Cowgirl Cookies in a Bowl (Vegan and Gluten-Free)
Cowgirl cookies are what we call them. However, Google claims they are cowboy cookies. Who says a cowgirl can't enjoy cookies? We gave these cow person cookies to several non-gluten-free friends, and they all kept coming back for more when that's you know they're good!
These cookies are LOADED with goodies and are chewy, nutty, and perfectly sweet (oats, coconut, chocolate, and walnuts or pecans). They're inspired by the satisfying cowgirl cookies of our childhood, but vegan, gluten-free, and ready in 20 minutes with just one bowl. We can't wait for you to try them out! Let's make some cookies!
Cowboy (or Cowgirl) Cookies are what they sound like
Cowboy cookies are similar to oatmeal chocolate chip cookies, but with more goodies — extra oats, as well as coconut and pecans. They're among the best.
Their origins are unknown, but some claim they originated in Texas, while others claim the cookies could last a long time in cowboy saddlebags. They became known after winning the presidential bake-off competition in Family Circle Magazine in 1992. Thank you to the wonderful soul who created them, whoever they are!
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Making a Vegan, Gluten-Free Version
Our simple, vegan, gluten-free version of these cookies starts with a fiber egg as a binder. Then we add melted vegan butter (or coconut oil), brown sugar (or coconut sugar), and vanilla extract, which is a cookie must! Almond flour and our DIY gluten-free flour blend give the cookies an invisible gluten-free texture, while baking soda aids in rising and salt adds flavor.
Then we add the nuts (or pecans), oats, chocolate chips, and shredded coconut. Finally, roll the dough into balls, flatten them, and bake! When the cookies come out of the oven, the hardest part (wink) begins: let them cool for 10 minutes to firm up. But we understand if that's too much to ask. These cookies look delicious!
We hope you enjoy these cowgirl (or cowboy) cookies as much as we do! They’re:
- Deliciously sweet
- A little healthy
- Packed with nuts and chocolate
- Quick and simple
- & SO DELICIOUS!
Ingredients:
US Customary – Metric
1 Tbsp flaxseed meal (to make flax egg*)
2 ½ Tbsp water (to make flax egg*)
1/2 cup melted vegan butter or coconut oil (we like Miyoko’s)
3/4 cup brown sugar (or coconut sugar)
1 tsp vanilla extract
1 cup almond flour (if nut-free, try a seed meal)
3/4 cup DIY gluten-free flour blend (if not gluten-free, try all-purpose flour)
1/2 tsp baking soda
1/2 tsp sea salt
1/2 cup roughly chopped walnuts (or sub pecans or peanuts)
1/2 cup rolled oats (if oat-free, sub more coconut and walnuts)
1/3 cup dairy-free semi-sweet chocolate chips (or dark chocolate chips for less sweetness // we like Enjoy Life mini chips)
1/4 cup shredded coconut (also called desiccated coconut)
Instructions:
1. Preheat the oven to 350 degrees F (176 C) and prepare two baking sheets by lining them with parchment paper.
2. Prepare flax egg in a large mixing bowl by mixing flaxseed meal and water. Set aside for 5 minutes to let gel.
3. To the flax egg, add melted vegan butter (or coconut oil), brown sugar (or coconut sugar), and vanilla and whisk until smooth.
4. Add the almond flour, gluten-free flour blend, baking soda, and salt and stir with a wooden spoon until combined. Then stir in the walnuts (or pecans), oats, chocolate chips, and coconut until evenly distributed.
5. Use a spoon or 1 ½ tbsp. cookie scoop (we like this one) to scoop the dough into balls, then flatten into discs (~2 inches in diameter) and place them on the baking sheets, spacing them 1-2 inches apart. Bake for 12-14 minutes until slightly darker on the edges and a little firm to the touch. Let cool for 10 minutes before enjoying (they will firm up as they cool)!
6. Leftover cookies keep at room temperature for 3-4 days, in the refrigerator for 1 week (though the texture will change slightly), or in the freezer for 1 month.
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