Cowboy Cookies (Gluten-Free & Vegan)
You'll never miss what's missing in these gluten-free + vegan Cowboy Cookies. Allergen friendly so the whole family can enjoy every delicious bite!
Print Recipe
Equipment
Ingredients
- 1 ½ cups Gluten-Free All Purpose Flour
- 1 tsp Baking powder
- 1 tsp Baking soda
- ½ tbsp Cinnamon
- ½ tsp salt
- ¾ cup Vegan buttery sticks softened, but not melted
- ½ cup Date sugar
- ¾ cup Brown sugar vegan
- 2 tbsp Egg replacer mix with 1/4 cup water until thickened
- ½ tbsp Vanilla
- 1 cup Allergen-friendly chocolate chips
- 1 cup Gluten-free oats
- ½ cup Coconut shredded
- ½ cup Pecans chopped (can also sub almonds)
Instructions
- Preheat oven to 350° F. Line a baking sheet with parchment paper.
- Add all ingredients through vanilla to bowl and mix. This creates the base of the cookie dough.
- Add chocolate chips, oats, coconut, and pecans (or almonds) to the dough, and combine.
- Use a cookie dough scoop to place rounded dough onto baking sheet lined with parchment paper. With gluten-free + vegan baking, parchment paper makes all the difference! Be sure not to skip this step.
- Using the back of a spoon, slightly flatten out each ball of dough. These cookies won't really spread while baking, so if you choose not to flatten the dough, the cookie will come out more rounded.
- I have demonstrated the difference in results in this photo. The dozen cookies at the back were not flattened, compared to the dozen at the front that were. Equally tasty, but for the sake of appearance, it's worth smooshing them just a bit!
- Bake for 10-12 minutes, depending upon your oven's temperament. Watch cookies closely so they don't overcook and become crunchy instead of chewy,
- Cool cookies on a rack, or...you know...burn your mouth by eating them straight from the oven because they're just too good to wait! Totally your call!
Servings: 30 cookies