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These are the original Keto Cowboy Cookies. You can’t resist these big low carb cookies loaded with chocolate chips, coconut, and pecans!
Many of you will recognize these Keto Cowboy Cookies from my cookbook, The Ultimate Guide to Keto Baking. It’s easily one of the most popular recipes from the book and I am always getting emails and messages about how good they are.
So good, in fact, that a lot of sites have republished it without my permission. This is the price of doing business as a creator sometimes. But I’m a little tired of it, to be honest.
I decided to fight fire with fire and post the full recipe here. Because if it’s going to be out there on the internet for all to see, I want to get the credit!
And I am so glad I made them again. They are easily one of my favorite keto cookie recipes!
What are cowboy cookies?
Imagine, if you will, a mashup of oatmeal and chocolate chip cookies with some coconut and pecans thrown in for good measure. And also imagine that they are considerably larger than your average cookie. Now you have the famous cowboy cookies.
For a keto version, we have to change things up a little. So we skip the oatmeal, switch up the sweeteners, and use almond flour instead of wheat flour. But the resulting cookies are just as mouthwateringly delicious, just as chockfull of goodness, as the original.
And with the addition of a little gelatin, they also have the ideal crispy-chewy texture. The edges get thin and crisp, but the center becomes soft and chewy!
Reader Reviews
These Keto Cowboy Cookies are extremely popular in All Day I Dream About Low Carb, a Facebook group devoted to my readers and followers. Please feel free to join us over there! Here’s what some of the members say:
“I caved and made Cowboy Cookies last night. They are fabulous! My daughter who struggles with giving up carbs but has committed to doing it said “these are SHUT UP GOOD!” That’s high praise indeed.” — Crystal
“I kept seeing the Cowboy Cookies over and over and over and over (you get the point…haha) from the Ultimate Guide to Keto Baking Cookbook, so I finally broke down and bought the cookbook. Wow, now I see what all the fuss is about, they are incredible!!!! You’d never even know they are Keto!” — April
“I went to the trouble of buying Carolyn’s cookbook, and so far (after nearly two weeks) I have managed to make exactly ONE recipe out of it: the Cowboy Cookies. EVERY time I suggest something else, hubby says “No, I want some more of those COWBOY Cookies!” — Georgene
Ingredients you need
- Butter: Make sure it’s well softened so you can beat it until creamy.
- Sweetener: I prefer an erythritol based brown sugar replacement, to get that crispy-chewy texture. See the Expert Tips section for more sweetener options.
- Almond flour: Always use well ground, blanched almond flour.
- Gelatin: A little grassfed gelatin helps give the cookies a chewier consistency. It is entirely optional.
- Coconut: I like to use the big coconut flakes but you can use shredded if that’s all you have. Make sure it’s unsweetened.
- Pecans: They can be raw, but it’s also really nice if they are lightly toasted.
- Chocolate chips: Both Lily’s and ChocZero work well in this recipe.
- Pantry staples: Eggs, vanilla, baking powder, baking soda, and salt.
Step by step directions
- 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.
- Add the almond flour, baking powder, baking soda, and salt. Beat until just mixed together. Stir in the coconut, pecans, and chocolate chips.
- Form the dough into 2-inch balls and space at least 3 inches apart on baking sheets lined with silicone or parchment paper. Press the balls down with the heel of your hand to about ¾ inch thick. These cookies will spread so give them room!
- Bake at 325ºF for 15 to 20 minutes, until the edges are golden brown, switching the pans and rotating them halfway through. Let cool completely on the pans.
Expert tips
These keto cowboy cookies like to spread so make sure you give them plenty of room on the pans. If you prefer thicker cookies, try adding another ¼ cup of almond flour and don’t press them down too much.
I prefer silicone baking mats to parchment paper, as they protect the bottoms of your cookies better. They also cause the cookies to spread more slowly.
The gelatin is entirely optional, but it does give the cookies that perfect chewy but crisp texture. The edges get crisp on the pan while the centers stay chewier.
This makes a big batch of big cookies! But you can easily cut the whole recipe in half for twelve large cookies. You can also make the cookies smaller, if you prefer.
Sweetener Options
Only erythritol will give you a crispy cookie, which is why I used PureCane Brown in this recipe. Any amount of allulose or xylitol will keep the cookies from crisping up properly. You can use those if you don’t mind a softer texture.
If you don’t have access to a brown sugar replacement, regular granulated erythritol sweeteners will suffice.
More delicious recipes you will enjoy
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Keto Cowboy Cookies Recipe
These are the original Keto Cowboy Cookies. You can’t resist these big low carb cookies loaded with chocolate chips, coconut, and pecans!
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Servings: 24 cookies
Calories: 199kcal
Instructions
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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.
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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.
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Add the almond flour, baking powder, baking soda, and salt. Beat until just mixed together. Stir in the coconut, pecans, and the chocolate chips.
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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 ¾ inch thick. These cookies will spread so give them room!
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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.
Notes
Storage Information: Store the cookies in a covered container on the counter for up to 5 days, or in the fridge for up to 10 days. You can also freeze them for several months.
Nutrition Facts
Keto Cowboy Cookies Recipe
Amount Per Serving (1 cookie)
Calories 199
Calories from Fat 160
% Daily Value*
Fat 17.8g27%
Carbohydrates 6.7g2%
Fiber 4.4g18%
Protein 4.3g9%
* Percent Daily Values are based on a 2000 calorie diet.
