Cowboy Cookies
21/2 cups whole wheat flour (or whole wheat pastry flour,
which will create a more delicate, moist cookie)
1 cup oat flour or all-purpose flour
1/2 cup brown rice protein
1 tsp aluminum-free baking powder
1 tsp baking soda
3 tbsp arrowroot powder
3/4 tsp sea salt
1 cup unsalted butter, room temperature
1 cup rice milk, soy milk, or cow’s milk
3/4 cup applesauce
1/2 cup maple syrup
1 tbsp pure vanilla extract
2 cups rolled oats
1 cup chocolate chips
1/2 cup chopped pecans
Yield: About 18 Half Fist-Sized Cookies
Preheat oven to 375 degrees, with rack in middle position. Grease one or two cookie sheets.
Mix flours, baking powder, baking soda, arrowroot powder, and salt in a medium bowl.
Set aside.
In a stand mixer or large bowl, beat the butter until fluffy. Slowly add the milk, applesauce,
maple syrup, and vanilla. Beat until incorporated, you may have a slightly lumpy mixture,
which is a result of using cold ingredients - the cookies will still turn out great!
Slowly fold in the dry ingredients.
Add the oats, chocolate chips, and pecans. Mix only until incorporated.
Make half fist-sized domes and place them about an inch apart on your cookie sheet. (They
won’t rise or melt down; they will stay how you shape them.) Cook until golden around
edges, for about 12 to 15 minutes.
3918 Ruger Drive • Royse City, Texas 75189 • 888.442.2124
http://www.bioinnovations.net/
http://www.bioinnovations.net/