Low Carb Cowboy Cookies
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Low carb • Sugar-free pecan oat chocolate cookies — 20 minutes, twelve cookies
These are low-carb cowboy cookies, not bakery oatmeal cookies packed with sugar. Almond flour, a measured scoop of oats, pecans, sugar-free chocolate chips, and allulose bake into rustic stacks with golden edges, like the cookies in the photo. Twenty minutes. No wheat flour, no sugar.
Twelve cookies. One cookie is one serving. Do not overbake or the chips stay hard and the middle dries.
Why you’ll love these cookies
- 3g protein per cookie — almond flour, pecan, and egg
- 3.5g net carbs — measured oats and allulose, not sugar dough
- About 20 minutes, one sheet
- Golden edges, chips and pecans, like the photo
- No boxed mix, no sugar
- They stay chewy if you pull them while the center is still soft
Health notes
- Protein: Modest. These are cookies, not a shake.
- Lower carb than bakery cowboy cookies: Almond flour, a small oat measure, and allulose. Close to keto-zero at 3.5g net.
- Twelve cookies: Macros are per cookie, not the stack.
- Wheat flour, extra oats, or sugar chips will jump the carbs. Keep oats measured.
Key element — measured oats, then a short bake
A full cup of oats turns this into a carb cookie. Mix almond flour, a small oat scoop, pecans, and sugar-free chips. Bake until the edges are gold and the center still looks slightly underdone, like the photo. They firm as they cool.
Ingredients
Cookies (12)
- 1 1/4 cups blanched almond flour
- 1/3 cup rolled oats
- 1/3 cup powdered allulose
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- Pinch of salt
- 1 large egg
- 4 Tbsp butter, melted
- 1 tsp vanilla extract
- 1/3 cup chopped pecans
- 1/3 cup sugar-free chocolate chips
Swaps
- Walnuts: Same 1/3 cup if you are out of pecans.
- No oats: Add 2 Tbsp extra almond flour. The cookie will be less rustic.
- Wheat flour or sugar chips: Skip them. That is how carbs jump.
Instructions
| 1 | Heat. Heat oven to 350 F (175 C). Line a sheet with parchment. |
| 2 | Mix. Stir almond flour, oats, allulose, baking soda, cinnamon, and salt. Add egg, melted butter, and vanilla. |
| 3 | Fold. Stir in pecans and sugar-free chips. |
| 4 | Scoop. Make 12 mounds. Flatten slightly so they bake like the photo. |
| 5 | Bake. Bake 10 to 12 minutes until the edges are gold and the center is still soft. Cool 10 minutes. One cookie is one serving. |
Pro tips
- Keep oats to 1/3 cup. Extra oats jump the carbs.
- Pull them while the center looks slightly underdone. They set on the sheet.
- Sugar-free chips only. Regular chips add sugar.
- Flatten a little. Tall mounds stay raw in the middle.
- Cool before you stack or they smear.
Nutrition
| Nutrient | Per cookie (1 of 12) |
|---|---|
| Calories | 140 |
| Protein | 3g |
| Net carbohydrates | 3.5g |
| Total carbohydrates | 6g |
| Fiber | 2.5g |
| Total fat | 12g |
| Sodium | 85mg |
Estimates with almond flour, a measured oat scoop, pecans, sugar-free chips, and allulose. Wheat flour, extra oats, or sugar chips will raise carbs. These are lower-carb cowboy cookies, close to keto-zero.
Variations
Coconut
Add 2 Tbsp unsweetened shredded coconut with the pecans.
Peanut butter chip
Swap half the chocolate chips for sugar-free peanut butter chips.
Salted
Finish with a pinch of flaky salt on the warm cookies.
Mini
Make 18 smaller cookies. Count two minis as one serving.
Storage
| Method | Time | Notes |
|---|---|---|
| Eat now | Best | After a 10-minute cool |
| Room temp | Up to 3 days | Covered |
| Freezer | Up to 1 month | Wrap. Thaw 10 minutes |
FAQ
Test your knowledge
5 quick questions about these cookies
1. Protein per cookie?
2. Net carbs per cookie?
3. How many cookies in a batch?
4. Why keep the oats measured?
5. Why skip wheat flour and sugar chips?
By Hannah Peterson
I’m Hannah, the creative mind behind Hantol.co.uk and the heart of every recipe I share. I love cooking with seasonal ingredients and creating dishes that are beautiful, nourishing, and kind to the planet. My recipes are simple, joyful, and full of flavor, made for everyday home cooks like you.
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