KETO COWBOY COOKIES

Ingredients

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup erythritol or your favorite keto sweetener
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup unsweetened shredded coconut
• 1/2 cup chopped pecans or walnuts
• 1/2 cup sugar-free dark chocolate chips
• 1/4 cup sugar-free unsweetened peanut butter (optional)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, whisk together almond flour, coconut flour, baking soda, and salt.
3. Cream Butter and Sweetener: In a large mixing bowl, beat the softened butter and erythritol until light and fluffy. This usually takes about 2-3 minutes.
4. Add Wet Ingredients: Add the egg and vanilla extract to the butter mixture, beating until well combined. If using, add the peanut butter and mix until smooth.
5. Combine: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
6. Add Mix-ins: Fold in the shredded coconut, chopped nuts, and chocolate chips until evenly distributed.
7. Shape Cookies: Scoop the dough onto the prepared baking sheet using a spoon or cookie scoop. Flatten each cookie slightly with the back of a spoon or your fingers.
8. Bake: Bake for 10-12 minutes or until the edges are golden brown. The centers may still look slightly undercooked, but they will firm up as they cool.
9. Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Tips

• Storage: Store the cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
• Variations: You can add other keto-friendly ingredients like sugar-free white chocolate chips, seeds, or different nuts.