We call them cowgirl cookies. But Google says they’re cowboy cookies. Who says a cowgirl can’t have cookies, too!? We shared these cowperson cookies with many non-gluten-free friends, and they all kept going back for more…that’s when you know they’re good!
Chewy, nutty, and perfectly sweet, these cookies are LOADED with goodies (oats, coconut, chocolate, and walnuts or pecans). They’re inspired by the satisfying cowgirl cookies of our childhood, but made vegan, gluten-free, and with just 1 bowl in 20 minutes. We’re so excited for you to give them a try! Let’s get cookie-in’!
What are Cowboy (or Cowgirl) Cookies?
Cowboy cookies are kind of like oatmeal chocolate chip cookies but with extra goodies going on — extra oats, PLUS coconut and pecans. They’re kind of the best.
Their origin story isn’t clear, but some say they originated in Texas while others claim the cookies could last a long time in the saddlebags of cowboys. They became popular sometime after 1992 when they won the presidential bake-off competition in Family Circle Magazine. Moment of gratitude for the wonderful soul who created them, whoever they are!
How to Make a Vegan, Gluten-Free Version
Our easy, vegan, gluten-free version of these cookies begins with making a flax egg as the binder.
Then we add melted vegan butter (or coconut oil), brown sugar (or coconut sugar), and a cookie essential: vanilla extract! For the dry ingredients, almond flour and our DIY gluten-free flour blend give the cookies an undetectably gluten-free texture, while baking soda helps them rise and salt adds flavor.
Next we stir in the goodies: walnuts (or pecans), oats, chocolate chips, and shredded coconut.
Lastly, roll the dough into balls, then flatten them out and bake!
Once the cookies are out of the oven, you’re up against the hardest part (wink): Let them cool for 10 minutes to help them firm up. But if that’s too much to ask, we get it. These cookies are tempting!
We hope you LOVE these cowgirl (or cowboy) cookies! They’re:
A little wholesome
Loaded with nuts + chocolate
Quick & easy
& SO snackable!
They would make the perfect treat to have on hand throughout the week or to take on hikes, camping trips, and beyond! Serve with coffee, hot chocolate, or dairy-free milk for the ultimate satisfying combo.
More Vegan Gluten-Free Cookie Recipes
- Vegan Trail Mix Cookies (Gluten-Free + Grain-Free)
- Fudgy Vegan Brownie Cookies
- 5-Ingredient No-Bake Peanut Butter Thumbprints
- Peanut Butter Cup Cookies (V/GF)
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
1-Bowl Cowgirl Cookies (Vegan + Gluten-Free)
- 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)
- Preheat the oven to 350 degrees F (176 C) and prepare two baking sheets by lining them with parchment paper.
- Prepare flax egg in a large mixing bowl by mixing flaxseed meal and water. Set aside for 5 minutes to let gel.
- To the flax egg, add melted vegan butter (or coconut oil), brown sugar (or coconut sugar), and vanilla and whisk until smooth.
- 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.
- 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)!
- 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.
*We slightly prefer vegan butter and brown sugar in this recipe, but coconut oil and coconut sugar also work well (they do change the color slightly).
*You can substitute an equal amount of our NEW Minimalist Baker Gluten-Free Flour Blend for the DIY Blend in this recipe.
*Nutrition information is a rough estimate.
*Adapted from our Cranberry Macadamia Nut Cookies.
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