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Parve
Easy
8 Servings
Allergens 
50 Minutes
Diets
No one has any idea why this cookie loaded with nuts, chips, and coconut was named “the cowboy cookie.” Some speculate it’s hardy enough to survive long days out West, while others claim the recipe was developed in Texas where cowboys are prolific. To me, it’s the Ben & Jerry’s of blondies, filled with chunks and great texture. I love that every bite has a unique treat.
Yield: 18-20 bars
1/2 cup butter or vegan butter
2 cups brown sugar
2 large eggs
2 teaspoons vanilla extract
1/2 teaspoon salt
1/2 cup coconut flour
1/4 cup Gefen Almond Flour
2 teaspoons baking powder
2 cups Glicks Chocolate Chips
1/2 cup shredded coconut
3/4 cup chopped almonds, pecans, or walnuts
Preheat oven to 350 degrees Fahrenheit. Lightly grease a 9×13-inch pan.
Melt butter in a medium-sized saucepan. Add brown sugar and stir until smooth. Let cool until lukewarm. Add eggs and stir. Add vanilla extract, salt, white whole wheat flour, coconut flour, almond flour and baking powder and stir until just mixed. Fold in chocolate chips, coconut and nuts.
Pour into the pan and spread evenly. Bake for 25 to 30 minutes, until moist crumbs form on tester. Let cool completely before cutting.
Photo by Chay Berger
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