Cowgirl Cookie Recipe Recipe
Full of texture and delicious flavor, Cowgirl Cookies are made with coconut, pecans, oats, dark chocolate, cinnamon and ginger. Gluten-free and vegan-adaptable.
How to Make the Best Cowgirl Cookie Recipe
These Cowgirl Cookies are the perfect blend of chewy, crunchy, and absolutely irresistible. Packed with dark chocolate, pecans, coconut, crystallized ginger, and hearty oats, each bite delivers a symphony of flavors and textures that will have you reaching for just one more.
What makes these cookies special is their versatility—they’re easily adaptable to be gluten-free by using your favorite gluten-free flour blend and certified GF oats. You can even make them vegan by swapping the egg for a simple flax egg and using coconut oil instead of butter. The warm spices of cinnamon, ginger, and cardamom give these cookies a cozy, slightly exotic twist on the classic cowboy cookie.
Whether you’re baking for a holiday cookie exchange, packing treats for a road trip, or simply satisfying a sweet tooth, these Cowgirl Cookies are sure to become a new favorite in your recipe collection.
Cowgirl Cookie Recipe
Full of texture and delicious flavor, Cowgirl Cookies are made with coconut, pecans, oats, dark chocolate, cinnamon and ginger. Gluten-free and vegan-adaptable.
Ingredients
Wet Ingredients
Spices & Dry Ingredients
Mix-Ins
Instructions
Prepare the Dough
- Preheat the oven to 350°F and line a cookie sheet with parchment paper.
- Melt the coconut oil and place in a large bowl (or stand mixer). Whisk with the sugar, then whisk in the maple syrup and egg until smooth.
- Add the vanilla, cinnamon, cardamom, and salt, whisking again.
- Sprinkle the bowl with the flour and baking soda, whisking well.
Add Mix-Ins & Bake
- Add the coconut flakes, chocolate chips, pecans, crystallized ginger, optional dried fruit, and chia seeds. Fold together using a spatula or spoon.
- Add the oats, just enough to make a very thick cookie dough. You may need a little less or more depending on how many additions you added.
- Drop mounded tablespoons of dough onto the baking sheet (roughly the size of a walnut). Alternatively, use wet hands to roll them into two-tablespoon-sized balls and place on the parchment paper, 2 inches apart. Top each one with a chocolate chip, pecan, or coconut flake.
- Bake on the middle rack for 11-13 minutes, until golden brown. Let rest for five minutes before moving to a wire cooling rack.
Notes
- For a vegan version, substitute a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes).
- Use certified gluten-free oats and flour blend for a completely gluten-free cookie.
- Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
