This recipe for Cowboy Cookies is perfect for when you need a cookie fix, but don't want all of the added sugar. Gluten-free, vegan, and packed with protein!
Ingredients:
1 cup brown rice flour
1/2 cup coconut sugar
2 tablespoons cocoa powder
1/4 teaspoon salt
2 teaspoons baking powder
1 cup gluten-free oats (or regular oats)
3 tablespoons pure maple syrup (or honey)
3 tablespoons unsweetened almond milk or water mixed together to form a liquid mixture. I prefer water. You can also use fresh fruit juice or almond milk if desired instead of almond milk.
1/2 cup vegan chocolate chips (optional)
Directions:
Heat oven to 350 degrees.
Mix brown rice flour, coconut sugar, cocoa powder, salt, and baking powder together in a small bowl. Stir in oats until well combined. Add maple syrup and milk (or juice or milk), stirring until combined (don't over mix). Fold chocolate chips into the mixture.
Add a few tablespoons of dough at a time to the top of the parchment paper on a cookie sheet to make round cookies with flat tops. I made mine slightly larger than golf ball-sized. If you make your cookies smaller, you will have more total cookies from this recipe. Bake for about 10 minutes.
