The best healthy salted cowboy cookies that are gluten-free and topped with pretzels and chocolate chips. These almond flour oatmeal cookies have slightly crisp edges but super soft and super gooey centers. Everyone will love them!
Preheat oven to 350°F. Line a baking sheet with parchment paper.
Using a stand mixer or handheld electric mixer, beat the softened butter and coconut sugar on medium-high. Should take about 30 seconds to 1 minute.
Scape the sides with a spatula and add in the eggs and vanilla extract. Beat on medium-low until just combined, for about 20 seconds.
Add in almond flour, baking soda, and salt. Mix on medium-low until just combined.
Using a spatula, hand fold in the rolled oats and chocolate chips.
Using a cookie scooper or your hand, roll dough into equal-sized balls (2 Tablespoons of dough for each). Make sure to evenly space them out as they will spread a little.
Gently press a few crushed pretzel pieces into each cookie dough ball. Do not flatten into a patty shape.
Bake for 10 - 12 minutes, until the tops are golden brown and the center is still a bit doughy.
Let cool for 5 minutes on the baking sheet, sprinkle with flaky salt, and enjoy the cookies warm!
Notes
If the dough is too soft, I recommend popping it into the refrigerator for 15 minutes to firm up.* Can substitute coconut sugar with light brown sugar.TO STORE: in an airtight container at room temperature for 3 - 4 days.FREEZING: freeze cookie dough balls for up to 3 months. Simply follow instructions when you are ready to bake them!