We name them cowwoman cookies. However Google says they’re cowboy cookies. Who says a cowgirl can’t have cookies, too!? We shared these cowindividual cookies with many non-gluten-free pals, and so they all saved going again for extra…that’s whenever you know they’re good!
Chewy, nutty, and completely candy, these cookies are LOADED with goodies (oats, coconut, chocolate, and walnuts or pecans). They’re impressed by the satisfying cowgirl cookies of our childhood, however made vegan, gluten-free, and with simply 1 bowl in 20 minutes. We’re so excited so that you can give them a attempt! Let’s get cookie-in’!
What are Cowboy (or Cowgirl) Cookies?
Cowboy cookies are form of like oatmeal chocolate chip cookies however with further goodies occurring — further oats, PLUS coconut and pecans. They’re form of the perfect.
Their origin story isn’t clear, however some say they originated in Texas whereas others declare the cookies might final a very long time within the saddlebags of cowboys. They turned standard someday after 1992 once they received the presidential bake-off competitors in Household Circle Journal. Second of gratitude for the fantastic soul who created them, whoever they’re!
How one can Make a Vegan, Gluten-Free Model
Our straightforward, vegan, gluten-free model of those cookies begins with making a flax egg because the binder.
Then we add melted vegan butter (or coconut oil), brown sugar (or coconut sugar), and a cookie important: vanilla extract! For the dry elements, almond flour and our DIY gluten-free flour blend give the cookies an undetectably gluten-free texture, whereas baking soda helps them rise and salt provides taste.
Subsequent we stir within the goodies: walnuts (or pecans), oats, chocolate chips, and shredded coconut.
Lastly, roll the dough into balls, then flatten them out and bake!
As soon as the cookies are out of the oven, you’re up in opposition to the toughest half (wink): Allow them to cool for 10 minutes to assist them agency up. But when that’s an excessive amount of to ask, we get it. These cookies are tempting!
We hope you LOVE these cowgirl (or cowboy) cookies! They’re:
Just a little healthful
Loaded with nuts + chocolate
Fast & straightforward
& SO snackable!
They’d make the right deal with to have available all through the week or to tackle hikes, tenting journeys, and past! Serve with coffee, hot chocolate, or dairy-free milk for the final word satisfying combo.
Extra Vegan Gluten-Free Cookie Recipes
Should you do this recipe, tell us! Depart a remark, charge it, and don’t neglect to tag a photograph @minimalistbaker on Instagram. Cheers, pals!
Servings 22 (Cookies)
- 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, attempt a seed meal)
- 3/4 cup DIY gluten-free flour blend (if not gluten-free, attempt 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 extra coconut and walnuts)
- 1/3 cup dairy-free semi-sweet chocolate chips (or darkish chocolate chips for much less sweetness // we like Enjoy Life mini chips)
- 1/4 cup shredded coconut (additionally referred to as desiccated coconut)
Preheat the oven to 350 levels F (176 C) and put together two baking sheets by lining them with parchment paper.
Put together flax egg in a big mixing bowl by mixing flaxseed meal and water. Put aside for five minutes to let gel.
To the flax egg, add melted vegan butter (or coconut oil), brown sugar (or coconut sugar), and vanilla and whisk till clean.
Add the almond flour, gluten-free flour mix, baking soda, and salt and stir with a picket spoon till mixed. Then stir within the walnuts (or pecans), oats, chocolate chips, and coconut till evenly distributed.
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 aside. Bake for 12-14 minutes till barely darker on the perimeters and a bit agency to the contact. Let cool for 10 minutes earlier than having fun with (they are going to agency up as they cool)!
Leftover cookies preserve at room temperature for 3-4 days, within the fridge for 1 week (although the feel will change barely), or within the freezer for 1 month.
*We barely want vegan butter and brown sugar on this recipe, however coconut oil and coconut sugar additionally work nicely (they do change the colour barely).
*Vitamin info is a tough estimate.
*Tailored from our Cranberry Macadamia Nut Cookies.
Serving: 1 cookie Energy: 149 Carbohydrates: 14.3 g Protein: 2.3 g Fats: 9.8 g Saturated Fats: 4.5 g Polyunsaturated Fats: 1.8 g Monounsaturated Fats: 1.9 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 108 mg Potassium: 76 mg Fiber: 1.5 g Sugar: 6.9 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 26 mg Iron: 0.7 mg