If you caught my earlier post today, then you already know we’re talking about travel snacks! Being gluten free doesn’t often lend itself to a lot of choices when traveling, so I (Lauren) like to make my own. This next snack is one I actually crave regularly and literally turns me into a cookie monster. Cowboy Cookies were introduced to me by my mother-in-law who would send fresh batches to Chase and I when we lived in Virginia. Those packages were always my favorite. I have tweaked her recipe just a bit. But, here’s the trick when it comes to storing or traveling with these bad boys: Always include a piece of bread! I know it sounds strange but when you pack up your cookies, adding a slice of bread will keep them soft and chewy. It’s like magic really. Fair warning, these cookies are seriously addictive. Keep reading for the recipe…
Makes about 15 cookies
- ¼ cup coconut oil (It’s better if somewhat solid, similar to room temperature butter. If yours is melted just pop it in the fridge for a couple of minutes.)
- ¼ cup coconut sugar
- ¼ cup brown sugar
- 1 egg
- ½ tsp vanilla
- ½ cup crunchy peanut butter
- 1 ½ cup old fashion oats
- ½ tsp baking soda
- ½ tsp cinnamon
- Pinch of salt
- ⅓ cup dark chocolate chunks
Set oven to 350 degrees. Prepare a cookie sheet with parchment or a silicone mat.
Mix sugars and coconut oil. Add egg, vanilla, and peanut butter, mix well.
Add oats, baking soda, cinnamon and salt. Mix well.
Chop your chocolate chunks just a bit then fold into the dough.
With a small ice cream scoop or a spoon, distribute the dough onto your cookie sheet.
Cook for 11-14 minutes. (Do not overbake!)
Note: You can easily double or triple this recipe. I do small batches because otherwise I will sit and eat all of them. I can’t help myself! These cookies make the best travel buddies! I’ll throw them in my carry on along with a couple of apples, some veggies and hummus and the snack packing is complete. What are your favorite travel snacks?
Photography by Chase Daniel