Coconut Oil Cowboy Cookies Recipe
Coconut oil cowboy cookies have oats, chocolate chips, shredded coconut, and dried cranberries. And, they have coconut oil instead of butter.
Servings: 18 cookies
Calories: 178kcal
Ingredients
- 1 cup old-fashioned rolled oats
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ tsp. salt
- 1/3 cup granulated sugar
- ¼ cup brown sugar packed
- 1 large egg
- 1/2 cup melted coconut oil
- 2 tsp. vanilla extract
- ½ cup semi-sweet chocolate chips
- ½ cup dried cranberries
- ½ cup sweetened shredded coconut loosely packed
Instructions
- Preheat oven to 350 degrees F.
- Add the oats, flour, baking soda, cinnamon, and salt to a large bowl. Stir to combine.
- In a medium bowl, add the granulated sugar, brown sugar, and egg. Whisk until smooth. Add the melted (but not hot) coconut oil and vanilla. Whisk until well combined (about 1 minute).
- Pour the wet ingredients into the dry ingredients. Stir until all dry ingredients are moistened.
- Add the chocolate chips, dried cranberries, and shredded coconut. Stir until they are well incorporated in the cookie batter. This is a thick batter so this will take some effort.
- Drop large rounded tablespoons of cookie dough onto a baking sheet. Leave about 2 inches around each cookie. Use your fingers to press the cookies together if they are crumbly. Bake for 8-9 minutes. Do not over bake. Cookies will look soft but will continue to crisp as they cool.
- Let the cookies cool on the baking sheet for 5 minutes. Then, transfer the cookies to a cooling rack to continue cooling.
Video
Nutrition
Serving: 1cookie | Calories: 178kcal | Carbohydrates: 23g | Protein: 1.7g | Fat: 9.3g | Saturated Fat: 7.2g | Fiber: 1g