Skinny Texas Cowboy Cookies


2 tablespoons butter, melted and cooled

2 tablespoons coconut oil, melted

1 cup whole wheat flour

3/4 cup old fashioned oats

1 and 1/2 teaspoons baking powder

1/2 teaspoon kosher salt

1/4 cup shredded coconut, packed

1/4 cup pecans, chopped

1/4 cup Wheaties (bran flakes)

6 tablespoons dark chocolate chips, chopped

1 teaspoon vanilla

1 large egg

1/2 cup agave OR honey*

more dark chocolate chips (to top with)

1/4 or 1/3 cup peanut butter chips (to top with. I used Reese’s)


Skinny Texas Cowboy Cookies



Get out a large bowl and a medium bowl.

In the large bowl, melt the butter and coconut oil. Set aside to cool.

In the medium bowl, add the flour, oats, baking powder, salt, and whisk together.

Next add the coconut, pecans, bran flakes, and chopped chocolate to the dry ingredients.

Add the vanilla and 1 egg to the wet ingredients. Whisk it in right away.
Add the honey or agave and stir.

Add the dry ingredients to the wet ingredients and stir together with a wooden spoon until it’s incorporated. (Don’t overdo it, stop when the flour streaks are gone.) The dough is quite sticky.

Cover the dough and let chill in the fridge for 30 minutes, or if you’re in a rush you could do 15 minutes in the freezer.

Once the dough is chilled, preheat the oven to 325 degrees F.
Shape the dough into balls a little smaller than a golf ball. Use your hands to flatten them out a little bit. (see photos).

Place them on a silpat or parchment lined baking sheet, about 2 inches apart.

Bake in the preheated oven for 11-13 minutes, or until they are just getting golden on the edges.

Immediately after coming out of the oven, press additional chocolate chips and peanut butter chips into the top of each cookie.

Let the cookies set on the baking sheet for 5 minutes, then remove to a wire rack to cool.