These are the original Keto Cowboy Cookies. You can’t resist these big low carb cookies loaded with chocolate chips, coconut, and pecans!
Many of you will recognize these Keto Cowboy Cookies from my cookbook, The Ultimate Guide to Keto Baking. It’s easily one of the most popular recipes from the book and I am always getting emails and messages about how good they are.
So good, in fact, that a lot of sites have republished it without my permission. This is the price of doing business as a creator sometimes. But I’m a little tired of it, to be honest.
I decided to fight fire with fire and post the full recipe here. Because if it’s going to be out there on the internet for all to see, I want to get the credit!
And I am so glad I made them again. They are easily one of my favorite keto cookie recipes!
What are cowboy cookies?
Imagine, if you will, a mashup of oatmeal and chocolate chip cookies with some coconut and pecans thrown in for good measure. And also imagine that they are considerably larger than your average cookie. Now you have the famous cowboy cookies.
For a keto version, we have to change things up a little. So we skip the oatmeal, switch up the sweeteners, and use almond flour instead of wheat flour. But the resulting cookies are just as mouthwateringly delicious, just as chockfull of goodness, as the original.
And with the addition of a little gelatin, they also have the ideal crispy-chewy texture. The edges get thin and crisp, but the center becomes soft and chewy!
Reader Reviews
These Keto Cowboy Cookies are extremely popular in All Day I Dream About Low Carb, a Facebook group devoted to my readers and followers. Please feel free to join us over there! Here’s what some of the members say:
“I caved and made Cowboy Cookies last night. They are fabulous! My daughter who struggles with giving up carbs but has committed to doing it said “these are SHUT UP GOOD!” That’s high praise indeed.” — Crystal
“I kept seeing the Cowboy Cookies over and over and over and over (you get the point…haha) from the Ultimate Guide to Keto Baking Cookbook, so I finally broke down and bought the cookbook. Wow, now I see what all the fuss is about, they are incredible!!!! You’d never even know they are Keto!” — April
“I went to the trouble of buying Carolyn’s cookbook, and so far (after nearly two weeks) I have managed to make exactly ONE recipe out of it: the Cowboy Cookies. EVERY time I suggest something else, hubby says “No, I want some more of those COWBOY Cookies!” — Georgene
Ingredients you need
- Butter: Make sure it’s well softened so you can beat it until creamy.
- Sweetener: I prefer an erythritol based brown sugar replacement, to get that crispy-chewy texture. See the Expert Tips section for more sweetener options.
- Almond flour: Always use well ground, blanched almond flour.
- Gelatin: A little grassfed gelatin helps give the cookies a chewier consistency. It is entirely optional.
- Coconut: I like to use the big coconut flakes but you can use shredded if that’s all you have. Make sure it’s unsweetened.
- Pecans: They can be raw, but it’s also really nice if they are lightly toasted.
- Chocolate chips: Both Lily’s and ChocZero work well in this recipe.
- Pantry staples: Eggs, vanilla, baking powder, baking soda, and salt.
Step by step directions
- 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.
I prefer silicone baking mats to parchment paper, as they protect the bottoms of your cookies better. They also cause the cookies to spread more slowly.
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.
Sweetener Options
Only erythritol will give you a crispy cookie, which is why I used PureCane Brown in this recipe. Any amount of allulose or xylitol will keep the cookies from crisping up properly. You can use those if you don’t mind a softer texture.
If you don’t have access to a brown sugar replacement, regular granulated erythritol sweeteners will suffice.
More delicious recipes you will enjoy
Keto Cowboy Cookies Recipe
Ingredients
- 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 grassfed 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
Instructions
- Preheat the oven to 325ºF and line 2 cookie sheets with silicone mats or parchment paper. Set the oven racks to the second highest and second lowest positions in the oven.
- 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, gelatin, baking powder, baking soda, and salt. Beat until just mixed together. Stir in the coconut, pecans, and the chocolate chips.
- Form the dough into 2-inch balls and space at least 3 inches apart on the cookie sheets. Press the balls down with the heel of your hand to about ¾ inch thick. These cookies will spread so give them room!
- Bake 15 to 20 minutes, until the edges are golden brown, switching the pans and rotating them halfway through. Let cool completely on the pans.
Lou Lou says
I heard your warning about the allulose loud and clear but I forged ahead with my brown sugar Swerve ANYWAY because I really really wanted these cookies! I’m glad I did, though, even though they are softer, if you let them cool completely they still hold together well and the flavor is WONDERFUL. I used shredded coconut instead of flakes so the texture almost reminds me of an oatmeal cookie. I’m very happy, thanks for a great recipe!
Norma J Shepherd says
Made these cowboy cookies today. WOW!! They are big! The taste is fabulous. I love pecans, coconut and chocolate chips all in one cookie. I made full recipe and it made 24 cookies. I put dough in refrigerator in between bakings. Next time I will put them in casserole dish and make bars.
Steve Collins says
Tasted OK, but did not turn out at all like the picture. I used Swerve Brown, which now contains some allulose (apparently it didn’t used to). So maybe that was part of the problem? But I checked after 15 minutes and they were already dark brown, quickly heading to black. May try again with only 10 minutes in the oven.
Carolyn says
Yup… the Swerve Brown is the problem. It’s sad that they changed their formula, but it’s why I am VERY clear in the post and tips that it needs to be an erythritol only sweetener. Please make sure you read the blog post before making my recipes, as I add a lot of tips. In the tips sections it states:
SWEETENER OPTIONS
Only erythritol will give you a crispy cookie, which is why I used PureCane Brown in this recipe. Any amount of allulose or xylitol will keep the cookies from crisping up properly. You can use those if you don’t mind a softer texture.
If you don’t have access to a brown sugar replacement, regular granulated erythritol sweeteners will suffice.
Debra says
this is my favourite keto cookie recipe of all time. it’s just delicious!! last week I decided to try making them using hazelnut flour instead of almond flour. I didn’t realize how strong hazelnut flour is and they are quite strong tasting (yes, i devisted from the recipe and am not regretting it😊). is there anyway I can use the cookies in something to decrease the potency of the hazelnut flavor? I hate to throw them out.
Elena Guerra says
Hi, I just made the recipe for the first time. I basically used all the ingredients you recommend….I get the a very strong cooling flavor and a strong sugar flavor (a bit bitter) in my mouth at the end. I was thinking on maybe using less sugar??? I used Swerve(both kinds) as per the recipe. Not sure what, but I am not 100% happy with my results.
Carolyn says
You’re certainly welcome to adjust as you see fit!
Michael & Renae Goode says
What can I use. I use if I don’t want t to use coconut?
Carolyn says
More sliced almonds.
Kendall says
Can u use the keto all purpose flour for these? I’m not a huge fan of just almond flour
Carolyn says
I don’t know what that is.
Kendall says
It comes from Amazon and called divided sunset keto friendly flour
Nikki says
In ur video you used 1 egg. Your recipe, which I followed used 2 eggs. Which is correct? Ingredients are very expensive. Please double check
Carolyn says
Actually, if you watch the video carefully, I say I am making a half batch…
Jill DeCastro says
I am going to make these amazing sounding cookies tomorrow. 🙂
Will using 100% unsweetened cacao affect the taste of the cookies if used instead of the sf dark chocolate chips?
Carolyn says
Yes… it will be more bitter.
SGK says
Wow! These are very, very good! Nice crunch of the pecans, nice touch of coconut, and of course, chocolate. Yum! I used Swerve Brown and mine look just like your pictures. 😁
Lelana Croft says
I’ve made these several times in the last few months. They are just so delish. It’s the one cookie that really keeps me on track. Thank you!!
Kay says
This recipe is the best cookie recipe I have made. I baked a lot of Keto cookie recipes over the past 7 years and love your baking recipes. I had not bought Swerve for quite a while because my pantry was well stocked and found out allulose is in all the new Swerve. I used granulated Erythritol/stevia blend and a tiny amount of the Swerve brown sugar and the cookies turned out great! Browned beautifully and are crispy and chewy. These cookies are huge!!! So happy to have found your website!!
Patti says
Can we use xanthan gum instead of the gelatin?
Carolyn says
You are certainly welcome to experiment but that’s not a great replacement, in my experience.
Cindi says
This is one of our favorite cookies. Last night, as I was making them yet again, I realized too late I was very low on almond flour. I swapped just 1/4 c of coconut flour for the remaining 1 c of almond flour I needed (because almond flour absorbs so much liquid) and what a happy accident it turned out to be!! The cookies turned out incredibly, delightfully chewy and my fiancé declared them the best cookies I’d ever made. I’ll be trying the swap with some of your other cookie recipes to see if they yield the same results.
Fonda Carver says
Would chopped, toasted walnuts be ok to use instead of pecans?
Carolyn says
Absolutely!
Diane W says
Great recipe but just a little bit too sweet for us. I reduced the sweetner to 3/4 cup and chocolate chip reduced to 1/2 cup. Otherwise best Keto cookies recipe. They have a nice chew.
E Smith says
These were great the first time I made them although they didn’t hold their form well. I suspect that was my fault though.
For the 2nd batch, I made a few modifications to suit my tastes: I replaced 1/2 cup of almond flour with PB2 Pure, reduced the brown sugar to 1 cup, and omitted the chocolate chips. I also chilled the dough balls in the fridge for 10 minutes before pressing and baking, and omitted the convection option on my oven. These turned out great, and I will be making them again!
Perhaps for my 3rd attempt, I will try adding white chocolate chips and macadamia nuts (instead of pecans). Thanks for a great recipe to use as the base for my baking experiments!
Lisa says
I just made these again today and shared with friends who immediately asked for the recipe. Since Pure Cane is my usual go-to sweetener, I was happy to see that it is used here. I am not sure what to do when I finish the bags I have since they went out of business, but these cookies ARE awesome and crispy and BIG! I love how Carolyn always explains why to use each type of sweetener. I learn so much from her.
Cristina says
Thank you for sharing! These were the best cookies I made!
Karin says
I left out the pecans because I didn’t have any but these were delicious without them! They’re every bit as decadent as regular sugar/flour cookies without the bloating and blah feeling after.