Why You’ll Love Them!

Cowgirl Cookies are a celebration of all the scrumptious ingredients I adore! Imagine nutty, chewy, tender morsels with crispy edges—essentially an elevated oatmeal cookie loaded with extras.

Delicately sweetened and crafted with gluten-free flour and coconut oil instead of traditional butter, these cookies are also quite versatile! Feel free to swap in butter or all-purpose flour if you prefer, and if you’re aiming for a vegan option, simply leave out the egg in favor of a flaxseed egg. This recipe is incredibly forgiving and can be whipped up in a single bowl, making clean-up a breeze!

Among my favorite additions (aside from rich dark chocolate) are chia seeds and crystallized ginger which provide a delightful flavor punch!

Cowgirl Cookie Recipe Ingredients

• Rolled oats: Look for organic, gluten-free rolled oats. Adjust the quantity to suit your taste.
• All-purpose flour: You can also use a gluten-free flour blend (I recommend Arrowhead Mills Organic GF Blend).
• Flaked coconut: Utilizing toasted coconut adds a delightful toasty flavor.
• Chocolate chips: Choose between dark or semisweet chocolate chips, or even go for white chocolate chips!
• Chopped pecans: For a crunchy texture and nutty flavor.
• Crystallized ginger: A must-have for its punchy flavor that enhances the cookie.
• Dried cherries or dried cranberries: Optional but they lend a lovely tartness. Raisins are a great substitute as well.
• Chia seeds: These provide a nutritional uplift and can be omitted if preferred.
• Cinnamon and cardamom: Ground cardamom is optional, but adds a beautiful warm spice to the mix.
• Cane sugar and maple syrup: Just the right amount for sweetness; you can swap agave or brown sugar for the maple syrup if desired.
• Vanilla extract: For warmth and depth of flavor.
• Egg: A large egg works here, but feel free to replace it with a flax egg.
• Coconut oil: You can substitute with softened butter if that’s what you have; adjust the quantity slightly.
• Baking soda: Essential for a good rise that results in a soft and chewy texture.

How to Make Cowgirl Cookies

1. Prep

Start by preheating your oven to 350°F (175°C) and line a cookie sheet with parchment paper.

2. Mix the Batter

In a large bowl or a stand mixer, combine melted coconut oil with sugar. Whisk until well mixed, and then add maple syrup and eggs. Mix until you achieve a smooth consistency. Don’t forget to add vanilla extract, cinnamon, cardamom, and a pinch of salt, whisking everything together until combined.

3. Add Flour and Baking Soda

Next, sprinkle your flour and baking soda into the mixing bowl and stir them in until everything is just combined.

4. Fold in the Add-ins

Now for the fun part! Add in your coconut flakes, chocolate chips, chopped pecans, crystallized ginger, and any additional dried fruit or chia seeds. Gently fold them into the dough with a spatula until evenly distributed.

5. Add the Oats

Add the rolled oats to the mixture, just enough to achieve a very thick cookie dough. Adjust according to how many add-ins you’ve included.

6. Form Cookies

Using a tablespoon, scoop up the dough and drop mounds onto the prepared baking sheet. If the dough is thick, wet your hands and roll the dough into walnut-sized balls, spacing them two inches apart on the sheet. For an extra special touch, consider placing a chocolate chip, a pecan, or a small flake of coconut on each ball before baking.

7. Bake

Place the cookie tray on the middle rack of your oven and bake for 11-13 minutes until they turn golden brown. Let them cool on the sheet for 5 minutes before transferring them to a wire rack to finish cooling completely.

Chef’s Tips

1. To make a flax egg: Combine 1 tablespoon of ground flaxseed with 2.5 tablespoons of warm water. Allow it to thicken for about 5 minutes before using it as an egg substitute.
2. For presentation: Make sure each cookie has a chocolate chip, pecan, and coconut flake on top for a visually appealing touch. A sprinkle of flaky sea salt adds a beautiful finish!
3. Let the cookies rest! The cookies will be soft right out of the oven, so let them cool for a minimum of 5 minutes. They will continue to firm up as they cool.

Storing Your Cowgirl Cookies

Store your Cowgirl Cookies at room temperature in an airtight container on the counter for up to 5 days. For longer storage, place them in the refrigerator for up to 10 days, or freeze them for up to 3 months—perfect if you’re looking to enjoy a little treat at a later time!