Cowboy Cookies with Chocolate Chips, Oats, Coconut, and Pecans
Ingredients
- 1 tbsp ground flaxseed
- 2 tbsp water
- 3/4 cup spelt flour
- 3/4 cup rolled oats
- 1/4 cup coconut sugar
- 1 tsp cinnamon
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/3 cup salted natural peanut butter
- 1 1/2 tsp vanilla extract
- 1 tsp blackstrap molasses
- 1/3 cup maple syrup
- 1/4 cup shredded coconut
- 1/4 cup pecan pieces
- 1/3 cup chocolate chips
Preparation
Preheat the oven to 350F.
In a small bowl, combine ground flaxseed and water, and allow it to gel for about 5 minutes.
In a large mixing bowl, combine spelt flour, rolled oats, cinnamon, coconut sugar, salt, baking soda, and baking powder. Mix evenly.
Create a well in the center of the dry ingredients and add peanut butter, vanilla extract, molasses, flax egg (from step 2), and maple syrup. Fold the ingredients together with a spoon or spatula to form a slightly sticky dough.
Add shredded coconut, pecan pieces, and chocolate chips to the dough. Fold them in with a spoon.
Allow the dough to sit for 5-10 minutes to firm up.
Scoop out about 2 tbsp of dough and roll it into a ball with slightly wet hands. Place the dough balls on a baking sheet.
Lightly press down on each dough ball with your hand to flatten them into a cookie shape. Note that these cookies don't spread much, so flattening them is important.
If desired, top the cookies with extra chocolate chips or pieces, as well as extra pecans.
Place the baking tray in the oven and bake for 10-13 minutes.
Remove from the oven and allow the cookies to cool before enjoying.
