These are the best paleo ranger cookies! Easy to make these healthy cookies are made with almond flour and shredded coconut so they are also gluten free and can be made vegan too. You can enjoy these homemade cookies for dessert or as a snack.
What are ranger cookies?
Ranger cookies, also known as cowboy cookies, are a type of cookie that are classically made with shredded coconut and oats to give them a nice chewy texture. Some versions also call for the addition of other ingredients like chopped nuts or chocolate chips.
I grew up eating ranger cookies. My grandma made them for us and they were always one of my favourite cookie recipes. However, once I changed to the paleo diet I could no longer enjoy her amazing cookies, but I was bound and determined to come up with a grain free version, and this recipe is the result.
Why you will love this recipe:
- These cookies are so delicious! They are soft, sweet and chewy.
- They are surprisingly easy to make and if you are familiar with paleo baking I bet you already have all the ingredients in your pantry to make them.
- Kids love them!
- They make a delicious dessert but are also great as a snack.
- They store well and also freeze really well.
- Besides being paleo these cookies are also gluten free, dairy free, grain free and refined sugar free.
Key ingredients and substitutions:
- Almond flour - one of my favourite grain free flours to bake with is almond flour. It has a naturally sweet flavour and has such a great texture for cookies. Just be sure to use blanched almond flour and not almond meal as almond meal is too course.
- Finely shredded coconut - this ingredient is really what defines a ranger cookie and is a key ingredient for this recipe. Be sure to use finely shredded coconut and not coconut flakes for making these gluten free cookies.
- Coconut oil - coconut oil is a great dairy free alternative to butter that helps add moisture to these soft chewy cookies.
- Maple syrup or honey - either of these natural sweeteners can be used to make these cookies and keeps them refined sugar free.
- Coconut milk - this helps add even more moisture to these cookies to give them that perfect melt in your mouth texture. I recommend using full fat coconut milk and not light coconut milk for the best taste.
How to make:
Step one:
First, preheat your oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper.
Step two:
Then, in a large mixing bowl combine the dry ingredients.
Step three:
Now add the wet ingredients to the bowl and blend well with a pastry blender (or spoon).
Step four:
Using your hands or a cookie scoop, form the dough into 1 inch balls and place on the parchment paper.
Step five:
Using a fork, flatten the cookies using a crosshatch pattern (Tip: wet the fork every few cookies to prevent the dough from sticking to the fork).
Step six:
Bake the cookies for 15-16 minutes, or until golden on the bottom.
Step seven:
Lastly, let the cookies cool, then serve and enjoy!
Chef's tips:
- Let the cookies cool completely before enjoying them. Trust me, the wait is worth it!
- If you wet the fork between cookies when making the crosshatch pattern this will prevent the dough from sticking to the fork.
How to store:
Store these cookies in an airtight container at room temperature for up to 3 days or in the fridge for up to 7 days. These cookies also freeze really well. To freeze them, place the cookies in an airtight bag or container and store in the freezer for up to 3 months.
Frequently asked questions:
Yes! These cookies are also gluten free and dairy free.
No they are not because they are made with an egg. I have not tested an egg-free version of this recipe and am not sure if it would work out.
Other recipes you will love:
- Lemon lavender cookies
- Almond flour peanut butter cookies
- Lemon blueberry cookies
- Cassava flour chocolate chip cookies
Since you made it this far we are basically best friends so be sure to follow me on Instagram, Pinterest, TikTok and Facebook where I share even more recipes and healthy living tips! And don’t forget to leave this recipe a star review before you go!
Recipe
Paleo Ranger Cookies
Ingredients
- 2 1/2 cups almond flour
- 1 1/2 cups finely shredded coconut
- 1/2 teaspoon baking soda
- 1 pinch sea salt
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup or honey
- 1/4 cup full fat coconut milk
- 1 tablespoon vanilla extract
- 1 egg
Instructions
- Preheat your oven to 350F.
- In a large mixing bowl combine the dry ingredients.
- Add the wet ingredients and blend well with a pastry blender (or spoon).
- Cover 2 baking sheets with parchment paper.
- Form the dough into 1 inch balls and place on the parchment paper.
- Using a fork flatten the cookies using a crosshatch pattern (Tip: wet the fork every few cookies to prevent the dough from sticking to the fork).
- Place the trays in the oven and bake for 15-16 minutes, or until golden on the bottom.
- Remove from the oven and let the cookies cool.
- Serve and enjoy!
Notes
- Store these cookies in an airtight container at room temperate for 3 days or in the fridge for 7 days.
Nutrition
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