Healthy Cowboy Cookies
Craving a guilt-free treat that doesn’t skimp on flavor? These Healthy Cowboy Cookies are the perfect balance of wholesome and indulgent, packed with nutrient-rich ingredients like rolled oats, almond butter, whole wheat flour, and shredded coconut. Naturally sweetened with maple syrup and studded with dark chocolate chips, chopped pecans, and a touch of cinnamon, these cookies are irresistibly chewy and bursting with texture in every bite. With just 15 minutes of prep and a quick 12-minute bake, they’re an easy, satisfying snack made for busy days or after-school treats. Plus, they’re refined sugar-free and loaded with fiber and healthy fats, making them a nutritious spin on the classic cowboy cookie. Whether you enjoy them fresh out of the oven or freeze a batch for later, these cookies are sure to satisfy your sweet tooth while supporting your healthy lifestyle!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Rolled oats
- 1 cup Whole wheat flour
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoons Salt
- 0.75 cup Almond butter
- 0.5 cup Coconut oil (melted)
- 0.5 cup Maple syrup
- 1 teaspoon Pure vanilla extract
- 1 Large egg
- 0.75 cup Unsweetened shredded coconut
- 0.5 cup Dark chocolate chips
- 0.5 cup Chopped pecans
- 0.25 cup Raisins (optional)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, combine the rolled oats, whole wheat flour, baking powder, baking soda, ground cinnamon, and salt. Stir well to evenly distribute the dry ingredients.
In a separate bowl, whisk together the almond butter, melted coconut oil, maple syrup, vanilla extract, and the egg until smooth and creamy.
Pour the wet ingredients into the bowl of dry ingredients. Stir until just combined, being careful not to overmix.
Gently fold in the shredded coconut, dark chocolate chips, chopped pecans, and raisins (if using).
Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Lightly flatten each cookie with the back of a spoon or your fingertips to help them spread evenly during baking.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown but the centers are still slightly soft.
Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes. Then, transfer them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days, or freeze them for longer storage.
Nutrition Facts
Calories |
5318 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 356.1 g | 457% | |
| Saturated Fat | 174.1 g | 870% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 3466 mg | 151% | |
| Total Carbohydrate | 465.3 g | 169% | |
| Dietary Fiber | 77.5 g | 277% | |
| Total Sugars | 199.2 g | ||
| Protein | 110.8 g | 222% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 856 mg | 66% | |
| Iron | 32.6 mg | 181% | |
| Potassium | 4184 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
