My Keto Cowboy Cookies recipe is the ULTIMATE when it comes to low carb cookies. Loaded with tasty ingredients, are gluten free, have a bit of protein... but don't TASTE diet friendly in any way!
These were basically a souped-up oatmeal cookie... like an oatmeal chocolate chip cookie with a bunch of other stuff in it - corn flakes, coconut, etc. Delicious cookies!
In my teens, I improved her recipe and came out with my own version - ridiculously delicious, chewy cookies with a nutty flavor and just a ton of STUFF in them.
I’d bake up batches to sell at Christmas sales, then crumble some up as samples and sell the recipes for $1 each.
They’ve had some less-than-G-rated names over the years, but I eventually landed on naming them Sweet Ecstasy Cookies.
As it turns out, they’re not that far off from “ranger cookies” or “cowboy cookies”, so I eventually renamed them - Ultimate Cowboy Cookies - in the interest of being easier to find online.
I even have a Gluten-Free Cowboy Cookies recipe, now!
I digress...
As those “ultimate cowboy cookies” are basically my favorite cookies of all time, obviously I needed a low carb dupe for them.
... and here we are!
These cookies are FABULOUS.
They have SO much flavor, and a similar chewy texture as the original... just with a fraction of the carbs, none of the gluten, AND a bit of protein!
Perfection.
They’re not the cheapest cookies to make, but really? Ready made keto products are way more expensive, and nowhere near as tasty.
Treat yourself!
Nutrient Information
There are 15 total grabs of carbs per cookie, and 7.5 grams of carbs of that comes from sugar alcohols.
Add that to the 4 grams of fiber, and these cookies end up at 3.5 net grams of carbs per cookie!
Bonus: Each cookie has 5 g of protein! They may just be the best way to indulge any sweet treat craving.
Ingredients
As with my original cowboy cookies recipe, this keto cowboy cookie recipe has a bit of a laundry list of ingredients. Trust me, it’s SUPER worth the cost and effort, though!
These tasty, hearty cookies are sure to satisfy all your cookie cravings - and they’re filling, too!
A few notes for you:
Peanut Butter
To keep these cookies keto, be sure to use a smooth peanut butter with no added sugar.
If you’re using one of those natural peanut butters - the kind that you have to refrigerate, and that separate - be sure to stir it up well before measuring.
I find that heating it up slightly helps a LOT.
If you just need these to be relatively low carb - rather than keto - you can use regular peanut butter if you prefer.
The “Flour” Mixture
I use a mix of 3 flour alternatives - Super Fine Almond Flour, Vanilla Flavored Whey Protein Powder, and Coconut Flour - along with a little Xanthan Gum.
This is pretty much by go-to mix to replace all purpose flour in my keto cookie recipes. It’s low carb, tastes great, gives you a great texture, and you even get a bit of protein out of it!
As far as the protein powder goes, I use Revolution Nutrition's High Whey in Vanilla Cake, but any brand should work.
Just be sure to use one that you love the taste of, and that suits your macros.
Sweeteners
I use two different sweeteners in this keto cookie recipe, to keep the base tasting and feeling as much like my classic chocolate chip cookie recipe as possible.
For me, this means using both Brown Allulose - as a brown sugar replacement - and Granulated Allulose, as a white sugar replacement.
When using allulose, I use ⅓ cup each.
If you’d prefer to use Erythritol / Monkfruit Blend Sweeteners - like Swerve Granular Sweetener and Swerve Brown Sugar Substitute - use ¼ cup instead.
The GOODIES
While we have to skip the old-fashioned oats in order to keep these keto, you’d never know they WEREN’T oatmeal cookies.
There’s just so much going on in these, that you won’t miss the oats. Also, something about the coconut with the flours used really replicates the texture, IMHO.
Anyway, these cookies are all about the good stuff you add, so this is where the cost comes in. FWIW, when you buy a bag each of the baking chips, there’s enough to make 3+ batches. Just seal the leftovers up and store em for the next batch!
Anyway, you will need:
Sugar Free Milk Chocolate Chips (I use Lily's Chocolate Chips)
Lily’s No Sugar Added Butterscotch Flavor Baking Chips, if you can find them. If not, Lily's Chocolate Salted Caramel Chips would work. (I recommend doubling the amount and skipping the milk chocolate chips, though.)
Everything Else
Rounding out this recipe, you will need:
Large eggs
Unsweetened Almond Milk
Vanilla Extract
Baking powder
Salt
Baking soda
... I just really don’t have anything to add, as far as these last few ingredients go!
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How to Make Keto Cowboy Cookies
The full recipe - including ingredients and amounts - is in the printable recipe card at the end of this post. Here is a pictorial walk through:
In a medium bowl, mix together almond flour, protein powder, coconut flour, baking powder, salt, and baking soda. Set aside.
Add eggs, almond milk, and vanilla, beat on medium speed until everything is fully incorporated and smooth.
Add butterscotch chips, chocolate chips, coconut, pecans, and walnuts. Stir until well combined.
Cover dough with plastic wrap, chill for an hour.
Roll 1" balls out of the cookie dough, or use a cookie scoop to scoop cookie dough into equal portions. You want to get 24 cookies from the batch - I use a cookie scoop to get equal portions.
Arrange cookie dough balls on prepared baking sheets leaving at least 2" between balls of dough.
Bake peanut butter cookies in the preheated oven for 13-15 minutes, until lightly golden brown. Cookies will look puffy, but flatten out as they cool.
For best results, do not over bake!
Allow baked cookies to cool for 2 minutes before removing from baking sheets. Cool completely before storing - you can use a wire rack if you’d like.
Leftovers
Once cooled to room temperature, cookies can be stored in an airtight container - I’ll usually use a freezer bag - for a week or so on the counter, longer if in the fridge.
Best served at room temperature or slightly warmed.
More Keto Cookie Recipes
Looking to indulge your sweet tooth in a way that won’t spike your blood sugar? Here are some delicious recipes for low carb cookies to try!
Apple Pie Cookies
Biscotti
Candy Cane Cookies
Chocolate Chip Cookies
Chocolate Peanut Butter Cookies
Chocolate Protein Cookies
Gingerbread Cookies
Ladyfingers
Lemon Cookies
Peanut Butter Chocolate Chip Cookies
Peanut Butter Pecan Chocolate Chip Cookies
Pecan Pie Cookies
Pumpkin Spice Cookies
Red Velvet Cookies
Rolled Sugar Cookies
Snickerdoodles
Soft Peanut Butter Cookies
Sugar Free Royal Icing
Triple Chocolate Cookies
Valentine’s Chocolate Thumbprint Cookies
Witch Finger Cookies
... but wait, there's more! We have a desserts section for keto recipes - Keto Dessert Recipes! Check it out!
Keto Cowboy Cookies
Equipment
- Baking Sheets
- Parchment paper
Ingredients
- ¾ cup Smooth peanut butter
- ⅓ cup Brown Allulose ¼ cup if erythritol blend
- ⅓ cup Granulated Allulose ¼ cup if erythritol blend
- 2 Large eggs
- 2 tablespoon Unsweetened Almond Milk
- 2 teaspoon Vanilla extract
- ½ cup Superfine Almond Flour
- ½ cup Vanilla Whey Protein Powder
- ¼ cup Coconut flour
- ½ teaspoon Baking powder
- ½ teaspoon Salt
- ½ teaspoon Xanthan gum
- ¼ teaspoon Baking soda
- ⅓ cup Sugar Free Butterscotch Chips
- ⅓ cup Sugar Free Chocolate Chips
- ½ cup Unsweetened Coconut
- ⅓ cup Chopped Pecans
- ⅓ cup Chopped Walnuts
Instructions
- In stand mixer - or in a large bowl, cream peanut butter and sugar substitutes until fluffy.
- Add eggs, almond milk, and vanilla, beat until everything is fully incorporated and smooth.
- In a large bowl, mix together almond flour, protein powder, coconut flour, baking powder, salt, and baking soda.
- Slowly add this dry ingredients mix to the mixer bowl, and carefully mix until well incorporated and smooth.
- Add butterscotch chips, chocolate chips, coconut, pecans, and walnuts. Stir until well combined.
- Cover dough with plastic wrap, chill for an hour.
- Preheat the oven to 350 F, line baking sheets with parchment paper.
- Roll 1" balls out of the cookie dough, or use a cookie scoop. You want to get 24 cookies from the batch - I use a cookie scoop to get equal portions.
- Arrange dough balls on prepared cookie sheets leaving at least 2" between balls of dough.
- Very slightly flatten each cookie, as shown.
- Bake peanut butter cookies for 13-15 minutes. Cookies will look puffy, but flatten out as they cool. Do not over bake!
- Allow cookies to cool for 2 minutes before removing from baking sheets. Cool completely before storing in an airtight container. (You can use a cooling rack if you like)
Notes
Nutrition
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These are my absolute favourite keto cookies, and I hope you love them too!