Cowgirls Gone Nuts Cookie

The Cowgirls Gone Nuts Cookie is a loaded cookie that will blow your hat off and cause you to yell, “YeeeeHaaaa!” I call it the one bowl wonder! Lasso yourself a large bowl, wrangle all the ingredients into the bowl, dive in with your hands, mix it up and presto…you have one nutty cowgirl! Every bite you take of this cookie is fully loaded with flavor; oats, dates, coconut, pecans, banana and chocolate. Where it lacks refined sugars, gluten and dairy, it doesn’t lack flavor or nutrients. Throw a few of these here cookies in the saddlebag as you head out in the morning and add a little “spur” into your day.

These cookies freeze beautifully!. I wrapped each cookie individually in plastic wrap and then put them inside of a freezer Zip-lock plastic bag. My husband actually loved them right out of the freezer as well as being thawed at room temp. So make up a batch and place in the freezer for those days that you need a quick fix! :)

Ingredients:

Dry Ingredients:

1 1/2 cup ground flax (grind in coffee grinder)
1/2 cup flax seeds
1/2 cup dried coconut flakes
1 cup raw pecans, rough chopped
2 cups gluten-free rolled oats
1/2 cup mejool dates (8), diced
1 cup raw chocolate chips

Wet Ingredients:

1 1/2 cups water
1/2 cup raw agave nectar
1/4 cup raw coconut butter, melted
2 bananas, ripe – sliced
2 tsp cinnamon
1/2 tsp sea salt

Preparation:

Combine all dry ingredients together in a large bowl. Mix together and start adding in the wet ingredients. Personally, I recommend removing any rings from your fingers, wash your hands and dive in finger tips first! I found great, sticky pleasure in this! Mix the batter well. It is a bit sticky.
Using a large cookie scoop, level off each scoop full and place on the non-stick teflex sheet that comes with your dehydrator. If you don’t have those, you can use parchment paper (don’t use wax paper). Press them down a bit to flatten them. I occasionally stopped and wet my hands to prevent the cookie dough from sticking to my hands.
Dehydrate at 145 for 60 minutes (set a kitchen timer so you don’t forget them at this high temp).
Remove the cookies from the teflex sheets and place on the mesh screen.
Reduce temp to 105 degrees and continue drying for approx. 10 hours.
Once cooled, store in an airtight container in the fridge or wrap individually in plastic wrap. Keeping them in the fridge will extend the shelf life of these moist cookies and slow the growth of bacteria.
These will freeze well too!