Grain-Free Ranger Cookies

Fall is upon us and Ranger cookies are perfect for the lunch box. Ranger cookies are a classic that can be traced back to the 1930’s. They are more common in Texas and Oklahoma, I’m not sure how well known they are outside of this area. Betty Crocker does include them in one of their cookbooks so they do have some clout. I discovered them in college, they were sold daily at the university bakery. I ate my share and have fond memories. I definitely wanted to make a version that I could enjoy now.

These cookies are egg-free and dairy-free. The almond butter gives them the slight chew and a buttery taste. I got the idea from this recipe at the Vegan8 (NOT SCD). Use an almond butter that is a bit runny, a dry one would not work here. I recreated the brown sugar flavor by using dark buckwheat honey in addition to regular honey. Buckwheat honey has a molasses flavor and works beautifully here. If you don’t have dark honey, regular honey will still work.

Ranger cookies are known for their texture. A combination of oats, coconut, and crunchy cereal (often Wheaties, Corn Flakes, or Rice Crispies) create the notable texture. Two of those ingredients contain grains, so I had to figure out how to recreate the texture without the grain. I found fine shredded unsweetened coconut and pecans chopped very small did the trick. If your coconut is the longer shreds, just pulse it a few times in a food processor until it is the size of a grain of rice.

This one-bowl recipe is easy to make and will quickly become a family favorite.

First, preheat your oven to 325F/163C. Line a large baking sheet with parchment paper.

Whisk the coconut flakes, almond flour, baking soda, and sea salt in a large mixing bowl. Whisking will combine the ingredients while removing any lumps in the almond flour.

Next, add almond butter, honey, nut milk, and vanilla extract to the bowl. Stir with a mixing spoon until the ingredients are well combined.

The batter will be thick. Stir in the pecans.

Use slightly wet hands to roll the dough into walnut sized balls and place about 2″/5cm apart on the baking sheet.

Press dough down slightly until flattened into a circle about 1/4″ thick. Bake 12 minutes, just until set and lightly browned.

These cookies have a slight chew while giving the overall Ranger Cookie texture fix. You can bake them a little longer to make them crunchy, but you will also sacrifice the buttery flavor. Cool completely before eating. Makes about 20 – 24 cookies.