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:
Perfectly sweet
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)
Ingredients
- 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)
Instructions
- 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.
Video
Notes
*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 1:1 gluten-free flour blend for the DIY Blend in this recipe.
*Nutrition information is a rough estimate.
*Adapted from our Cranberry Macadamia Nut Cookies.
Sydney says
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!
Hi Sydney! We’re so glad you enjoyed it! We’re not selling the gluten-free flour but we do have a recipe for it here. These would definitely work with it!
Kelly M says
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!
Whoop! We’re so glad they were a hit with the whole family. Thank you for sharing, Kelly! xo
Kelly says
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!
Whoop! We’re so glad everyone loved them. Thank you for sharing, Kelly! xo
Hilary says
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 :):)
Aw, YAY! We’re so glad you enjoy these cookies, Hilary. Thank you for sharing! xo
Blythe says
These are the cookies that I’ve been looking for!! Made as written, with the brown sugar/butter option, but with only 1/4 cup of chocolate chips and 1/2 cup brown sugar. My yield was 15 large cookies. 11 minutes at 350 was perfect for a chewy texture!
Yay! Thank you for sharing, Blythe! xo
Alex K says
A non-gendered option for the cowboy/girl issue is ‘cowpoke’. Why is it poke and not folk? I don’t know but it is fun to use.
Ha, love it! Thank you for sharing, Alex!
Peggy says
Hi Love your recipes! Can the dough be frozen in balls then baked at later date? Thank you
Thanks so much for the support, Peggy! We haven’t tried it with this recipe but think that should work well!
Joan says
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)
That’s a great idea, Joan! Thank you for sharing!
Peggy says
Thank you so much for your response!
Shawna says
This was by far one of the best cookies Ive had in a long while. I didn’t have quite enough almond flour so i just added a little more AP flour and the texture was so beautifully chewy! They didn’t even last a day in the house!
We’re so glad you enjoyed them, Shawna. Thanks so much for the lovely review! xo
Shannon says
Made some adjustments and still came out amazing! Used coconut oil and all purpose white flour, left out sugar and instead used about 1/2 cup chopped dates. Mixture was a little dry so added about 1/2 cup soy milk to get a great dough consistency. The sweetness from mini chocolate chips is enough, fantastic little cookies!
Amazing! Thanks so much for the lovely review and for sharing your modifications, Shannon!
Nicole says
Wow I love these! I used a chia ‘egg’ instead of flax and subbed regular AP flour for the GF flour. Will def be making these again. So perfectly crispy yet chewy – I’m in love.
Amazing! Thanks so much for the lovely review and for sharing your modifications, Nicole!
Squid says
These cookies turned out so good!
I’m not gluten intolerant or fully vegan, so I used one egg and all purpose flour (did not used almond flour) and they turned out perfect.
I did end up refrigerating the dough for a couple days because I forgot about them. They were very dense and flavorful. Keeping this recipe for sure :)
Amazing! Thanks so much for the lovely review and for sharing your modifications!
Donna says
Hello I would like to make this recipe. I have a question: in place of almond flour you mention a substitute of seed meal. What would a seed meal be and would you also use a similar measurement of 1 cup?
Thank you.
Hi Donna, yes, we’d recommend a similar measurement. We haven’t tested this recipe with a seed meal and do think the result will be different, but it can generally be an okay sub for almond flour if nut-free. We’d suggest pumpkin seed meal.
Donna says
Thank you for your response.
I’m not quite sure I understand what exactly is a pumpkin seed meal? Do you make it from actual pumpkin seeds? Or is it something already made that you purchase and where would you purchase it?
I am highly allergic to almonds so that is why I am asking for clarification. Thank you on advance.
Hi Donna, you would grind up pumpkin seeds (pepitas) in a blender to make pumpkin seed meal. There might be places to purchase it online as well, but we haven’t seen it in stores.
Lori says
These are amazing, chewy, nutty, chocolately delicious. I do add in about 2 extra tablespoons of vegan butter (I use earth balance) and I find they are nice and moist.
Whoop! We’re so glad you’re enjoying them, Lori. Thank you for sharing! xo
Jenna Price says
These were so easy and are delicious! I used pecans, coconut oil, and a combo of almond flour and regular flour because I didn’t have the GF blend. I used a small ice cream scoop and then slightly flattened them. They turned out crispy on the outside and soft inside. Because they were on the thick side, I needed to add a little to the cooking time. Will definitely make these again and might add some dried cherries or cranberries.
Yay! Thanks for the great review and for sharing your modifications, Jenna!
Zoia says
Hello Minimalist Baker,
My name is Zoia and I go to an elementary school in Canada. We are making a recipe book for a project right now, so I was wondering if I could use this recipe in the book. we are just making a digital copy and if we do get it printed it will just stay in the school.
thank you for taking the time to read this!
Hi Zoia, you can find our sharing guidelines here. Hope that helps!
Colette says
These cookies were tasty and made you want more! Since I try to be oil free, I subbed 4 oz. of prune purée baby food jar for the oil or vegan butter. My substitution worked great land I highly recommend it. A GF family member enjoyed them so much that she requested the recipe, which is the ultimate compliment!
Amazing! Thanks so much for the lovely review and for sharing your modification, Colette!
Kay says
Is the almond flour packed in this recipe? How do you measure your flour?
Hi Kay, we do not pack the almond flour. Just scoop it and level it like you would normal flour! Hope this helps.
Pooja says
These are our new favorite cookies! (Of note, our previous favorite cookies are also from your blog :)) We make our favorite foods on repeat a lot so I LOVE when something new makes it into the rotation. I subbed some things as I always do so I’ll share for anyone else – 1/2 cup of brown sugar vs the 3/4 cup, oat flour instead of GF flour mix (and I usually need a bit less maybe 1/2 cup prob bc I used less sugar). I usually get Miyoko’s butter but I used MELT brand this time which is a cashew/nut free vegan butter we had from when my sister visited (she avoids cashews bc of her ayurvedic constitution/imbalance) in case anyone is looking for a good nut free vegan butter seems to be a similar quality in comparison to miyokos :)
Amazing! Thank you for the lovely review and for sharing your modifications, Pooja! xo
Danielle says
I made these cookies, they are very good, hubbie like them. Making some more today but will slightly reduce the coconut sugar and coconut oil.
Very good recipe for cookies without the white sugar.
Woohoo! So glad you both enjoyed, Danielle!
ellen meyers says
Love these + a couple tweaks I made.l made flax egg w/ 3 tbs water, used 1/2 cup coconut sugar, added 1/3 cup dried cranberries…my husband’s new favorite!
Yay! Thanks for the review and for sharing your modifications, Ellen!
VICKY says
Great cookies, just too sweet for my taste, my kids love them but picked out the nuts lol I’ll half the sugar next time and I bet they’ll be perfect!
Thanks for the feedback, Vicky!
Jennifer says
Such a good tasting and healthy cookie. I did use 1 egg instead of the flax egg in the recipe. I also mixed the dry ingredients before I introduce them to the wet ingredients. My Gluten free flour mix is one from Cooks Illustrated. Not sure that it makes a difference with this great recipe if you mix the wet and dry separately, just my own habits. I also know that baking on the middle rack is optimal for cookies – I used two pans, so one on rack above middle and 1 rack below middle. I live in CO: 5K ft elevation. I baked both cookie sheets at the same time and after 10 mins I rotated the pans 180 degrees and put the rack above now below on the lower rack and the sheet that was on the lower rack is now on the upper rack – baked for another 4 mins until they all just started showing golden brown. I did use the parchment sheet as this is easier to slide them off my baking stone all in 1 piece and onto a cooling rack. One thing I have learned about baking with gluten free flours is to let the dough rest for 30 mins before baking – this allows the ingredients to combine and hold together better once bakes so you don’t have such crumbly cookies and breads – I didn’t do this on my 1st batch, but will on the next to see if there is a difference. Still — They DID set up more after they cooled and were perfect. We think they are delicious!! Thank You Minimalist Baker for sharing your recipes. <3
Woohoo! Thanks so much for the wonderful review and for sharing your experience, Jennifer!
Name says
Delicious. Modifications: Olive oil. Halved the sugar and chocolate. For the flour blend, did 50/50 whole wheat + AP flour. Added a splash of milk just before shaping the cookies. Came out perfectly.
Woohoo! Thanks so much for the great review and for sharing your modifications!
Gabrielle says
Holy moly Sister!! Made these using King Arthur’s gluten free flour plus the called for almond flour and added a few more Walnuts. Perfectly delicious!
Woohoo! Thanks so much for the great review and for sharing your modifications, Gabrielle!
The Vegan Goddess says
These cookies are very rich and filling. They garnered the approval of a picky eater.
Making them was a messy process. I had difficulty forming the cookies without them falling apart because of all of the greasy coconut oil. But after they baked, they were wonderfully firm and solid. Coconut oil is a good substitute for butter – you’d never know the difference in baked goods like this.
In a word … delicious!
Yay! Thanks for the great review!
Anita says
Thanks again for a lovely recipe. I was wondering if I could use aquafaba instead of flax eggs, since I usually have aquafaba on hand and don’t want to waste it. Would it generally work for the recipes on your website, to use aquafaba instead of flax eggs? And if so in which proportions?
Thank you so much for all your amazing recipes, always a hit here!
Hi Anita, we’re so glad you enjoy our recipes! Thank you for your kind words! Aquafaba can a provide more light, fluffy texture but can also be a bit more drying, depending on the recipe. If you want to try it in this recipe we’d suggest ~3 Tbsp aquafaba. We’d also suggest checking out our guide to egg substitutes.
Manjari says
I want to make these so bad!! Definitely going to be my next thing to bake. Just wondering if you think they’d turn out okay with using Almond meal rather then Almond flour? I somehow only have 5 packets of almond meal but not almond flour 😂
Almond meal should work! Let us know how it goes!
Maddison says
Hi! These are super delicious! I left out the coconut as it’s not my fav in cookies and added just a smidge more oats. I also used an egg rather than flax egg. My cookies turned out a little dry in texture. Im wondering how I can make them more moist? Im at high altitude if that makes a difference! Or if my changes to the recipe are what made them a bit dry? I also only baked them for ten minutes.
Hi Maddison, our best guess is that the egg made them dry, as flax eggs do typically create more tender baked goods. Let us know if you’re still having issues after trying with a flax egg!
Michelle says
Made these this week and these are absolutely delicious!!!! The best vegan cookie I’ve had ever as I’m new to being plant based. I can’t wait to make these again… had to stop myself from eating them all in 1 sitting lol.
I ended using regular all purpose flour and dark brown sugar and they turned out perfectly. I will try adding a touch a cinnamon and more oats as I loved the oaty flavor they gave to the cookies. Thanks again for a wonderful recipe!!!
Woohoo! Thanks so much for the lovely review and for sharing your modifications, Michelle. So glad you enjoyed!
T OBrien says
These are so yummy. I left out the coconut and added hemp seeds & raisins. I will definitely make these again!!!
Love your modifications! Thank you for sharing!
Jan says
These were pretty good but I thought lacked some flavor. Next time I think I would add dried cranberries, raisins or do you think currants would work? Maybe some cinnamon as well. These will be wonderful with coffee! Thanks for the recipe!
Hi Jan, sorry to hear they didn’t turn out as flavorful as you were hoping. Cinnamon would be lovely! We also wonder what brand of vegan butter you were using? That could impact the flavor.
Jan says
I used Miyokos as that’s what I had on hand. It’s probably just my tastebuds so will add some cinnamon next time and maybe raisins as well! A great basic recipe, thanks!
Ah, okay! Thanks for sharing, Jan!
Madison says
These are my new favourite cookie! I made them with coconut oil and coconut sugar, and used 1/2 cup boba red mill gluten free 1:1 blend and 1/4 cup quinoa flour in place of the DIY blend and they turned out fantastic.
Thank you!
Whoop! We’re so glad to hear it, Madison! Thank you for sharing! xo
Genevieve says
Made these using a mix of all-purpose and spelt flour since I’m not gluten intolerant, and I also cut the sugar down to 85 grams, since I was using a sweeter chocolate. They’re wonderful! They feel wholesome but still like a treat.
We’re so glad you enjoyed them, Genevieve! Thank you for the lovely review and for sharing your modifications! xo
Sadie says
Thanks for the reminder about cow(folk) cookies! I made them as fuel for a folk festival next weekend!
They are a bit too sweet for me…next time I’ll make them with half the sugar… or with unsweetened chocolate or nibs
Thank you for sharing your experience, Sadie!
jacquie says
these look yummy and i’m wondering if i could replace the butter with a nut butter to up the protein a bit?
thanks.
Hi Jacquie, we haven’t tested that, but it might work in place of half of it? Just keep in mind they probably won’t crisp up as well. Let us know if you try it!
Mel says
I made these as written(substituted gluten free flour with a mix of whole wheat and white all purpose flour), and they are THE best/most delicious cookie ever! Thank you so much!
Whoop! We’re so glad you enjoyed them, Mel! Thank you for sharing! xo
Liz says
Can I also replace brown sugar with coconut sugar instead?
Yes!
Carol says
Have you tried making a version of this recipe oil free? 10 g of fat per cookie is a lot for me…cuz I’d want to eat more than one! ha ha! Maybe using applesauce instead of the vegan butter?
Hi Carol, we haven’t, but let us know if you try it out!
Lulu says
Hi ! Can we put all purpose-flour instead of almond flour ? those cookies look so yummy but I don’t have almonds or seeds
Hi Lulu, we haven’t tested that, but if you do, we’d suggest starting with less all purpose flour because it’s more absorbent than almond flour. Let us know if you do some experimenting!
Lulu says
I tried and they was absolutely gorgeous ! Thanks for sharing this recipe :)
Yay! Thank you for sharing, Lulu!
Liz says
Can I sub the gluten-free flour and use oat flour for this?
Hi Liz, we think that would make them more dense, but it might be okay!
Michelle says
Does it matter if it’s light or dark brown sugar?
We used light, but either would work!
Britt says
Made these tonight! Didn’t have coconut so went with raisins! So good!
Yay! Thank you for sharing, Britt! xo
Suzy says
Just made these and they are so good!. Next I will double the recipe! Made as directed I did not substitute anything. I love these! You get a little bit of everything…some chocolate, some coconut, some nuts & some oatmeal…perfect
We’re so glad you enjoyed them, Suzy! Thank you for the lovely review! xo
Lucy says
If I could give these 100 stars, I would. Made as written using coconut oil and brown sugar, almond flour with regular flour as I am not GF. I substituted raisins for the chocolate chips only because I didn’t have any. They are so, so good. My non-vegan, beef rib eating husband said he’d go vegan if he just got to eat these. I have to hide the tin from him now.
Aw, YAY! We’re so glad you both enjoy them, Lucy! Thank you for the lovely review! xo
Pam says
Do you think I could substitute an egg for the flaxseed egg? I raise chickens and have so many eggs right now!
That should work!
Haylee says
Literally the best gluten free cookies i’ve ever made!! I’m also oat free so I added extra pecans (didn’t have walnuts in the house), and they came out AMAZING!! You have to try this recipe!
Whoop! We’re so glad you enjoyed them, Haylee! Thank you for the lovely review! xo
Kavya says
I haven’t made these but they look so yummy!!!! Thanks Dana !!!!!
xoxo! Let us know what you think when you give them a try!
Mary Beth says
I don’t really care for chocolate chips, can I omit???
Sure! Another option would be dried cranberries or another chopped dried fruit.
Sylvia says
Can I use coconut flour instead of the DIY GF flour with the almond flour?
Hi Sylvia, we don’t think that would work, unfortunately. Coconut flour is more absorbent, which would cause the cookies to be dry.
MJ says
They look good BURT wish this wasn’t a gluten free item.
Can’t have flax products or almonds.
Kayla says
Can I sub regular all purpose flour (combined with the almond flour) if not gluten free?
Hi Kayla, we haven’t tested that, but we think it would work. Let us know if you give it a try!
Amy says
Yes. It suggests that in the recipe.
Emily says
Hello!
I don’t have almond flour but I have coconut flour, would that work to substitute?
Thanks!
Hi Emily, we don’t think that would work, unfortunately. Coconut flour is more absorbent, which would cause the cookies to be dry.
Jen says
not related to these cookies, which i know will be deadly, but where did you find your mixing bowl? haha
We can’t remember where this one was from! Perhaps Etsy?
alex says
hey there! quick question, what if we don’t have shredded coconut, could we skip it?
Hi Alex, you could try subbing more nuts or chocolate!
Catherine says
Hi!
What can I use instead of shredded coconut? I can’t stand it.
Thank you!
You could try subbing more nuts or chocolate!
Jenn says
Can I sub GF 1:1 flour for the DIY flour blend?
Hi Jenn, gluten free blends vary by brand so we cannot guarantee results, but we think it should work! Let us know how it goes!