Cowboy Cookies

Preheat oven to 325 degrees

  • 1-1/2 cups blanched almond flour (I use Bob Mills)
  • 1/2-cup coconut flour (I use Bob Mills)
  • 1 tsp. gluten-free baking soda (I use Clabber Girl)
  • 1 tsp. fine sea salt
  • 1-cup gluten-free old-fashioned rolled oats (I use Bob Mills)
  • 1 egg
  • 3/4-cup gluten-free honey (I use Burleson’s Organic Raw Honey)
  • 1/4-cup gluten-free peanut butter (I use Laura Scudder’s Nutty Natural Peanut Butter)
  • 1 tsp. pure vanilla extract (I use Frontier non-alcohol)
  • 1/2-cup coconut oil, melted (I use Crisco Pure Organic Coconut Oil)
  • 1-cup gluten-free dark chocolate chips (I use Enjoy Life Gluten-Free Allergy Friendly Dark Chocolate Chip Morsels)
  • 1/2-cup chopped and toasted pecans, or chopped and lightly toasted macadamia nuts
1/2-cup unsweetened coconut flakes (I use Let’s Do… Organic Unsweetened Coconut Flakes)


  1. In a large bowl whisk together almond flour, coconut flour, baking soda and sea salt.
  2. Add in rolled oats and stir together, until ingredients are mixed together thoroughly.
  3. In a medium bowl, combine the egg, honey, peanut butter and vanilla until combined and smooth. Add the melted coconut oil and work well with a whisk or wooden spoon, until ingredients are thoroughly combined.
  4. Add the dry ingredients to the wet ingredients, and stir until completely mixed.
  5. Stir in chocolate morsels, toasted pecans (or macadamia nuts) and coconut flakes, mixing all together, and stirring until thoroughly combined.
  6. Use a baking pan and cover with parchment paper.
  7. Using a tablespoon or small scoop forming dough into 1-1/2″ balls.
  8. Bake 10-12 minutes, or until lightly brown on edges of cookies.
  9. Allow cookies to cool for approximately 10-15 minutes before handling them.Note: Cookies can be kept in the freezer in a Ziploc freezer storage bag for up to 3-4 weeks.