Full Belly Sisters: Almond Joy Cowboy Cookies

Monday, February 9, 2015

Almond Joy Cowboy Cookies

Anybody know where Cowboy Cookies got their name? Loaded with oats, chocolate, coconut, and pecans, these cookies are hearty and big and...macho? Tough? Mustachioed? Even Martha Stewart says "the origin of the name is unclear." I was never able to figure it out. And then someone told me the cookies got their name because they, like cowboys, have nuts. Ahem.

The great news is: I love nuts. Ahem. (Shall I keep winking every time I say "nuts" so you get the double entendre? Or can I just pretend to be a grown-up from here on out?)

Anyway, I've had nuts on the brain (seriously, stop laughing, you guys!) because Nuts.com asked me to come up with an almond-centric recipe for them to share. I love almonds and use them all the time in my baking, swapping out half the flour for almond flour; my son also takes an almond butter-and-jelly sandwich to school most days. 

What's so awesome about almonds? They provide monounsaturated fats that may help reduce the risk of heart disease; protein for energy; calcium for healthy bones; and magnesium, which aids a healthy metabolism. Did I mention that almonds are delicious and versatile? So, instead of the traditional pecans, these cowboy cookies feature almonds in two ways: chopped and as flour (available at Nuts.com, naturally).

These cookies were inspired by one of the yummiest, most underrated candy bars around. Of course, these are much healthier than a supermarket candy bar. You're welcome.

yields about two dozen cookies
  • 3/4 cup whole wheat pastry flour
  • 1/2 cup + 1 Tablespoon almond flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup old fashioned oats
  • 1/2 cup sugar
  • 1/2 cup brown sugar, packed
  • 1/2 cup shredded, unsweetened coconut
  • 1/2 cup chopped sliced almonds
  • 1/3 to 1/2 cup chopped dark chocolate (about 2.5 oz)
  • 1/4 cup semi-sweet chocolate chips
  • 1/4 teaspoon salt

  • 1/4 cup butter, softened
  • 1/4 cup coconut oil, softened
  • 1 egg, lightly beaten
  • 2 teaspoons vanilla

Note: If you don't have the whole wheat or almond flours, you can use all-purpose to replace them. Want to use all dark chocolate or all chocolate chips? Go for it. Want to use 1/2 cup butter instead of butter + coconut oil? Sure! You can substitute a lot of these ingredients or just play around to see what you like best.

Preheat oven to 350 degrees.  

Whisk the dry ingredients together in a large bowl.

Mix the wet ingredients into the dry ingredients. Use your hands to get everything fully incorporated. You will think it's not going to come together, but—patience, friends!—it will. 

Roll the dough in your palms, pressing into about 1 1/2 to 2" balls. Place on a parchment-covered baking sheet and bake 11-13 minutes.

Remove cookie sheets from the oven and place on wire racks to cool for about five minutes. Then transfer the cookies from the sheets to cooling racks so they can cool completely.

I hope you enjoy these hearty, chewy cookies as much as I did. Would love to hear what you think!

More in the mood for candy than cookies? Try my Almond Joy Bites!


  1. Elle @ Only Taste MattersFebruary 12, 2015 at 7:46 PM

    These look great! Can't wait to try them!

  2. Now these look good. I have been looking for new cookie recipes for Christmas.


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