Anyone ever tried Cowboy Cookies? I love them! They have some of my favorite things in them; chocolate, coconut, & pecans! So I made some THM style! For those who have no idea what THM is I’ll give you a brief description. THM is short for Trim Healthy Mama (<— click the link (aff) to go to the site store). It is a book that teaches how to lose weight (Trim Up) and get healthy by eating good carbs with low fats and good fats with low carbs in a way that tricks the metabolism into getting rid of all the extra fat. This book has helped me so much! Not only to lose weight but also to FEEL great physically and get back my energy and for a mama of six, that is AMAZING!!
Now back to the cookies… I have to say these are now my favorite THM cookies (ok along with Sheri Grahams No Bakes: http://sherigraham.com/trim-healthy-mama-fudgy-no-bake-cookies-s).
Start with room temp No Salt Added butter (if you only have salted butter don’t add any additional salt). Cream together the flavorings, sweetener & the butter till fluffy. I used the THM Sweet Blend (click the link to purchase your THM SWEET BLEND aff link) that you can get from the Trim Healthy Mama store. You can use whatever sweetener you prefer but remember THM is twice as sweet as (say) Truvia. So you would use twice as much Truvia. If using Swerve I would use a cup.
Mix the rest of the ingredients together well.
***NOTE if you dough seems too wet try adding in about 1/3 to 1/2 cup more almond flour or 2 tbsp. of coconut flour!
ALSO, I made a great option for using the new THM Baking Blend!! Especially if you like more fluffy cookies to flatter cookies!
You can by your Baking Blend here: THM BAKING BLEND (aff link)
I found this unsweet shredded coconut at Wal-Mart really reasonably priced:
Preheat the over to 375 degrees and place about 1 tablespoons of cookie dough onto a cookie sheet. Bake for 9 minutes. Now these will need to cool for 5 to 10 minutes and the longer they cool the firmer they get. They have more of a chewy texture than crunchy.
Now, let me tell you a little secret… I left out the eggs the first time. Yeah, it turned into one big crumbly mess…
BUT oh my goodness… it was one YUMMY MESS! I saved it in a container to put on smoothies, or cheesecake or ice cream. And I even ate some with a little almond milk, like cereal! SO GOOD!
Anyway, I know this question will come up. I did add in 1/2 cup of oatmeal ground into flour. Wait that has carbs in it, right? Yes! It does have carbs in it but since these recipe makes about 30 cookies that is 2 CARBS PER COOKIE! I would say 3 cookies are a good snack size keeping you in your correct S mode but just be aware of your carb count if you eat these as an after dinner dessert.
** I updated the carb count because I had forgotten the carbs in the chocolate chips. You could still have 4 cookies for an S snack but I would keep to 3 for dinner.
***Notes: I have had this recipe work differently for some people and work perfectly for others so I am going to try and revise it to get it perfect for everyone.
Cowboy Cookies (sugar free, low carb, THM S)
- Cook Time: 9
- Total Time: 9 minutes
- Yield: 35 1x
Description
THM S cookies that are sugar free & low carb! Full of nutty, coconut, chocolate flavors.
Ingredients
- 1 cup of almond flour
- 1 cup of shredded unsweetened coconut flakes
- 1/2 cup of old fashioned oatmeal ground into flour
- 1 cup of unsalted room temperature butter (two sticks… if using salted butter do not add additional salt)
- 3 eggs
- 1/2 cup plus 2 tbsp. of THM Gentle Sweet or 1/4 cup of THM Sweet Blend (if using Truvia use 1/2 a cup, if using Swerve use 1 cup)
- 1 tsp vanilla
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp maple flavor
- 1 cup of pecans chopped
- 1 cup of sugar free chocolate chips (if you don’t have those use 1 bar of 85% dark chocolate chopped into chunks or you can also use Lily’s Stevia Sweetened chocolate chips)
- ***NOTE: Here are a couple options for a more fluffy cookie, less butter cookie.
- Option 1.
- 1.5 cups of THM Baking Blend (instead of almond flour)
- 1/4 cup of Oat flour instead of 1/2
- (keep butter and all other ingredients the same but allow to cool 5-10 minutes to harden more)
- Option 2.
- 1.5 cups of almond flour instead of a cup.
- 1/3 cup of oatmeal flour instead of 1/2 cup
- 1 stick of butter instead of 2 sticks of butter.
- Option 3. for a peanut buttery cookie add 1/2 cup of sugar free peanut butter to the batter
- Follow the directions.
Instructions
- Preheat over to 375 degrees.
- Mix butter, sweetener, & flavors together.
- Add in the eggs.
- Mix the rest of the ingredients together well.
- Scoop 1 tbsp. of dough onto the cookies sheet.
- Bake for 9 minutes till the edges are slightly golden brown.
- Allow to cool for 5 to 10 minutes.
- These cookies firm up the longer they sit.
- Enjoy!
Notes
- Please read NOTE in the ingredients section.
Sound yummy!! I don’t suppose you know how much that 1/2 c of oats turns into once ground? (I can purchase oat flour for less $ per pound than oats)
you can just do 1/2 a cup of ground too! 🙂
Do you know how much pure stevia I would use to make these…I’m not the greatest at converting!
Hmmm… I don’t just much straight stevia except for liquid. I would start with a donnk and then add a sprinkle at a time till you get the perfect taste.
Hi there! Just finished making these…I forgot the coconut flakes and it’s very warm and humid here. All of that to say my cookies flattened out totally! Hah! Does humidity and heat make a difference and what can I do to compensate? I will try again….WITH the coconut!
I think it probably would make a difference but I think leaving the coconut flakes out make the difference. 🙂 Hope it turns out better for you next time!! I forgot the eggs totally the first time but it was a good mistake… yummy topping!
Think I could use pat fiber instead of flour?
Yes, just add like 1/3 cup of oat fiber of even oatmeal!
Oat fiber is 1/3 cup for the listed oat flour?
yes!
Oops oat fiber
i don’t have maple flavoring…could i substitute almond or caramel flavoring?
Yes absolutely!!
Hi! These sound so good!! Could I use almond meal instead of almond flour?
Thanks!!
You absolutely can! I often replace almond flour for almond meal (it’s cheaper) and just use the same measuring amount. 🙂
Ooh, I’m looking at that bowl of “crumbly mess” and thinking that it would make a good crumb topping for an apple crisp type dessert. Hmmmm . . . thanks for sharing your “failure” that might be a success in another arena.
It was SOOOOOO yummy!!! My husband ate almost the whole “mess” lol!
What could I sub the coconut flakes for, and could I use Splenda instead?
Thank you.
Yes you can use splenda instead but use about a cup. Also, hmmm… you might want to just had two cups of almond flour instead of the 1 cup of almond flour & 1 cup of coconut flakes. 🙂
how many to a serving
about 4 is a serving size. 🙂
Ok. Not sure what happened here but my cookies just melted into one big flat buttery mess in the oven. I’m sure it will still taste good. But definitely not individual cookies going on. Let me see if I can post a pic.
I saw the photo on my facebook page… I am so sorry!! I am not sure if baking powder would have helped or not, I did correct it to say baking powder but I did use both soda and powder at different times of making them with the same results. The only other thought would be the weather… again, I am sorry! 🙁
Just wanted to make sure it is baking soda, not baking powder! Can’t wait to try these! They look amazing!!
Thank you for asking, I did correct it to baking powder but I have made these now three times and have used both baking soda and powder. I think baking powder is what we want! 🙂
I made these, the first batch was because all of the butter melted out during baking . I added a bit of coconut flour. And that kept the butter in! They were delicious, and the whole family loved them. Yum!
Ok, thank you for telling me!! I am going to try and working on revising my recipe to see what might be causing the trouble! Thanks for telling me!
I just made these and they became a melted mess of goo. So sad to waste my expensive ingredients:-( I think it that one cup is too much butter and that may be why it happened. I was so excited to take these on our family road trip this weekend. 🙁
I am so sorry… I am not sure what could be happening! I have made them three times and they have turned like cookies each time (except the 4th time when I forgot eggs). I am so sorry! I am wondering if the weather could have something to do with it! I will try to revise my recipe to see what is going on! Thank you for telling me!!
Have you figured out the butter thing? I just did the first batch on a regular cookie sheet and have butter all over the bottom of my stove. I still have the cookie dough in the bowl and wonder if I should add something?? The cookies look fine. I just have butter everywhere…
I did make a note for a less buttery option in the recipe! 😉 I haven’t actually changed the recipe because I like how they turn out but I think it would still work to use less butter (like 1 to 1.5 sticks of butter instead of two). 🙂
I used 1 1/2 sticks butter; 2 eggs;3/4 cup ground oat flour + 1/4 cup oat fiber. The rest the same. Turned like little mounds of joy. The butter did bake out a bit, but not much.
LOL! Little mounds of joy! 😉 Thank you for sharing! <3
I forgot the baking powder or baking soda and had cookies still shaped like the scoop I made them with but they were yummy!
Oh no!!! Well, I am glad they tasted good!!!! 🙂
When I calculate the carbs for 30 servings it comes to around 7.5. How do you calculate that we can have four in an S meal? Thanks so much for your help!!!!
Hmmm… I am getting about 55 carbs for the whole batch. Which is about 1.8 gram of carb per cookie. I still only recommend 3 or 4 cookies per serving. It’s a little more carbs than I first thought but I had left off the chocolate chips. I will update my blog to reflect this!! Thank you so much for getting me to recheck!! Here is my break down. 1 cup of oatmeal ground: 23 carbs, 1 cup of almond flour 12, 1 cup of pecans 4, and chocolate chips 16. Divided by 30 cookies is around 1.8 carbs.
What about the carbs in the coconut?
I believe it’s 3 carbs per cup.
I am making these now and the butter is running out of every cookie. Thankful I used parchment paper so I hope I can scrape up the butter once it is cool and use it in other baking. They are still in the oven for another minute but if they taste as good cooked as they did raw then the recipe will be a winner. I think I will do what someone said before and put a bit of coconut flour in next time to keep the butter in.
My butter did run out too… sigh… I think I will have to re-adjust this recipe. Adding the coconut flour is a great idea!! I have made them four times and love them but I think the recipe might need a little tweaking to perfect them! 🙂 Thank you!!
Aha! I was just coming here with the same issue and had thought about the coconut flour. Think I will let me dough soften and work some coconut flour in by hand and see what happens. Glad to know it’s not just me!
Yes, I will need to tweak this recipe just a bit! 🙂
I find that scooping them onto the tray first then refrigerating fo 10-15 minutes helps the butter not run out 🙂
Wow, I did not get 35 cookies out of this batch and I even made them small.
Hmmm… I am still working on a tweak for this… :-/
read all the comments. I this the revised recipe?
It has been revised once but I am still working on an other revision. 🙂
I’m not a fan of coconut (it’s a texture thing for me!) but don’t mind using coconut flour. Do you think I could sub the coconut flakes for coconut flour & if so, do you think it would still be 1 cup? We are “fresh-baked-cookie” fanatics in this house and finding a good THM replacement has been difficult! Hoping this is a winner!
I don’t think I would use cup for cup… try 1/3 to 1/2 a cup of the coconut flour! That should work!!
Hi! I absolutely LOVE these cookies and crave them if I haven’t had them in a while. Thank you for coming up with such a fantastic recipe! I’ve started to use Pyure sweetener…do you know how much I would use in this recipe?
I’d use about 1/3 cup of Pyure.
I used 3/4 cup lol. They are sweet
These. Were. Awesome.
YAY!!! 🙂
baked them, love them. Wondering if it’s normal that while baking the pan have so much melted butter swimming around? could less butter be used? once the cookies were removed from the pan they dried just fine just seems like alot of butter to be melting out of the cookie.
I am working on tweaking this recipe to see if I can use less butter!! I will post the update as soon as I do!! Thank you so much!!
Shoot. Just put first batch in before reading comments. Just checked on them and they are a pool of butter too. :(. Darn. Luckily I only made a half batch. They batter was super yummy though so hoping your tweaks will work. Would love to have firm cookies that taste like the batter!
I will work on the tweak tonight if I can or definitely tomorrow!!! They did firm up for me the longer they sat!!
We can’t do nuts here, are the pecans super important? Would I need to replace them with anything or can I just leave them out? 🙂 Thank you, thank you, thank you for all your recipes! They are fabulous!!!
I would use another nut if you can… like maybe sliced almonds? You can try it without the nuts but I have not done so! 🙂
Perfect! These are a hit at my house. I took them hiking and they seem the perfect snack full of such goodness. I used the 1/3 cup oat fiber in mine. Also I made the dough the night before and baked them from the fridge in the morning.
I also take your coconut blueberry muffins on backpacking trips. They are perfect to freeze and have on hand for times like those. Thanks for sharing all your recipes!
Yay! I am so glad! Thank you for sharing! 🙂
FINALLY! A baked treat that is on plan AND has a good texture and tastes yummy! Based on comments, I did add an extra 1/3 c. Oat Fiber to the recipe. Next time, I’ll try it with an extra 1/8 c. Oat Fiber. I have thrown away about 5 previous batches of cookie recipes that were just wrong. I used THM Sweet Blend for my sweetener.
Yielded 52 cookies with my small pampered chef cookie scoop.
Thank you for sharing your tweaks!! I so appreciate it! 🙂
Hi! This is my favorite cookie recipe! I always use option 2 and chill my dough for a little bit before baking. Just wondering if you have ever froze the dough? I’m wanting to bake half of the cookies now and then the other half later this week. Happy early Thanksgiving!
I believe I have! Works great!
I made these today with 2 tweaks on the recipe. I cut the butter back to one stick, and used 3/4 cup almond flour, and 1/4 cup coconut flour for the 1 cup almond flour. They are so delicious! Thank you for this wonderful recipe.
Thank you for sharing your tweaks!! 🙂
I made these using Pyure (from Walmart) sweetener and 85% chocolate. The first 24 out of the oven were so not sweet….I then added more sweetener….a bit better LOL. More sweetener and cinnamon. Better. More maple and more cinnamon. This was an adventure in baking. My butter also ran out a bit. I love the basic recipe, I just had to tweek it a bit. I think maybe about a cup of sweetener…I don’t want them bitter. In the best cookie I added more sweetener, cinnamon, and extra maple. I will definitely be trying this again.
Yay, thank you for telling me your tweaks!!! 🙂
Just wondering if you could use regular flour instead of almond? And if so, is it still one cup? Wanting to make these for my boys but they can’t have the almond flour. They can have coconut flour. Not sure if that can be used. Tia
No, if you use regular flour you want to do 2 cups. Also, using regular flour will make it not on the Trim Healthy Mama plan, if you follow that! You can use coconut flour but I would use WAY less. I would say probably a 1/2 a cup or maybe a little more should work.
I made a half batch of these tonight and they turned out great! Mine came out fine and look like your pictures. Thanks for sharing!
YAY! Thank you for telling me!
I made these cookies tonight and I only used a 1/2 cup butter (1 stick) in the recipe and the cookies held up really nice, no flattening at all! No other changes other than I used 1 cup of Splenda for the sweetener. I’ll probably try Xylitol next time. Very nice texture and delicious! Thank you for the recipe!
Thank you for the tips!! 🙂
Tried these for the first time today, with no modifications, and they turned out perfectly! Thanks for the recipe.
YAY, thank you for telling me! 🙂
I made these cookies today. The flavor is amazing! I find I like the sweeter taste when I mix a few different kinds, so I did 1/2c xylitol, 2 Tbs truvia and 1 Tbs sweet blend. My batch flattened out, unfortunately… I have a non THM cookie recipe that says to chill the dough for 1hr before baking. I think I might try that next time to see if it will stop them from being so flat. Thanks for the great recipe!
not sweeter taste, the SWEETENER taste 🙂
OH cool thank you for the tip!! 🙂
Ok, made the cookies for the second time! This time, I reduced the butter by 1/4 cup, and then also refrigerated the dough for a few hours (while I was out for dinner). They stayed in perfect cookie form, and were as delicious as ever. This will be a definite repeat recipe – again and again and again….. 🙂
I loved these cookies! They flattened out a bit, but they were still delicious. I think i’ll add the extra almond flour and oat flour next time!
These looked amazing and tasted even better! And both of my kids, as well as hubbie, love them! (which is amazing. usually anything that I make with Stevia, my son refuses to eat, but he devoured these) 🙂 Thanks for another amazing recipe!
I’m so gonna have to try these thanks for sharing! <3
These are my go to cookies. I make some every month! Thanks for the awesome recipe!
These are PERFECTION. And easy to make. Next time I’ll make a double batch and freeze some!
I’m new to THM, and excited to try out these cookies! I’m hoping to win the give away 🙂
I can’t wait to try these. They look so good.
Can’t wait to try these!
These look so good! I can’t wait to try them.
These are one my family’s favorite cookies, so I am so glad to see that you have THM’d them! Thank-You a whole Big lot!
Thank you for sharing this recipe!!! I am LOVING your website!! Can’t wait to try this one out and so many more:)
These cookies are amazing!!! It’s like a macaroon, but on a whole other level of yumminess!!! Thanks for sharing your recipe with the THM community. 🙂 (I might have had these for a few breakfasts this last week…with my eggs of course!)
These are one of my favorites!! Mine flattened as well, however, my friend made these and hers did not. We decided it may be the brand of flour. That was our only difference. A great cookie for sure!
These look amazing! I can’t wait to try! Thanks
This recipe is on my to do list… cannot wait to get sugar free choc chips!
My whole family loves these, even my picky teenage son who asks, “is it THM?” If the answer is yes, he usually won’t touch it! Thank you for another great recipe!
These look great!
Kid tested and approved!
I can’t wait to try these!!
YUM YUM YUMMY!
Yummy cookies. Great travel snack. I throw a few in the cooler on baseball weekends. Less temptation to buy something else and the kids are satisfied.
Thank you for sharing all these tasty recipes!
I really liked these. They were super buttery so I’m looking forward to trying the adjusted recipe. Thanks for sharing!
I can’t wait to try these!
Looks really good! Can’t wait to make these.
These cookies are so yumm. Added a little extra almond and oat flour but it made 60 delicious cookies that everyone liked!
These look delicious! I’m so grateful for THM recipes for cookies with butter! Can’t wait to try it out. Thank you!
I cannot wait to try these! Cookies are the one thing I miss with THM. Haven’t fond one yet that satisfies my cravings.
These look yummy! Can’t wait to try them!
I’ve been told these are a must bake! This weekend!!!
What brand of almond do you use? Do you measure you’re oat four before or after grinding?
I usually use just Trader Joe’s Almond meal as flour… and I think I grinded mine first than measured! 🙂
Oh, I did qmake them… they taste great, esp frozen. Mine did flatten but I was wondering if it was because I measured my oat flour after grinding (I grind all my flour and just do oats when I do everything else… but they do take up more volume when ground…I may need a little more). I used 1 cup of xylitol and they taste perfectly sweet. Thanks for a tasty recipe that I will make again for sure!
May I suggest a couple of things for your recipe, for those who had melting butter and flat cookies? One is to make sure to mix all dry ingredients together before adding them to the wet ingredients. The second would be to make sure the dough is well chilled before baking (and for those, like me, who only have one baking sheet, make sure your second batch of chilled dough is placed on a cool cookie sheet). ☺
Absolutely! Thank you!! 🙂
These look so good. I can’t wait to try them! Do we assume no net carbs for the coconut flakes? It looks like there are 4g carbs per 2 TBSP, and 4g dietary fiber, so is that 0 net carbs? I hope! 😉
Exactly! 🙂
How much oat flour is made with a half cup of oatmeal?
Should make close to that amount… if not I’d say get as close as you can.
I know this is a long shot, but I really want to try this recipe with the FP baking blend from Rae’s Place. Any thoughts?
Hmm… I’d try it by doing 1/2 a batch! What a great idea!!
You mentioned something in your notes about using Baking Blend rather than almond flour. How much Baking Blend would you use? Thanks. I LOVE your recipes!
It you look in the recipe card on my post the next option is using baking blend!! My husband loves the cookies with the baking blend best!
Oh, sorry about that Sarah. I looked in the recipe card but just quickly scanned it (after reading in your comments above the recipe card that you had also tried it with Baking Blend) and for option one I just saw the almond flour mention and not the “in place of almond flour”. So sorry about that. Looking forward to trying these!
Oh no problem at all! 🙂
I think I did something wrong. They are so powdery. I put in the eggs and butter. Everyone mentioned a gooey mess, mine are opposite! What a bummer. It was my first attempt at S cookies
Hmm… I have absolutely no idea what went wrong… did you maybe use all coconut flour?
Made these cookies tonight. They are so good. Thank you so much for this recipe. Will make again!
YAY!!!!
I just made these and they are DELISH! I’m wondering what’s the best way to store them? Thanks!
YAY!!! 🙂
I might like these a little too much! They turned out perfectly with the THM Baking Blend. They seem awfully high in calories, and I have to watch those as well as fuels because my weight loss is nearly nonexistent on this plan. Keeping my serving size to 2 cookies. Thanks!
YAY, haha! 🙂
I made these cookies a few months ago and was super disappointed because they completely flattened and were sitting in a pool of butter when I took them out of the oven and they didn’t taste good because of it. At the time I thought maybe my butter was too soft at the start.
I made these again today and before baking I put the batter in the fridge for 10-15 min and then scooped it out. I only made one tray to start (returning the rest of the batter to the fridge) and they still flattened a lot but not quite as bad and not nearly as much butter came out and as they cooled they seemed to reabsorb some butter. For my second tray I added a small amount of coconut flour and they kept their cookie shape and held the butter in. They haven’t completely cooled yet but both batches taste good.
This is great! Thank you for sharing!! 🙂
Mine did the same thing today !!! When i saw what was happening, I went to plan B, scraped all the cookies back a bowl mixed, added more almond meal, stirred, then pressed batter into an 8 by 8 square pan and baked in oven. LOL !! I decided to call it “chocolate granola crunch.” Definitely will try again using your tips.
Haha! 😉
Could these possible be made without oats? We can have gf flour…thank you!
You don’t have to use the oats at all.. just replace with the same amount gf flour! 🙂
I made these today and they were perfect. I wanted to make them for my sister-in-law that is allergic to wheat. I used the option with oat flour. Also I added 1 tsp. of gluccie and 1 Tbsp. of coconut flour. I think that helped the butter “bind” and I didn’t get any separation.
Yay!!! 🙂 Thank you for sharing!
I made these last night and they are wonderful! They are my favorite THM sweet so far!! Do you know how many calories are in one cookie?
YAY!!!! 🙂 Hmmmm… I am not sure about the calorie count… I don’t pay too much attention to that. I will see if I can find a plug in for that.
Just want to say thanks for all of the wonderful encouragement and recipes you share!
These are the best cookies I have ever made on thm. My dd was like eeewwwww I don’t want coconut in our cookies. Now I have to stop her from devouring them, and me too, they taste like the 5 layer bars I used to eat a lot. Totally satisfies cravings, God bless and thanks for this
YAY!!! 🙂
I made these with coconut flour and they were dry. How do I change this. Can’t have almond flour.
Yeah, if you used equal amounts of coconut flour it will be dry. I would cut back the coconut flour and add an extra egg. Or add an 8 oz block of cream cheese.
I am just wondering….. If the oat flour is substituted with oat fiber…. Does that take the carb count down? Thank you! And thank you for all you do for us THMers!
Yes it does bring the carb count down. 🙂
Would it be 1 for1?
Yum! Just made these. WOW! I used the THM baking blend and super sweet. They turned out just like “normal” cookies. Thank you so much – craving gone!
Yay!!!!
I too had the buttery goo cookies the first try. Mother still tasted delicious, but I didn’t want the mess. I came up with this:
Same recipe, but I used 1/2 c butter. 1/4 c oat flower and 1/4 c coconut flour with the 1 c almond flour. I beat the butter, eggs, flavours and I used 1/2 the sweetener for a long time.
I formed the dough into little logs and chilled them for 15 minutes. Then is simply cut them into rounds and baked them.
They were brilliant! No buttery mess, taste amazing and look exactly like what a cookie looks like. If you find your batter too dry, just add a bit of water to fix it.
And when I said “mother”… ..I meant “they”
I love these! But gonna try making some tweaks to make it less heavy in fat. 🙂 If I use the baking blend option, how much oat fiber should I sub for the ground oatmeal? Thank you for all your AWESOME recipes, Sarah! 🙂
I would go for 1/4-1/3 cup of oat fiber!!
I used one of the previous comment/suggestions and it worked!!!
See below for comment….
“I too had the buttery goo cookies the first try. Mother still tasted delicious, but I didn’t want the mess. I came up with this:
Same recipe, but I used 1/2 c butter. 1/4 c oat flour and 1/4 c coconut flour with the 1 c almond flour. I beat the butter, eggs, flavours and I used 1/2 the sweetener for a long time.
I formed the dough into little logs and chilled them for 15 minutes. Then is simply cut them into rounds and baked them.
They were brilliant! No buttery mess, taste amazing and look exactly like what a cookie looks like. If you find your batter too dry, just add a bit of water to fix it.”
Thank you so much for the tips!! 🙂
I have made these twice and while they taste wonderful we thought they were on the dry side. what can i do to make them more moist?
For sure add more butter… that usually helps or even a little bit of cream?! 🙂
I just made these cookies following the option for using the baking blend. My cookies came out dry and crumbly. I’m guessing there was too much baking blend. I love how they taste so I will make them again when these are all eaten – but using 1C of baking blend. Anyone else have this problem?
I’d say yes, to using less baking blend. I make these mostly with both almond flour and baking blend.
Why have I put this recipe off for so long? They are one word…YUM!!! I made them exactly as the recipe states and did not go with any options. Thank you for creating this gem of a cookie. Hubby approved and I will be making them often.
I’m so happy to hear this!! 🙂
This are amazing!!! I have a solution also for those who are saying their cookies came out flat and too much melted butter. My first batch came out that way and I added 1/4 cup coconut flour and refrigerated the dough for about 30 min. Then I rolled little balls of dough in my hand and slightly flattened them on the cookie sheet. Perfection!! It’s a fluffier cookie than shown in the pics but it’s soo delish!!!!!!
Awesomeness!!!
I made a batch today and they look just like the ones here and turned out great, except that they crumble when I transfer them to some dish or container. How can I get them to stay together like a regular cookie?
I have to let mine sit for several minutes. They seem to get harder as they sit but you can also pop in the fridge for a little bit to help with that.
I made these last night using Fluffy Option #1–and they are amazing! YUM! I think using the Baking Blend allowed these to taste more like “real” cookies. My hubby even likes them! One thing I did do differently was to use Aldi 85% dark chocolate, chopped, rather than the stevia-sweetened/sugar-free chocolate chips. I can’t find them around here, so I guess I will just have to make some. Anyway, to balance the touch of bitterness from the chocolate I threw in about 1 1/2 t of xylitol. I thought using this rather than adding more of the other would round out the sweet flavor. It worked! The cookies were fluffy, and came out rounder/taller than those pictured above. LOVE this recipe! THANKS, Mrs. Criddle!
YAY!!! Thank you for the tweaks!!
I used 3/4 cup of almond flour, 1/2 cup of shredded coconut, 1/2 cup of oat flour, 1/2 stick of butter, 1 cup of Lilly’s sugar free chocolate chips, 1 cup of chopped pecans, and 1/2 a cup plus 1/4 cup of pyure baking stevia….also added the baking powder, vanilla and eggs as specified in recipe….turned out great Might add more sweetener next time:)
Awesome!
I just made these after reading lots of comments and decided to go with Option #1. I’m not thrilled with the taste and consistency :(. They do look like cookies, but they are not sweet enough and I don’t taste the coconut or maple flavoring. I have decided, however, to not waste them. I’m going to make bread pudding using the cookies as the base and add more sweetener and maple syrup to the egg/cream mixture.
Thank you for your comment! These cookies can be so tricky especially with people having different sweet tastebuds! 😉 Bread pudding sounds awesome!
I am addicted to these cookies. For me the recipe works out to about 40 small cookies. I get them all to myself cause hubby doesn’t eat sweets Thanks so much!
AWESOME, haha!
WOW Sarah, these cookies are amazing!!!! They taste like “normal” cookies! These are the tweaks I did:
I used 1.5 cup of THM Baking Blend
1/4 oat flour
3/4 cup of butter
1 tablespoon of butter
I added some cinnamon powder
I used my ice cream scooper for the first batch, they didn’t spread at all.
For the second batch, I used my hands and make them into balls. Then I patted them a bit and they came out perfect!
Thank you for this recipe.
You rock!!
Yay thank you for sharing!!! 🙂
I made these tonight and they were delicious!!! I tweaked the original recipe using fluffy options 2 and 3 (I’m such a PB fanatic!) and left out the maple flavoring because I didn’t have any. Thank you for sharing this lovely recipe. I’ll have to copy to my favorites!!!
I’m so glad to hear this!! 🙂
I wanted to add that my batch yielded 46 cookies (using my Cookie scooper) and they were light and fluffy. No issues with crumbling.
I made option 2…fantastic! No problems at all!
Thank you for this recipe! It is my 2nd attempted THM dessert and turned out amazing! I followed option 2 for a fluffier cookie and let the batter firm in the refrigerator. The cookies are perfect and remind me of Magic Cookie Bars (of course minus the sugar and carbs- yay!).
Curious if these would turn out using coconut oil instead of butter? I’m currently dairy-free but am dying for a choco chip cookie!
I’m sure it would work just fine with coconut oil!
So, if I don’t have baking blend or THM sweeteners, what would the tweaks be? I have almond flour, coconut flour, and Truvia.
I have another recipe that uses almond flour… you can use that one and just add in the coconut shreds! It’s my Not-So-Oatmeal Cookies! 🙂 I’d use about 1/2 of Truvia!
I’ve made these 6 times and they were mounds the first 4 times, flat and melted the last 2 times and I “think” I might know what the mystery is. I believe it’s the chocolate. The first 4 times I was using chopped up ghiradeli midnight dark, the last 2 I used the dark chocolate from Aldi. I think there is more oil in the Aldi chocolate. Batter looks the same every time, but when I baked, it looked like oil leaking out of the bottom of the cookie.
So there’s my 2 cents on the melty cookie mystery 😉
mine baked up like muffins almost…buuuut the dough was so good I would completely forget I’m on a diet! I’m going to continue making this recipe just for the spoon lickin’ batter!!!
I’ve so many different ways these have come out… haha! It really could be just about anything! LOL!! They have turned out so many different ways for me but one thing does remain the same… the dough is AWESOME! LOL! Thank you!
How do you store these? Does freezing work?
I just keep them in the fridge in a container. I haven’t frozen them yet.
Mrs C,
I’m not sure what happened. I followed your original recipe, I’m not sure which of the options your picture is? My cookies are flatter than a pancake and butter running around the edges? Any thoughts?
Thank-you and thank-you always for your wonderful recipes. Karen
Gosh, I am not sure… I have made this recipe so many times and each time it comes out different. I had a lady comment that she thinks it might be the chocolate. I think that might be the case too. I have mine be too puffy up and then other times where it’s flatter. LOL… But now I usually just do option 1 or 3. That does help!
How did you become an affiliate for THM? I’ve emailed them and they say they don’t have an affiliate program. Any insight would be greatly appreciated. I strongly believe in their program and would love to affiliate with them.
Thanks
Diana
Hmmm I think I did hear that they are not accepting any more affiliates at this moment. I got in early on… I’m not 100% on that though.
Hi Sarah, do you have a single serving recipe for these cookies? I just can’t be trusted with that many cookies!
I don’t but GREAT idea!! I will try and work on that for sure!!!
Thank you! Thank you! Thank you!
I made these with 1 stick of butter, 1 heaping cup of almond flour, no maple flavor or nuts, 1/4 cup of cocoa powder (I ❤️ chocolate) and 1 scoop of protein powder. They were awesome!!! Thanks so much for this recipe!!!
AWESOME!!! Thanks for the tip!!
How much Pyure would you use in this recipe?
I would use about 1/4 cup to 3 tablespoons less.
I made these and my family LOVED them! I was like, hey! These are my cookies! You have your own. And they said they liked mine better. Well, I guess next time I’m gonna have to double the recipe.
my son made these last night and they turned out delicious, we followed the recipe as is. The butter did not melt out. Not sure if that is the tweeked recipe but we did not have a problem. Also we used the gentle sweet but I also added the Lakanto golden to them and it gave them that really yummy brown sugar taste. Only added about 1/8 cup. might be too sweet for some. NOOOO I don’t think so ..LOL
YAY!!!!
When you say 1.5 do you mean 1/2 ?
One cup and a half a cup. 🙂
Has anyone subbed defatted peanut flour for the coconut flour?
What measurements would you use?
hmmmm… I think you could but maybe add a little more.
Can i use psyllum husk in place of oat fiber…we don’t do any grains right now…my husband would love these.
I don’t think that would work… you could add more almond flour or thm baking blend.
These are incredible! Mine came out perfectly. I used 3/4 c. Of almond flour and 1/2 c baking blend plus the oat flour. I splurged and used Kerry gold butter too. I wish I had made these yesterday before my son made original recipe chocolate chip cookies because I could not resist eating 2 of those. These taste so much better! The coconut, chocolate and nuts? Divine! Thank you for another fantastic recipe!
Oh this makes me so happy to hear!!
curious…your eggless crumble…could you add extra butter and use as a cheesecake crust??
Yum that sounds great!! I haven’t tried it but it could work!
I swear every time I make one of your recipes I’ll be exclaiming all through the house “That woman is a GENIUS!” I made the version with THM and swerve, and I didn’t have oats or oat flour or oat fiber, so I subbed 1/4 cup almond flour. These are better than some of the “regular” cookies I have made in the past. My family gobbled these up so I will definitely keep and use this recipe again!
HUGS!!!!
I made this at 2AM while I was half asleep!
Why? because I had set all of the ingredients out earlier, except for the eggs, and then had dinner, and binged watch Bosch with my hubby.
When I came back into the kitchen and saw everything laid out, I figured it would be just as easy to make these cookies, as it would be to put everything away, and start over the next day!
All of this to say that these cookies turned out great!!!
Happily I did not read all of the “buttery mess” comments prior to making these Cowboy Cookies or I might have been reluctant to tackle them.
I did notice that my softened butter wasn’t mixing smoothly with the sweetener, so ultimately I decided to use my hands rather than the mixer, through the entire process.
These cookies turned out great and no butter melted out!
Maybe the key was using my hands to completely incorporate the butter with the other ingredients.
I did use Option 1!
These are so good. I don’t like coconut so I used 1 cup of THM baking blend and 1 cup of almond flour. I also did not have pecans so I used walnuts. I love the texture and the flavor. Definitely a keeper!! Thank you for sharing!!
Oh YUM! These cookies are SO good! I made the Option one recipe because I had THM Baking Blend that I needed to use up. I made just like the recipe. I did put the batter in the fridge for 20 minutes before I baked them though. Thank you for all your great recipes!
If I use Lankanto sweetner how much would I use?
a good cup & a half.
H my goodness! I have made the cowboy protein bites before but not the cookies! Wow the cookies are amazing!!! I will definitely be making these over and over, just like I do with your chocolate sheet cake!
I have a friend that would like these cookies without the coconut…what would I substitute in it’s place for bulk?
Hi Sarah! I made these for the first time and they were SO yummy but all the butter baked out of them. I saw a few other people had that problem. Any ideas why? My butter was all flaked into the batter instead of perfectly creamed, so I know I did that part wrong. I tried adding baking blend to the remaining batter after the first buttery batch, but no success. Cookies swimming in a pool of butter! 😀
I think it’s the almond flour… mine do have butter but not this much. Are you putting it in cold or at room temperature? Room temp will help it spread throughout. I need to revamp this recipe a little and take out some of that butter. But I would think adding the baking blend would have helped tremendously!