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Keto Cowboy Cookies

Keto Cowboy Cookies Recipe

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Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Servings: 18 cookies
Calories: 172
Ingredients Method Notes

Ingredients
  

  • 2 cups super-fine almond flour
  • 1/4 cup coconut flour
  • 1/2 cup unsalted butter, softened
  • 1/3 cup granulated keto sweetener
  • 1/4 cup brown sugar keto sweetener
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/4 tsp fine sea salt
  • 1/2 cup sugar-free chocolate chips
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup chopped pecans

Method
 

  1. Cream the 1/2 cup butter, 1/3 cup granulated sweetener, and 1/4 cup brown sweetener with a hand mixer for 2 minutes until light.
  2. Beat in the egg and 1 tsp vanilla until smooth and glossy, about 30 seconds.
  3. Mix in the 2 cups almond flour, 1/4 cup coconut flour, 1/2 tsp baking soda, and 1/4 tsp salt on low speed until a thick dough forms.
  4. Fold in the 1/2 cup chocolate chips, 1/2 cup shredded coconut, and 1/2 cup pecans. Cover and chill the dough 10 minutes.
  5. Preheat oven to 350°F (175°C). Scoop 18 mounds onto a parchment-lined sheet, bake 12 to 14 minutes until edges are golden, then cool on the pan 5 minutes and transfer to a rack.

Notes

If you only have one baking sheet, bake the cookies in two batches, keeping the remaining dough in the fridge between rounds. The cookies firm up significantly as they cool, so resist the urge to bake them until they feel completely set in the oven. The center should still look a touch soft when you pull the pan out.