cowgirl cookies

Chewy, nutty, and perfectly sweet “cowgirl” cookies with walnuts, shredded coconut, and chocolate chips! Undetectably gluten-free and vegan, with just 1 bowl and 20 minutes required!

1-Bowl Cowgirl Cookies (Vegan + Gluten-Free)

Tbsp flaxseed meal ((to make flax egg*))

½ Tbsp water ((to make flax egg*))

vegan butter or coconut oil

brown sugar ((or coconut sugar))

tsp vanilla extract

flour

DIY gluten-free flour blend* ((if not gluten-free, try all-purpose flour))

tsp baking soda

tsp sea salt

walnuts ((or sub pecans

rolled oats ((if oat-free, sub more coconut and walnuts))

dairy-free semi-sweet chocolate chips

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.

the BEST GF COOKIES EVER. I reduced the sugar by half and used some vanilla protein powder, they were a bit dry so added some sugar free almond milk. A-M-A-Z-I-N-G. Would love to make a much bigger batch to freeze, maybe this is a dumb question but should I freeze them  before or after baking them :) thank you so so so much

So delicious, like most everything you make! I substituted 1/4 c. coconut sugar for the brown sugar and used the new recipe for GF flour. I used unsweetened grated coconut and they were amazing.

These are delicious! I added lightly sweetened dried cranberries. Chewy and soft. I baked for 12 minutes. Pecans for us worked great. 

Would your gluten free flour blend work for this and do you still sell it? I couldnt find it. Thanks!

Kid approved! No one would even know that they are egg-free, dairy-free e, and gluten-free!  It was great to make with my 7 year old who helped stir up until the very end. 

I made mine without coconut due to kid preferences but turned out great even without it. I used gluten free oat flour and gluten free oats as well. 5 start rating from the family!

I bake a few of these for my daughter and give her the rest in already slightly flattened balls in freezer bags ready for the freezer.  She is the only gluten free person in her family, so bakes a few of these and the Easy Tahini Cookies as needed, so she can enjoy a treat with the rest of the family.  They turn out fine.  (Not sure how long she keeps them in the freezer)

YUM! Made these exactly as written and they were incredible, I couldn’t stop eating them. Brought them to a friend’s house and everyone there was raving and couldn’t believe they are GF/V!

I make these on repeat, especially on low-energy nights where I need a good treat. These are easy to make, the walnuts add such a nice flavor + texture. I’m not usually a fan of healthier chocolate chip cookies but oh my. The dough is also awesome to eat :):)

https://www.youtube.com/watch?v=iz5XtDcxrNk

Chewy, nutty, and perfectly sweet “cowgirl” cookies with walnuts, shredded coconut, and chocolate chips! Undetectably gluten-free and vegan, with just 1 bowl and 20 minutes required!

Full Recipe: https://minimalistbaker.com/1-bowl-cowgirl-cookies-vegan-gluten-free/
 
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1-Bowl Cowgirl Cookies (Vegan + Gluten-Free) | Minimalist Baker Recipes

These cookies are a perfect way to quiet your sweet tooth.  The brown butter adds depth of flavor and the final results are the perfect mix of chewy delicious oatmeal and chocolate cookies.  A pinch of salt on top is optional, but adds one more layer of flavor.  Make a batch to share or make some and freeze the extra for when you need to treat yourself!

Cowgirl Cookies

unsalted butter

brown sugar

white sugar

eggs

vanilla extract

all-purpose flour

cornstarch

baking soda

baking powder

salt

oats

walnuts

chocolate chips

Brown butter in a skillet over medium heat until a nutty brown color. It will most likely foam up and have a few brown specks in it.  This is to be expected. It should smell toasted and be a light golden brown, be careful not to let it burn. Let cool slightly while you gather the remaining ingredients.

Beat together brown butter, brown sugar and white sugar in your mixing bowl. Set aside to cool slightly.

In another bowl, combine the flour, cornstarch, baking soda, baking powder and salt. Stir with a whisk.

Add the eggs to the butter mixture, one at a time, mixing after each until incorporated. Stir in the vanilla.

Add the flour mixture to the wet ingredients a little at a time and beat until combined.

Stir in the oats, walnuts or pecans and chocolate chips.

Refrigerate the dough for at least one hour.

Preheat oven to 350°F. Use a medium cookie scoop (or a about 1½ Tablespoons) of dough per cookie onto a cookie sheet and bake for 8 to 10 minutes.

When you remove it from the oven, sprinkle each cookie with a pinch of sea salt if desired. 

Cool on baking sheet for 5 minutes, then remove onto a cooling rack.  Once completely cooled, store in an airtight container at room temperature or freeze until ready to eat. 

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