Cashew Butter Cowboy Cookies

Yeehaw, partner! 🤠 It’s time to make Cashew Butter Cowboy Cookies, inspired by a gooey chocolate chip cookie recipe by @FleekyFoods! ⁠
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We used our Cashew Butter with Coconut Nectar, but feel free to substitute your favorite nut butter. ⁠
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INGREDIENTS ⁠

• ¼ cup melted coconut oil ⁠
• 1 cup coconut sugar ⁠
• ¼ cup Big Spoon Roasters Cashew Butter with Coconut Nectar⁠
• 1 tsp vanilla extract ⁠
• 1 egg ⁠
• 1 ½ cups oat flour ⁠
• ½ tsp baking powder ⁠
• 1 tsp baking soda ⁠
• ½ cup dark chocolate chips ⁠
• ½ cup rolled oats ⁠
• ½ cup chopped pecans ⁠
• ½ cup unsweetened coconut flakes ⁠ 

PREPARATION

1. In a large bowl, combine ¼ cup melted coconut oil with 1 cup coconut sugar, ¼ cup cashew butter, and 1 tsp vanilla extract. ⁠
2. Add egg and stir to combine. ⁠
3. Add oat flour, 1/2 tsp baking powder, and 1 tsp baking soda. Stir to combine. ⁠
4. Fold in dark chocolate chips, oats, chopped pecans, and coconut flakes. 
5. Using an ice cream scooper, scoop dough onto a parchment-lined baking sheet. ⁠
6. Refrigerate dough for as little as 10 minutes, or overnight for thicker cookies. ⁠
7. Preheat oven to 350º F. ⁠
8. Bake for 10-12 minutes until golden brown and cooked through. ⁠

Click here to watch a how-to video! ⁠