Everything you could imagine in one cookie, and yet my Cowboy Cookies recipe is still gluten-free and sugar-free!
Preheat oven to 350°F (180°C) then line a cookie sheet with parchment paper and set aside.
In a large bowl, whisk together the eggs, swerve, nut butter, melted coconut oil, and vanilla extract
Add the almond flour, coconut flour, baking soda, and salt to the wet ingredients and mix until a thick dough comes together.
Lastly, fold in the oats, chocolate chunks, nuts, coconut, and dried fruit then allow the dough to sit for 5-10 minutes at room temperature.
Roll the dough into heaped tablespoon sized balls and place them on the prepared cookies sheet about 1 1/2 inches. Gently press them down into 1 inch thick discs.
Bake the cookies for 10-12 minutes until edges are just slightly golden.
Store at room temperature for up to 3 days. You can also freeze the raw dough scooped for up to 4 weeks.
*You can use flax or chia egg instead of egg in this recipe
*If you do not have an alternative sugar you can use coconut sugar or brown sugar in a 1:1 ratio.