These No-Bake Cowboy Cookies are destined for breakfast or dessert. No in-between.Â
Summer’s not quite over, and most folks aren’t ready to turn on their oven yet. We aren’t ready for fall baking!
One unbelievably chewy bite brings you back to your grandma’s checkered kitchen table. A glass of (soy, hopefully) milk, a Joni Mitchell record, and a flowery plate of seedy sweets.
Here’s an exclusive interview with these celebrity cookies!
Q. How old are you?
A. However long I last in your fridge, probably a few hours.
Q. Why are you called “Cowboy” cookies?
A. Dunno. Maybe cuz horses eat oats, and I have oats. Or cuz peanut butter is sticky, and so are cowboy hands.
Q. What do you do for a living?
A. Soften hearts (and stools.)
Q. Why should I make you?
A. Well, I’m super healthy, super easy, and decadent. Like, big reward for little work.
No-Bake Cowboy Cookies
Yield: 10-14 cookies
- 1/4 cup (32g) natural peanut butter, or other nut butter
- 2 tbsp (30mL) sweet syrup*
- 1/2 (37g) cup oats**
- 1 tbsp (7g) each: chia seeds, ground flax, sunflower seeds, and pumpkin seeds (pepitas)
- 2 tbsp (8g) shredded coconut
- 2 tbsp fresh, ripe raspberries, or applesauce/banana
- 1.5 tbsp (10g) chocolate chips or cacao nibs
- Big ol’ pinch of salt and cinnamon
- Add nut butter and syrup into a bowl. Stir until it turns into a diluted paste.
- Mash in the raspberries or other fruit puree.
- Stir in all remaining ingredients until a firm but malleable dough comes together.
- Break off chunks, roll into a sphere, and flatten into an eye-pleasing cookie shape. Can also roll out into thick slab and cut out shapes.
- Chill in the fridge for a better texture, or don’t. Cowboys aren’t known for their patience.
Hope y’all like ’em!
*Use maple syrup, light molasses, or sugar-free syrup. I used an erythritol-sweetened one for my teeth, but go with whatever you’ve got:)
**Quick oats are best, but old fashioned work if you crumble them slightly before integrating into the wet mixture.
Lastly, I know this is a higher-fat recipe, but you can omit some of the seeds or chocolate chips. I stand by the nutritional offerings of these ingredients, but everyone has different macronutrient tolerances. Try swapping 1 tbsp of nut butter for vegan yogurt and using reduced-fat, unsweetened shredded coconut. See? I told you this was a “cool” recipe!
Best Dishes,
The Hippie Happy Foodistâ„¢
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