You are here
bacon chocolate cookies gluten free 

Cowboy Cookies


I think every time I share a cookie recipe I start with a declaration of love for cookies. I just can’t help it. I don’t crave cake or donuts or pie. When I think of a sweet treat, it’s cookies.

The minute that bag of Otto’s Cassava Flour arrived at my house the thoughts began to creep in to my mind. I try and tell my self, I’m going to use it to cook with, I envision beautiful hand pies, tortillas & breaded chicken, but cookies quickly push those thoughts aside. What a bully.

When I made grain free bacon granola, I was done for. Before that granola even saw coconut  yogurt, it was instigating with the cassava flour. Plotting against me I tell you! 
grainfreegranola

This grain free granola was eye-balled… but it went something like:

1 cup coconut flakes, toasted

3 slices crispy cooked (& cooled) bacon, I use Pederson’s, tossed in cinnamon & ginger

1/2 cup chopped up dried banana (not plantain chips, although those could work)

1 cup carob chips

Toss everything to combine. I stored it in an air tight jar for a day, then in the fridge after that. So yummy! Doubles well as a trail mix!

cowboycookiespaleo

Ok… now on to the cookies…

Yields 2 - 4 dozen cookies (depending on size)

Cowboy Cookies

30 minPrep Time

11 minCook Time

41 minTotal Time

Save RecipeSave Recipe
Recipe Image

Ingredients

  • 1 ½ cup Otto's cassava flour (SIFTED)
  • ¼ cup tigernut flour (blanched almond meal could work too)
  • ¼ cup coconut flour
  • 1 tsp baking soda
  • 1 tsp baking cream of tartar
  • 1 tsp beef gelatin (optional)
  • ¾ tsp sea salt
  • 1 1/2 cup coconut palm sugar
  • ½ cup room temp palm oil shortening
  • ½ cup room temp coconut oil, still in mostly solid form
  • 2 room temp eggs
  • 1 tsp vanilla extract
  • 4 tbsp milk coconut milk, full fat
  • 1 cup grain free granola
  • 1 cup chocolate cups (yes, more chips)

Instructions

  • In a bowl, whisk or sift together: flours, salt, baking soda, gelatin & cream of tartar
  • In the bowl of stand mixer, using paddle attachment, mix shortening, coconut oil & coconut sugar until smooth.
  • Once the fat & sugar mix is light brown & fluffy add in the eggs, one at a time.
  • When the eggs are fully incorporated & the mix if frothy, add in vanilla extract & coconut milk.
  • Next add in the flour mix 1/2 cup at a time until well incorporated. Don't over mix.
  • Add in chocolate chips & granola. Once evenly incorporated turn off mixer.
  • Refrigerate mix at least 2 hours.
  • When ready to bake, preheat oven to 350F
  • Lightly grease baking sheet or line with parchment paper.
  • Use a 2oz scoop to shape 1 inch balls. Place them 2 inches apart.
  • Bake for 10-12 minutes.
  • Gently press down with back of spoon when they come out of the oven.
  • Let them cool completely before handling.
  • Give half of them to your neighbors so you don't eat them all 😛
7.6.2
102
http://www.thecastawaykitchen.com/cowboy-cookies/

paleocowboycookies


Related posts

Leave a Comment