Peanut Butter Cowboy Cookies

Peanut Butter Cowboy Cookies

Total Time: 1 hour

Yield: 6 Texas-sized Cookies

Peanut Butter Cowboy Cookies


  • 1 Cup Earth Balance (vegan butter), softened
  • 2/3 Cup natural creamy Peanut Butter
  • 1/2 Cup Coconut Sugar
  • 1/2 Cup Brown Sugar
  • 1/2 Cup Organic Sugar
  • 2 "Ener-G" vegan eggs
  • 2 teaspoons Vanilla
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Baking Powder
  • pinch of salt
  • 1 Cup Almond Flour
  • 1 Cup All-Purpose Flour
  • 1 Cup uncooked Oats
  • 1/2 Cup Chocolate Chips
  • 1/2 Cup chopped Pecans


In a heat-safe bowl, such as stainless steel, combine first 10 ingredients and stir stove-top over a low heat until peanut butter and butter are softened.

With electric beaters, start adding in flours and oats. Switch to a big wooden spoon and mix in chocolate chips and pecans.

Roll dough into 6 fist-sized balls and refrigerate dough for 20 minutes. Line two baking sheets with parchment paper and preheat oven to 350.

Place 3 balls on each baking sheet and press into large half-inch thick rounds.

Bake for 20-15 minutes, or until edges start to get crispy