Gluten-Free Cowboy Cookies combine the goodness of oats, pecans, and chocolate chips in a deliciously easy cookie recipe. Vegan too!
To be perfectly honest, I’ve never had a cowboy cookie.
I recently saw the recipe for Laura Bush’s cowboy cookies and thought, if only they were gluten-free!
After doing some research on a “typical” cowboy cookie, I set out to make my own. Free of gluten, eggs, and dairy, to boot.
Since I’m late to this cookie party, what I’ve gathered is that the best cowboy cookies contain oats, pecans, chocolate chips, cinnamon, and sometimes coconut.
Gluten-Free Cowboy Cookies Ingredients
I went with everything except for the shredded coconut, but do use coconut oil in place of butter. If you ask my coworkers, they’ll tell you I almost killed them with cinnamon on the first round of these babies. That has been remedied.
So, here’s what you’ll need:
- gluten-free oats
- dairy-free chocolate chips
- raw pecans
- coconut oil
- gluten-free oat flour
- almond flour
- tapioca flour/starch
- ground flaxseed
- organic cane sugar
- coconut sugar
For the quickest assembly of this vegan cowboy cookie dough, prepare your flax eggs first and allow them to sit for 4-5 minutes. This lets the flax eggs gel while you are preparing your other ingredients.
I’d also advise melting your coconut oil after prepping your flax eggs. This gives the coconut oil time to cool slightly before combining it with the other ingredients.
The more egg-free and dairy-free baking you do, the more you learn that these two preps are usually best done first!
Due to the rustic nature of these craggy cookies, I’d recommend using a cookie scoop for your dough. It helps pack the dough together and leaves a nice dome-shape to the cookie.
Since these cookies do not spread much, it also helps ensure that they hold together. If you don’t have a cookie scoop, using a tablespoon in the same way would work too.
More Gluten-Free Cookie Recipes
Gluten-Free Cowboy Cookies (Vegan)
- 2 flax eggs (2 tablespoons ground flaxseeds + 6 tablespoons warm water)
- 8 tablespoons (86g) coconut oil, melted
- 3/4 cup (78g) raw pecans
- 1/4 cup plus 2 tablespoons (50g) coconut sugar
- 1/4 cup (50g) organic cane sugar
- 1 teaspoon pure vanilla extract
- 1 cup + 1 tablespoon (100g) gluten-free oat flour
- 1/4 cup (27g) tapioca flour/starch
- 1/2 cup (50g) almond flour
- 3/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 cup (103g) gluten-free old-fashioned rolled oats
- 3/4 cup (6oz) (168g) dairy-free chocolate chips I recommend mini chips
- Preheat oven to 350 degrees Fahrenheit. Line 2 large baking sheets with parchment paper. Prepare your flax eggs in a small bowl, set aside for at least 5 minutes.In a glass measuring cup or small microwaveable bowl, melt your coconut oil in the microwave for 30-second intervals, until oil is almost completely melted.
- Spread the pecans on a small sheet pan and toast in the oven, 5-6 minutes. Let cool completely, then chop roughly.
- Place the sugars in a large bowl and stir in the melted coconut oil. Let cool slightly, 1-2 minutes, then whisk in the flax egg and vanilla extract.
- In a medium size bowl, add the oat flour, tapioca flour, almond flour, salt, baking soda, and cinnamon. Whisk to combine. Slowly add the flour mixture, stirring as you go, into the coconut oil mixture, until thoroughly combined.
- Stir in the chopped pecans, oats, and chocolate chips. Allow the dough to sit for 3-5 minutes before scooping.
- Using a spring loaded cookie scoop (or tablespoon), scoop the dough and place them on the prepared cookie sheets, spacing them 2-3 inches apart. Bake the cookies one pan at a time until the edges of the cookies are golden and set and the tops are also golden, 14-15 minutes.
- Remove the cookies from the oven and let them cool on the pans. Cooled cookies can be stored in an airtight for up to 3 days; they will soften slightly and become more fragile as they sit.