It’s ironic that I would start with a cowboy cookie recipe – they have never been my favorite cookies! My husband loves them though, so here we are. He also loves any Prohibition Era-type drink, including the Sidecar.
My mom makes cowboy cookies with dried cranberries and chocolate chips; his mom makes them with pecans and coconut. For this recipe, I decided to have the best of both worlds! Once I saw this recipe in Food Network magazine, I knew that it was fated – cowboy cookies with a sidecar twist must happen!
2 c. organic whole wheat pastry flour, like Bob’s Red Mill
1⁄2 tsp. sea salt
1 (heaping) tsp. of baking soda
2 c. oats
1⁄2 c. organic non-hydrogenated vegetable shortening, like Spectrum or Nutiva
1⁄2 c. coconut oil, softened
1 c. coconut sugar
2 T. flaxseed, ground
8 T. gin, whiskey, or bourbon
1 tsp. vanilla extract
1⁄2 c. gin-infused dried cherries
1⁄2 c. pecans, chopped
1⁄2 c. mini chocolate chips, like Enjoy Life (dairy, soy, & nut-free)
1⁄2 c. unsweetened shredded coconut
Extra gin, whiskey, or bourbon for cherry-infusing
For the gin-infused dried cherries:
Fresh cherries are ideal, but they are pricey! Grab a 1⁄2 cup of dried cherries and place them in a resealable bag or bowl. Add enough gin (or other alcohol) to cover the cherries. Seal the container and let the cherries rehydrate overnight or even two days. Note: I used gin in my recipe and it worked really well! The cherries may become a tad discolored, but don’t fear; they will look and taste fine!
For the cookies:
Preheat the oven to 350°. Line a cookie sheet with parchment paper or a silpat mat.
Mix the flaxseed and tablespoons of gin in a small cup. Let it rest for 10 minutes so it becomes thicker.
In a food processor, pulse the oats until they resemble a coarse powder. Add the flour, salt, and baking soda to the oats and pulse a few times to mix. Set aside.
In a large mixing bowl, combine shortening, coconut oil, and sugar until they are paste-like. Add vanilla and flaxseed/gin mixture until ingredients are incorporated. Slowly add the dry ingredients to the mixing bowl. Drain the gin-infused cherries and add them.
Remove the bowl from the mixer (if you’re using a stand mixer or a hand mixer) and stir in the pecans, coconut, and chocolate chips by hand.
Using a cookie scoop, scoop a dollop of cookie dough onto your prepared tray. (If you don’t have a cookie scoop, spoon tablespoons onto the cookie sheet. Just make sure that they are all about the same size!) The cookie scoop will yield small dome-shaped cookies; squish them a little flatter with your fingers – these cookies don’t spread out too much.
Bake the cookies for about 10 minutes. They will be a little soft to the touch. Let them cool on the baking sheet for 10 minutes then transfer them to a wire rack to finish cooling for an additional 10 minutes.
You’ll taste a subtle hint of gin when you bite into the cookies – they really have a great flavor! And, if you decide not to bake the cookies, dig in to the dough! It tastes delicious and it’s egg-free!
This recipe yields around 4 dozen cookies.