Cowboy Cookies

In the world of desserts, cookies have always held a special place, but finding a recipe that takes health into account can be a real challenge. Enter diabetic cowboy cookies – a delectable and guilt-free treat that allows those with dietary restrictions to enjoy the classic cookie experience. These cookies are made with wholesome ingredients that substitute traditional sugars and flours, ensuring that everyone can partake in the joy of homemade baking without compromising their health. 

Originating from the rich traditions of the Wild West, cowboy cookies were designed to be hearty and fulfilling, perfect for those long days on the trail. They combine the primal satisfaction of chocolate chips and nuts with a modern twist that caters to people managing their blood sugar levels. This recipe not only captures the spirit of cowboy culture but also provides a delightful way to satisfy sweet cravings while being mindful of nutrition.

• ¾ cup (170.25 g) butter, softened
• 1 1/4 cup (250 g) brown sugar substitute
• 2 large eggs, room temperature
• 1 ½ teaspoons (1.5 teaspoons) vanilla extract
• 2 cups (220 g) blanched almond flour
• 2 tablespoons (2.03 tablespoons) grassfed gelatin, optional, adds chewiness
• 1 ½ teaspoons (1.5 teaspoons) baking powder
  1 teaspoon baking soda
• ½ teaspoon (0.5 teaspoon) salt
• 1 cup (85 g) unsweetened flaked coconut
• 1 cup (109 g) chopped pecans
• 1 cup (180 g) dark chocolate chips, sugar-free

Instructions:

1. Preheat the oven to 325ºF and line 2 cookie sheets with silicone mats or parchment paper. Set the oven racks to the second highest and second lowest positions in the oven.
2. In a large bowl, beat the butter with the sweetener until light and fluffy, about 2 minutes on medium high. Beat in the eggs and vanilla until well combined.
3. Add the almond flour, gelatin, baking powder, baking soda, and salt. Beat until just mixed together. Stir in the coconut, pecans, and the chocolate chips.
4. Form the dough into 2-inch balls and space at least 3 inches apart on the cookie sheets. Press the balls down with the heel of your hand to about 3/4 inch thick. These cookies will spread so give them room!
5. Bake 15 to 20 minutes, until the edges are golden brown, switching the pans and rotating them halfway through. Let cool completely on the pans.

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