Yeehaw, partner! π€ Itβs time to make Cashew Butter Cowboy Cookies, inspired by a gooey chocolate chip cookie recipe byΒ @FleekyFoods! β
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We used our Cashew Butter with Coconut Nectar, but feel free to substitute your favorite nut butter. β
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INGREDIENTSΒ β
- ΒΌ cup melted coconut oil β
- 1 cup coconut sugar β
- ΒΌ cup Big Spoon Roasters Cashew Butter with Coconut Nectarβ
- 1 tsp vanilla extract β
- 1 egg β
- 1 Β½ cups oat flour β
- Β½ tsp baking powder β
- 1 tsp baking soda β
- Β½ cup dark chocolate chips β
- Β½ cup rolled oats β
- Β½ cup chopped pecans β
- Β½ cup unsweetened coconut flakes β Β
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PREPARATION
- In a large bowl, combine ΒΌ cup melted coconut oil with 1 cup coconut sugar,Β ΒΌΒ cup cashew butter, and 1 tsp vanilla extract. β
- Add egg and stir to combine. β
- Add oat flour, 1/2 tsp baking powder, and 1 tsp baking soda. Stir to combine. β
- Fold in dark chocolate chips, oats, chopped pecans, and coconut flakes.Β
- Using an ice cream scooper, scoop dough onto a parchment-lined baking sheet. β
- Refrigerate dough for as little as 10 minutes, or overnight for thicker cookies. β
- Preheat oven to 350ΒΊ F. β
- Bake for 10-12 minutes until golden brown and cooked through. β
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Click here to watch a how-to video! β
