Vegan Gluten-Free Cowboy Cookies
In honor of National Cookie Day, let’s bake up a batch of our family’s favorite--vegan, gluten-free cowboy cookies—and enjoy them with a little story.
First something you should know about me—I am one of the most curious people you will ever meet, and when a question pops into my mind, I have to explore the answer. In the case of this family favorite, I’ve been needing to know the history behind how the name Cowboy Cookie came about.
It turns out that these cookies were originally enjoyed by cowboys out on the trail. They would pack up this easy snack just as we might pack a power bar before hitting the trails for a hike today. The cookies kept well, and were loaded with nutrients. Today when adapted with flax-eggs, the cookies get powered to the next level with flax fiber!
Baking cookies in our home is a family affair. Everyone participates, and we laugh a lot. I’m pretty sure this is a vital ingredient to ensuring this recipe turns out in its most delicious form. Whether you are baking solo or together with a crew, may you bake with joy…and enjoy the end result. Happy National Cookie Day!
Vegan Gluten-Free Cowboy Cookies
Ingredients
- 1.5 cups Bob's 1:1 GF flour
- 1.5 tsp baking powder
- 1.5 tsp baking soda
- 1.5 tsp cinnamon
- 1/2 tsp salt
- 3/4 cup vegan butter, at room temperature
- 1/2 cup sugar
- 1/2 cup brown sugar
- 3 tbsp flax eggs (3 flax meal, 6 tbsp water)
- 1.5 tsp vanilla extract
- 1.5 cups semisweet chocolate chips
- 1 cup old-fashioned rolled oats
- 1 cup sweetened coconut flakes
- 1 cup chopped pecans (we use sprouted nuts, for easier digestion)
- 1/2 cup currents, raisins, or dried cranberries
Instructions
- Preheat oven to 350 degrees. Line a cookie tray with reusable silicone mat or parchment paper.
- Mix flax egg ingredients and set aside for at least five minutes. (Interested in learning more about Flax Eggs? Read our Flax Egg post)
- In a large bowl, mix together all dry ingredients--flour, baking powder, baking soda, cinnamon, and salt. Set aside.
- In a separate bowl, beat the butter to a creamy consistency. Add the sugars to the bowl with the butter, and continue to mix/beat until fully creamy. Mix in the Flax Eggs, followed by the vanilla extract.
- Add the flour mixture into the butter mixture, until JUST combined. Add in chocolate chips, oats, coconut, pecans, and dried fruit of choice. Mix again until JUST combined.
- Use a medium size scoop to drop cookie dough onto the prepared cookie sheet. Bake in the oven for 10-12 minutes. Let cool for 5-10 minutes and enjoy!
- Store your cookies in one of our Jumbo Seal Cup Containers or, try one of our Silicone Food Hugger Bags!
Notes:
We like to bake half the dough now, and freeze some for later.
Two ways to freeze:
- Roll the rest into a 3" round log to freeze for later enjoyment. Slice 1/2" rounds and bake at 350 degrees, for 12-15 minutes if frozen, 10-12 minutes if thaw.
- Scoop dough balls onto a plate or cookie sheet, and freeze for a few hours. Then place in one of our Reusable Silicone Bags. Bake at 350 degrees, for 12-15 minutes if frozen, 10-12 minutes if thaw.
