Delicious Cowboy Cookies Without Coconut
This easy cowboy cookie recipe is made without coconut and packed full of nutrition. The delicious cookie combines sweet, dried apricots, tangy cranberries, crunchy pecans, sunflower seeds, and oats to create the perfect balance of chewy but firm cookie.
Equipment
- electric mixer (or large bowl and spoon)
- cutting board
- measuring cups and spoons
- cookie sheet
- parchment paper
Ingredients
- 12 tbsp unsalted butter, room temperature
- 1 cup light brown sugar
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- 2 eggs
- 2 cups flour (2 heaping cups)
- 2 tsp baking soda
- ½ tsp sea salt
- 1 cup oats (1 heaping cup)
- ¼ cup chia seeds
- ¼ cup flax seeds
- ¼ cup sunflower seeds
- ½ cup dried apricots, chopped (or cherries)
- ½ cup craisins (or raisins)
- ½ cup pecans, chopped (or walnuts)
Instructions
- Preheat oven to 375℉. Line a cookie sheet with parchment paper for easy cleanup.
- In the bowl of a stand mixer, cream together the butter, sugar, and brown sugar. Then add good vanilla extract and eggs one at a time until well combined.
- Slowly add the flower, baking soda, salt, and oats. Then add chia seeds, flax seeds, and sunflower seeds. Mix together well.
- Using a strong wooden spoon, add dried fruits and nuts. The mixture will be very stiff.
- Use a large spoon to scoop batter onto cookie sheet. Bake at 375℉ for 10 to 12 minutes until the edges are lightly browned and the centers are cooked through.
- Let cookies rest on cookie sheet about 3 minutes to harden after baking. Once cooled, store in an airtight container and refrigerate.