1-Bowl Cowgirl Cookies (Vegan + Gluten-Free)
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!
Servings 22 (Cookies)
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
*If not vegan/egg-free, you can try subbing 1 chicken egg in place of the flaxseed meal and water.
*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.
*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.
Nutrition (1 of 22 servings)
Serving: 1 cookie Calories: 149 Carbohydrates: 14.3 g Protein: 2.3 g Fat: 9.8 g Saturated Fat: 4.5 g Polyunsaturated Fat: 1.8 g Monounsaturated Fat: 1.9 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 108 mg Potassium: 76 mg Fiber: 1.5 g Sugar: 6.9 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 26 mg Iron: 0.7 mg