Cowgirl Cookies in a Bowl

They are called cow girl Cookies. Google calls them cowboy Cookies. Who says cowgirls can’t enjoy cookies? This cow person cookie was shared with many friends who are not gluten-free, and everyone kept coming back for more…that is when you realize that they’re really good!

These cookies come in three different flavors: chewy swe, et, and perfect. They are loaded with oats, cocoa, chocolate wal, nuts, and pecans. These cookies are inspired by the delicious cowgirl cookies from our childhood. They’re made vegan and gluten-free. And they only take one bowl to make in just 20 minutes. We can’t wait for you to try them! Let’s get cookies in!

What are Cowboy Cookies (or Cowgirl Cookies)

Cowboy cookies look like chocolate chip oatmeal cookies, but they have extra goodies — coconut and pecans. These cookies are the best.

Some claim that the cookies originated in Texas, while others say they could be stored in saddlebags by cowboys for a long period. After 1992, they became famous when they won the Family Circle Magazine presidential bake-off contest. Thank you to the person who made them!

How to make a vegan, gluten-free version

This easy vegan and gluten-free version begins by making a Flax egg to serve as the binder.

We add brown sugar, vanilla extract, and vegan butter or coconut oil. Almond flour and our DIY Gluten-Free Flour Blend are used for the dry ingredients. They give the cookies an undetectable gluten-free texture. Baking soda and salt helps them rise.

After the cookies come out of the oven, the next step is the most difficult ( wink ): let them cool down for 10 minutes. This will help them to firm up. If that’s too much, we understand. These cookies are delicious.


  • 1 Tbsp flaxseed meal (to make flax egg*)
  • Use 2 1/2 Tbsp of water to make flax eggs*
  • We like Miyoko’s Coconut Oil or vegan butter.
  • 3/4 cup brown sugar or coconut sugar
  • 1 tsp vanilla extract
  • 1 cup Almond flour
  • Use 3/4 cup to make a gluten-free flour mix*
  • 1/2 tsp baking soda
  • Half a teaspoon of sea salt
  • You can also use pecans, peanuts, or 1/2 cup of walnuts roughly chopped.
  • If you don’t have oats, use more coconut and walnuts.
  • We like Enjoy Life mini chocolate chips.
  • 1/4 cup desiccated or shredded coconut


  • Preheat the oven to 350°F (176°C) and line two baking sheets with parchment paper.
  • Mix flaxseed and water in a large bowl to prepare flax eggs. Set aside for 5 minutes to let gel.
  • Add the brown sugar, vanilla, and vegan butter (or coconut oils) to the flax eggs and whisk until smooth.
  • Stir with a wooden spatula until the flour is combined. Add the baking soda and salt. Stir in the walnuts or pecans, oats, and chocolate chips.
  • Place the discs on the baking sheet, spacing them about 1-2 inches apart. Use a 1 1/2 Tbsp scoop or a spoon to scoop out the dough. Bake 12-14 minutes until the edges are slightly darker and the cookies feel firmer to the touch. Allow to cool for 10 mins before eating (they will harden as they cool).
  • The texture of leftover cookies will not change much if they are kept in the fridge for a week.

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