Keto Chocolate Cowboy Cookies
This keto chocolate cowboy cookie was yet another recipe inspired by some of the baked goods I made when working at our local bakery years ago. As I have begun playing around with keto recipe development, I have been ecstatic to find that many of my favorite treats I thought I would never eat again can be made into a keto friendly version. Though these low carb twists on the traditional recipe may not be quite the same, they sure come pretty close, and I love being able to eat my sweets without all the negative after affects!
The biggest trick to achieving the chewy quality of these cookies, is not over baking them, otherwise you will have a crunchy cookie. This is something I have struggled with BIG TIME on these, as the dark color makes it hard to know whether or not they are done. After several over-baked cookies, my advice is to err on the side of caution. If your cookies look like they have set, they are probably done, and an under done cookie is WAY better than an over baked one in my opinion.
However, I know not all share my opinion, and if you are a fan of crunchy cookies go ahead and over bake these! They dunk well, and are still very delicious when dunked in a cup of coffee or milk!
6 Tablespoons Unsalted Butter
1/2 Cup Erythritol (Or your favorite sweetener)
1 Large Egg
1 Teaspoon Vanilla Extract
1 Teaspoon Baking Powder
1/4 Teaspoon Sea Salt
1/2 Teaspoon Baking Soda
1 Tablespoon Gelatin
3/4 Cup Finely Ground Almond Flour
1/2 Cup Unsweetened Shredded Coconut
1/2 Cup Chopped Pecans
1/3 Cup Lily’s Chocolate Chips (Or your favorite sugar-free chocolate chip)
Now don’t let this long ingredient list intimidate you. These cookies are rather easy to make, and many of these ingredients are ones I keep on hand for various recipes!
One of the key ingredients to this cookie is the Dutch Processed Cocoa. Through the years I have baked many chocolatey goods and have yet to find another cocoa to match the quality and flavor of a good Dutch Processed Cocoa.
While many large online stores carry Dutch Processed Cocoa, I encourage you to try the cocoa from The Prepared Pantry. It is the one I have been baking with for years, and have yet to have found a cocoa to rival it’s rich dark chocolatey flavor. Using a good quality cocoa will make a HUGE impact on the flavor of any chocolate baked good you may make. Life is too short for bad chocolate, so I encourage you to spend the little extra on your cocoa and enjoy life to it’s fullest! 🙂
You may have also noticed gelatin listed above. While this may seem odd, I’ve found gelatin helps improve the texture of my cookies, giving them a more chewy quality. These cookies can be made without it if necessary, but it does subtly kick them up one more notch.
How To Make Keto Chocolate Cowboy Cookies
Using a stand mixer cream your butter and erythritol until well blended and you have a smooth creamy mixture.
(Note- If you are used to making cookies with sugar, this mixture will not be quite as smooth as you may be used to. Erythritol does not blend in as sugar does, and your mixture will still be slightly grainy.)
Once your butter and sweetener are combined, add the egg and vanilla and mix. Scrape the sides of the mixer, and mix again until everything is evenly mixed.
Next add the gelatin, baking powder, salt, baking soda, cocoa, and almond flour. Beat until well combined, then add your coconut. Mix again until everything is well incorporated. Pour in the chocolate chips and pecans then mix in either by hand or on a low speed in your stand mixer until they have been evenly distributed.
Roll the dough into inch and a half balls and place on a nonstick baking sheet, or line a baking sheet with parchment paper. After you have rolled your cookies out, lightly press them, flattening them slightly.
Bake at 350 for 10-12 minutes or until they have just set. Remove from oven, and let cool completely before removing from the pan.
However, if you’re like me and love a fresh, home baked, warm cookie, go ahead and eat one before it cools completely. Nobody has to know! 😉
Can I Keep These in a Cookie Jar?
Due to the lack of sugar as a preservative, as well as a high dairy content many keto baked goods store best in the refrigerator.
Since these cookies have little dairy product, and aren’t as moist as some baked goods these cookies can be stored on the countertop in an airtight container easily for approximately 3-5 days.
The drier they are the longer they store, as moisture is a contributor to bacteria growth. If you’re one of those who love your cookies crunchy, and over baked them the shelf life will be longer.
Keep in mind moisture as well as temperature are large contributors to bacteria growth, so your climate will have a huge impact on your shelf life. I base mine off of the beautiful cool, dry climate we have here in the Colorado Rockies, so if you live in a hot and humid climate your shelf life will vary considerably.
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Keto Chocolate Cowboy Cookie Recipe
- 6 Tablespoons Unsalted Butter (at room temperature)
- 1/2 Cup Erythritol (Or your favorite sweetner)
- 1 Large Egg
- 1 Teaspoon Vanilla Extract
- 1/4 Teaspoon Sea Salt
- 1/2 Teaspoon Baking Soda
- 3/4 Cup Finely Ground Almond Flour (Blue Diamond is my favorite)
- 1/4 Cup Medium Dark Dutch Processed Cocoa
- 1/2 Cup Unsweetened Shredded Coconut
- 1/2 Cup Chopped Pecans
- 1*3 Cup Sugar Free Chocolate Chips
- Preheat the oven to 350°F, and line a baking sheet with parchment paper.
- Using a stand mixer cream your butter and erythritol until well blended and you have a smooth creamy mixture.
- Once your butter and sweetener are combined, add the egg and vanilla and mix. Scrape the sides of the mixer, and mix again until everything is well blended.
- Now add the gelatin, baking powder, salt, baking soda, cocoa, and almond flour. Beat until well combined, then add your coconut. Mix again until everything is well incorporated.
- Add the chocolate chips, and pecans either mix in by hand or on low until they are evenly distributed.
- Roll the dough into inch to inch and a half balls and place on a nonstick baking sheet, or line a baking sheet with parchment paper. After you have rolled your cookies out, lightly press them with palm of your hand, flattening them slightly.
- Bake for 10-12 minutes or until they have just set. Remove from oven, and let the cookies cool completely before removing from the pan.