Healthy Classic Cowboy Cookies

Yields: 15 cookies

These chewy oatmeal cookies are full of pecans, coconut, and chocolate chips—an irresistible combination! Leftovers will keep for at least one week if stored in an airtight container in the refrigerator… If they last that long!

1 cup (100g) instant oats (gluten-free if necessary and measured like this)
¾ cup (90g) whole wheat or gluten-free* flour (measured like this)
1 ½ tsp baking powder
1 tsp ground cinnamon
¼ tsp salt
1 tbsp (14g) coconut oil or unsalted butter, melted and cooled slightly
1 large egg, room temperature
2 tbsp (30mL) nonfat milk, room temperature
1 tsp vanilla extract
½ cup (120mL) pure maple syrup, room temperature
2 ½ tbsp (35g) miniature chocolate chips, divided
2 tbsp (10g) shredded unsweetened coconut
2 tbsp (14g) finely diced pecans

Preheat the oven to 325°F, and line a baking sheet with a silicone baking mat or parchment paper.
Whisk together the oats, flour, baking powder, cinnamon, and salt in a medium bowl. In a separate bowl, whisk together the coconut oil, egg, milk, and vanilla. Stir in the maple syrup. Add in the flour mixture, stirring just until incorporated. Fold in 2 tablespoons of miniature chocolate chips, coconut, and pecans. Chill the cookie dough for 30 minutes.
Drop the cookie dough into 15 rounded scoops onto the prepared sheet, and partially flatten to about half of their original heights using a spatula. Gently press the remaining miniature chocolate chips into the tops. Bake at 325°F for 10-13 minutes. Cool on the pan for 10 minutes before turning out onto a wire rack.

Notes: It’s extremely important to measure both the oats and flour correctly using this method or a kitchen scale. Too much of either will dry out the cookies and leave them cakey instead of chewy.

Instant oats are also known as quick-cooking or minute oats. They come in large canisters, just like old-fashioned oats. They are not the ones in the small flavored packets of oatmeal. To make your own, add the same amount of old-fashioned oats to a food processor, and pulse 10-12 times.

For a gluten-free version, use gluten-free instant oats and the following gluten-free flour blend: ½ cup (60g) millet flour, 2 tablespoons (15g) tapioca flour, 2 tablespoons (15g) brown rice flour, and ½ teaspoon xanthan gum. Most store-bought gluten-free flour blends will also work, if measured like this.

Any milk may be substituted for the nonfat milk.

Make sure to cut the pecans to be the same size as the miniature chocolate chips to ensure they’re evenly distributed and the cookies bake evenly.

For answers to all other questions regarding substitutions and tips, see my Oatmeal Cookies FAQ Page.

{gluten-free, clean eating, low fat}

Recipe by Amy's Healthy Baking at https://amyshealthybaking.com/blog/2017/05/30/healthy-classic-cowboy-cookies/