Description
Ingredients
Units
- scant 1/2 cup melted coconut oil (or softened butter) *7 tablespoons is perfect!
- 3 tablespoons cane sugar
- 1/4 cup maple syrup, (or agave syrup, or brown sugar)
- 1 large egg (or sub a flax egg, see notes)
- 1 teaspoon of vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cardamom (optional)
- 1/4 teaspoon sea salt, plus a pinch more.
- 3/4 cup all-purpose flour or gluten-free flour blend (I like Arrow Mills Organic GF Blend)
- 1/2 teaspoon baking soda
- 1/2 cup flaked coconut
- 1/2 cup dark chocolate chips or chocolate chunks
- 1/2 cup chopped pecans
- 1/2 cup crystallized ginger
- 1/4 cup dried cherries or craisins (optional, add or more ginger if you prefer)
- 1–2 tablespoons chia seeds- optional
- 1 1/2 cups organic, gluten-free rolled oats, more or less
Instructions
- Preheat the oven to 350F and line a cookie sheet with parchment paper.
- Melt the coconut oil, and place in a large bowl (or stand mixer) and whisk with the sugar. Whisk in the maple syrup and egg until smooth. Add the vanilla, cinnamon, cardamom, and salt, whisking again.
- Sprinkle the bowl with the flour and baking soda, whisking well.
- Add the coconut flakes, chocolate chips, pecans, crystalized ginger, optional dried fruit, and chia seeds and fold together using a spatula or spoon.
- Lastly add the oats, just enough to make a very thick cookie dough. You may need a little less or more depending on how many additions you added.
- Drop mounded tablespoons of dough onto the baking sheet (roughly the size of a walnut). Alternatively, if your cookie dough is very thick like mine, use wet hands to roll them into two-tablespoon-sized balls and place on the parchment paper, 2 inches apart. Top each one with a chocolate chip, pecan or coconut flake.
- Bake on the middle rack for 11-13 minutes, until golden brown. Let rest for five minutes before moving to a wire cooling rack.
Notes
To make a flax egg: mix 1 tablespoon of ground flax or flax meal with 2 ½ tablespoons of water.
Before baking, I like to make sure each cookie has chocolate chip, pecan, and coconut flake on top—just for looks. Feel free to sprinkle with Maldon salt flakes if you like.
Cookies are very tender when you pull them out of the oven- they will firm up as they cool.
Cowgirl cookies can be stored in an airtight container on the counter for up to 5 days. Or refrigerate for up to 10 days, or freeze in a freezer for up to 3 months, a good option if watching your sugar intake.
Nutrition
- Serving Size: 1 cookie
- Calories: 171
- Sugar: 8.8 g
- Sodium: 70.6 mg
- Fat: 8.7 g
- Saturated Fat: 5.1 g
- Carbohydrates: 20.3 g
- Fiber: 2.1 g
- Protein: 2.2 g
- Cholesterol: 9 mg