Ingredients:

  • 1 1/4 cups almond flour
  • 1/4 cup unsweetened shredded coconut
  • 1/4 cup sugar-free chocolate chips (or dark chocolate chips with a high cocoa percentage)
  • 1/4 cup chopped nuts (like walnuts, pecans, or almonds)
  • 1/4 cup sugar substitute (like erythritol, monk fruit, or Stevia, adjust to taste)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon (optional, for added warmth)
  • 1/2 cup unsalted butter, softened (or coconut oil for a dairy-free version)
  • 1 large egg
  • 1 teaspoon vanilla extract

Instructions:

  1. Preheat the Oven:
    • Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or use a silicone baking mat to prevent sticking.
  2. Prepare the Cookie Dough:
    • In a large mixing bowl, combine the almond flour, shredded coconut, sugar substitute, baking soda, salt, and cinnamon (if using). Stir well to combine all the dry ingredients.
    • In another bowl, whisk together the softened butter, egg, and vanilla extract until smooth and creamy.
    • Gradually add the wet ingredients to the dry ingredients and mix until a dough forms.
    • Fold in the sugar-free chocolate chips and chopped nuts of your choice.
  3. Form the Cookies:
    • Scoop tablespoon-sized portions of the cookie dough and roll them into balls. Place them on the prepared baking sheet about 2 inches apart. Gently flatten the dough balls with your fingers or the back of a spoon to form cookie shapes.
  4. Bake the Cookies:
    • Bake the cookies in the preheated oven for 10-12 minutes, or until they are golden brown around the edges.
    • Keep an eye on them, as almond flour cookies can brown quickly.
  5. Cool and Serve:
    • Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
    • Store in an airtight container at room temperature for up to a week, or freeze for longer storage.

WW Points (Estimated):

  • Per cookie: These cookies are typically around 2-3 WW points each (depending on the sugar substitute and chocolate chips used). For a lighter version, you can reduce the number of nuts or chocolate chips.

Customization Ideas:

  • Add-ins: You can add dried unsweetened cranberries, pumpkin seeds, or chia seeds for added texture and nutrition.
  • Dairy-Free Version: Substitute the butter with coconut oil for a dairy-free alternative.
  • Vegan Option: Use a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water) instead of the egg to make these cookies vegan.

These WW Low-Carb Cowboy Cookies are perfect for anyone craving a sweet treat without the carb overload. Enjoy these cookies as a snack or a dessert!