These are a spin on Keto Cowboy Cookies. These are some big low carb cookies loaded with chocolate chips, coconut, and macadamia nuts that make a wonder x of flavors!
Course Dessert
Cuisine American Hawaiian
Keyword keto Hawaiian cowboy cookies
Prep Time 20minutes minutes
Cook Time 15 minutes minutes
Total Time 30 minutes minutes
Servings 24 cookies
Calories kcal
Ingredients
- ¾ cup butter softened
- 1 ¼ cup brown sugar substitute
- 2 large eggs room temperature
- 1 ½ teaspoons vanilla extract
- 2 cups blanched almond flour
- 2 tablespoons grassfed gelatin optional, adds chewiness
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsweetened flaked coconut
- 1 cup chopped macadamia
- 1 cup dark chocolate chips, sugar-free
Instructions
- Preheat the oven to 350ºF and line 2 cookie sheets with silicone mats or parchment paper. Set the oven racks to the second highest and second lowest positions in the oven.
- In a large bowl, beat the butter with the sweetener until light and fluffy. Beat in the eggs and vanilla until well combined.
- Add the almond flour, gelatin, baking powder, baking soda, and salt. Beat until just mixed well. Stir in the coconut, macadamia nuts, and the chocolate chips.
- Form the dough into 2-inch balls and space a good distance apart on the cookie sheets. Press the balls down to about ¾ inch thick. These cookies will spread!
- Bake 15 to 20 minutes, until the edges are golden brown. Let cool completely on the pans.
Notes
Storage Information: Store the cookies in a covered container on the counter for up to 5 days, or in the fridge for up to 10 days. You can also freeze them for several months.
Nutrition
Serving: 1cookie | Calories: 199kcal | Carbohydrates: 6.7g | Protein: 4.3g | Fat: 20g | Fiber: 4.4g | Net Carbs 2.3
