(WFPB – Whole Food Plant Based)
This one is DELICIOUS!!! Seriously, I have been eating these for my pre-workout fuel haha. So YUM and so good for you! I have been trying to experiment with different sweeteners and I read something about date paste, so since I had some dates all ready in my refrigerator, I thought I would experiment–the most fun part, except when it doesn’t turn out lol. In this recipe I subbed out the sugar for date paste, equal amounts. It tasted amazing and not too sweet, which I love.
The reason why I call them cowboy cookies is because I have been thinking about my dad lately and these cookies just seemed fitting for celebrating him. It was his birthday this month and he was a tried and true cowboy though and though. I can picture him out on the range herding cattle and eating some of these cowboy cookies. Oh man, I miss that guy. Here’s to you, dad!
WFPB Cowboy Cookies
- 2 T. Flax Seed
- 6 T. Water
- 3/4 C. Date Paste (see below for recipe)
- 2 C. Natural Peanut Butter
- 1/2 C. Apple Sauce
- 1 T. Vanilla
- 2 tea. Apple Cider Vinegar
- 1/2 tea. Salt
- 1/2 tea. Baking Soda
- 3/4 C. Regular Oats
- 1 C. Cup4Cup Flour (gluten free)
- 1 C. Coarsely Cut Walnuts
- 1/2 C. Unsweetened Shredded Coconut Flakes
- 1 C. Enjoy Life mini chocolate chips
Mix flax seed and water. Let sit for about 5 minutes.
Mix all of the dry ingredients together and all of the wet ingredients together in 2 separate bowls. Gradually add the dry ingredients into the wet ingredient bowl and mix by hand. Mix well and add walnuts, coconut flakes and chocolate chips. Mix well until all ingredients are combined and refrigerate for 30 minutes to an hour.
Preheat oven to 350 degrees. Have 2 cookie sheets ready with a splat mat on each cookie sheet. Get about 2 T of the dough and roll it into a ball with the palms of your hands and sit each ball on the cookie sheet. After the cookie sheet is full, take a fork and flatten out each cookie so they resemble the picture below. I just kind of pat the fork around the ball until it is to my liking. I like mine about 1/4 – 1/2 ” thick. Whatever thickness you decided on, make sure they are all uniform so they cook equally though. Repeat this process for the remaining cookie dough.
I put 2 cookie sheets in my convection oven – one on each rack. Cook for 12 minutes.
Makes 3 1/2 dozen cookies.
Recipe for Date Paste:
2 cups of fresh dates, pitted (pack it down good)
1/2 C. Water (add a little more if too thick)
Mix well in food processor or Vitamix. I used the Vitamix and used the tamper to mix it up well and I stopped and started it in between tapping it down. It worked great!