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Gluten-Free Cowboy Cookies

Gluten-Free Cowboy Cookies (Vegan)

Gluten-Free Cowboy Cookies combine the goodness of oats, pecans, and chocolate chips in a deliciously easy cookie. Vegan too!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 30 cookies
Calories 126kcal
Author Tessa


  • 2 flax eggs 2 tablespoons ground flaxseeds + 6 tablespoons warm water
  • 8 tablespoons coconut oil, melted 86 g
  • ¾ cup raw pecans 78 g
  • ¼ cup + 2 tablespoons coconut sugar 50 g
  • ¼ cup organic cane sugar 50 g
  • 1 teaspoon pure vanilla extract
  • 1 cup + 1 tablespoon gluten-free oat flour 100 g
  • ¼ cup tapioca flour/starch 27 g
  • ½ cup almond flour 50 g
  • ¾ teaspoon salt
  • ¼ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 cup gluten-free old-fashioned rolled oats 103 g
  • ¾ cup dairy-free chocolate chips I recommend mini chips (6 oz/168 g)


  • 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.


Calories: 126kcal | Carbohydrates: 12g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 71mg | Potassium: 41mg | Fiber: 1g | Sugar: 5g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg