Keto Cowboy Cookies

Photo from All Day I
Dream About Food

Just about every recipe I make from All Day I Dream About Food is fantastic. Sometimes it's not the recipe, but me (insert egg recipes here). Her "sweet" recipes have all hit it out of the park for me. She focuses on low carb/keto recipes, which helps when you want something sweet, but need to watch your sugars. 

I started a new medication (Osempic) and one RARE side effect is an increase sweet tooth. Guess who got that rare side effect (**raises hand**)? So I've been struggling with not eating chocolate like it's got no sugar in it. I started the search for alternatives and the "sugar free" candies are ok, but not great. 

I saw this recipe a couple months ago and thought I'd give it a try. Finally yesterday, my sweet tooth demanded I make there. And boy am I glad I did. 

Almond flour is not my favorite. It usually has a too gritty texture that I don't enjoy. Almond Flour in a cookie seems to be different and edible. 

These are amazing! I had all the ingredients and so I made myself some cookies. Sherrie was over last night (she's gluten free) and said these were pretty good for low carb and gluten free.

One small secret...I didn't have sugar free chocolate chip cookies. So I used mini semisweet chips, and fewer than the recipe called for. So there is some sugar in this recipe, but not as much as you'd have if you made real chocolate chip cookies. 

You'll notice the recipe calls for gelatin to make the cookies more "chewy". I like a crunchy cookie, but I decided to see what the gelatin would do. And I gotta say, the cookies turned out crispy on the outside, and chewy on the inside. 

Keto Cowboy Cookies

Recipe from All Day I Dream About Food

Makes 24

• ¾ cup butter softened
• 1 ¼ cup brown sugar substitute
• 2 large eggs room temperature
• 1 ½ teaspoons vanilla extract
• 2 cups blanched almond flour
• 2 tablespoons grass-fed gelatin optional, adds chewiness
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsweetened flaked coconut
• 1 cup chopped pecans
• 1 cup dark chocolate chips, sugar-free

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.

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.