Vegan Cowboy Cookies
Check out these vegan cowboy cookies! As a native Texan, I’m very familiar with the stereotype that Texas is all cowboys and horses out in the country! While that is mostly false, we still embrace the cowboy culture everyone once in a while and take pride in our southern roots!
These vegan cowboy cookies are so delicious it will make you yeehaw and pretend to lasso around your head all night long!!!
Ingredients
- Almond flour or all purpose gluten free flour
- Baking soda
- Baking powder
- Cinnamon
- Salt
- Butter (Vegan)
- Sugar
- Egg Replacement 1 tbsp Bob’s Red Mill Egg Replacer + 2 tbsp Water
- Vanilla
- Chocolate chips (Dairy Free)
- Oats
- Pecans
- Walnuts
These cowboy cookies are insanely tasty!
How To Make These Cowboy Cookies
Ingredients
- 1 cup flour almond flour or all purpose gluten free flour
- 1 tsp Baking soda
- 1 tsp Baking powder
- 1 tsp Cinnamon
- ½ tsp Salt
- ½ cup Butter Vegan
- ½ cup Sugar
- Egg Replacement 1 tbsp Bob’s Red Mill Egg Replacer + 2 tbsp Water
- 1 ½ tsp Vanilla
- 1 cup Chocolate chips Dairy Free, Milk or Dark (I used both)
- 1 cup Oats Gluten free
- ½ cup Pecans
Optional add-ins
- Walnuts
- Pretzels
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the almond flour, , baking soda, baking powder, cinnamon, and salt.
- In a large bowl, cream together the vegan butter and sugar until light and fluffy. Beat in the egg (or flax egg) and vanilla.
- Gradually add the dry ingredients to the wet mixture until combined.
- Fold in the oats, chocolate chips, pecans, and walnuts.
- Scoop dough into heaping tablespoons and place onto prepared baking sheet about 2 inches apart. Lightly press the tops to flatten slightly.
- Bake for 10–13 minutes, until golden around the edges. The centers may look slightly soft—that’s perfect.
- Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
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