Can I make these gluten-free?

I have not tested a gluten-free version of this cookie. However, a friend has tested a gluten-free version by swapping out the all-purpose flour for gluten-free all-purpose flour that contains xanthan gum as an alternative that they said worked out really well. Also make sure to use gluten-free rolled oats to ensure it is fully gluten-free. If you’d like a gluten-free chocolate chip cookie that has been tested without any flour, I have a recipe here .

Can this be made nut-free?

Yes! Swap the peanut butter for a creamy sunflower seed butter instead. You can also replace the pecans with pepitas or crunch up some pretzels to stick into the cookie dough instead.

How long do these cookies last?

To store properly, make sure to cool your cookies and place in an airtight container in a cool place for up to 3-4 days. You can also place in the freezer for up to 3 months. When ready to eat, just thaw your cookie for 15-20 minutes and enjoy.

How do I make my cookies round after baking?

When your cookies bake in the oven, they may spread in different shapes depending on how the cookie was shaped before baking. This is easy to remedy! Once baked, take the tray out of the oven and while the cookies are still hot, take a large round cookie cutter , glass or bowl that fits over the shape of the cookies and swirl it around the cookie a few times until you get a classic round cookie shape.

Vegan Cowboy Cookies - Plant Based RD

Description

These vegan cowboy cookies are the perfect jumble of cinnamon, oats, chocolate, pecans and coconut. A satisfyingly gooey, chocolatey cookie perfect for the holidays.

Ingredients

Scale

1 tbsp ground flaxseeds + 2 tbsp water
3 tbsp (42g) vegan butter, melted
1/4 cup (51g) light brown sugar, packed
1/3 cup maple syrup
1/3 cup natural creamy peanut butter or cashew butter
2 tsp vanilla extract
3/4 cup (102g) all-purpose flour
3/4 cup (77g) rolled oats
1 tsp cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup unsweetened coconut flakes
1/4 cup pecans, chopped
1 (100g) vegan dark chocolate bar, roughly chopped

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Instructions

Combine the ground flaxseeds with the water and allow to gel for 5 minutes. In a bowl combine the melted butter and brown sugar and whisk together well. Pour in the maple syrup, peanut butter, vanilla and flax egg and whisk again until fully incorporated.
In a separate bowl combine the flour, oats, cinnamon, baking powder, baking soda and salt. Mix together and then pour the dry ingredients into the wet ingredients.
With a spatula fold the ingredients together until most of the flour is combined then pour in the coconut flakes, pecans and chocolate chunks. Fold everything together until you form a sticky dough. Place the bowl in the fridge to chill for 1 hour then preheat the oven to 350F.
Scoop up about 2 tbsp of dough and roll into a dough ball to place on a baking sheet and lightly flatten the dough. Repeat with remaining dough making sure to give enough space for the dough to spread when it bakes.
Place the cookies in the oven to bake for 11 minutes. Remove from oven and use a large cup or bowl to swirl around the cookies to make them round. Let the cookies rest on the tray until cooled, then enjoy!

Notes

It’s important to chill the dough for 1 hour. I know waiting can be a pain, but chilling the dough does 2 important things. One, it helps to develop more of the flavors in the dough especially as the sugars and fats meld into the flour. Two, it will firm up the dough and make it easier to work with. DON’T SKIP THIS STEP!

Measure your flour appropriately. If you are not weighing your flour with a scale, I highly recommend spooning your flour into a measuring cup and properly leveling it using a flat knife. This will keep your flour aerated and help you avoid adding too much flour to your cookies. Too much flour will make the cookies more dense and lose some flavor.

The cookies will taste even better as they sit. This is a unique cookie in that as it sits after it cools, the cookie will continue to develop more flavor over time.