutes before serving.

Notes

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