1-Bowl Cowgirl Cookies (Vegan + Gluten-Free)

Absolutely wonderful. So glad I doubled the batch. I used 2 eggs, real butter, and doubled the coconut. Turned out amazing 😊 Thanks ya’ll!

I didn’t need the recipe to be vegan so I used an egg and real butter. Turnout out great! Got 24 cookies, and it took 12 minutes. Feel like you you could sub in raisins or cranberries for the nuts.

These were really great! Love the texture even with no refined sugar! They are delicious with the coconut palm sugar. I didn’t have enough Miyoko’s butter, so I used half and supplemented with coconut oil to have the rest of the fat needed. Thanks for another awesome recipe!

I followed the instructions and got sand. Wouldn’t form into a cookie. I didn’t bother adding water because I knew it would make good granola. It’s spread evenly on a tray and baking now. Not my day in the kitchen I guess

I made these as written and they are super simple to make and very delicious! Thank you!

Delish!! Subbed with coconut oil, an egg and AP flour. Used unsweet coconut flakes. Didn’t add nuts b/c my kids don’t really like them in cookies. And didn’t make any other changes. Moist texture and easy to roll together after scooping. Didn’t break apart so wasn’t dry at all. Baked for 12 minutes. Came out great. Soft and a little chewy. Will definitely make again! Love this recipe. Thank you!

It was a roller coaster of emotion making these. So easy to put together- what a breeze! And then I wasn’t convinced at all with the thickness of the batter which was too crumbly. I added a few drops of water and then I felt like it was a tad too wet but I was still able to make small balls – I felt like I saved the day. They were difficult to flatten as they would crumble a bit, so I just decided to leave them. I thought they would droop a little while cooking – not at all. BUT OH BOY WERE THEY TASTY! I had to hide them from myself so I didn’t eat the whole tray! Definitely an amazing recipe that I will do again. I used coconut oil and gluten-full flour.

I made these tonight according to the recipe (with all-purpose flour) and loved them! They paired perfectly with a cup of tea. 🫖 And I agree with a previous commenter, I licked a spoon with some dough on it, and OMG, so good!

These were amazing. I used an egg instead of a flax-egg and subbed all purpose flour for the gf blend because that’s what I had on hand. Will definitely be making these again.

Easy enough to make with an eager toddler! These were crispy and beautiful. We used AP flour and sweetened shredded coconut. 10/10. Easy and impressive.

These were absolutely delicious! They will be my go-to recipe for chocolate chip cookies from now on.

Delicious! I made these using an egg, coconut oil, coconut sugar, almond meal (instead of flour), and wheat flour (for the gf kind). So good! Not too sweet and great textures. Thank you!!

Tasty! Nice texture!

So delicious, like most everything you make! I substituted 1/4 c. coconut sugar for the brown sugar and used the new recipe for GF flour. I used unsweetened grated coconut and they were amazing.

These are delicious! I added lightly sweetened dried cranberries. Chewy and soft. I baked for 12 minutes. Pecans for us worked great.

Would your gluten free flour blend work for this and do you still sell it? I couldnt find it. Thanks!

Kid approved! No one would even know that they are egg-free, dairy-free e, and gluten-free! It was great to make with my 7 year old who helped stir up until the very end.

I made mine without coconut due to kid preferences but turned out great even without it. I used gluten free oat flour and gluten free oats as well. 5 start rating from the family!

YUM! Made these exactly as written and they were incredible, I couldn’t stop eating them. Brought them to a friend’s house and everyone there was raving and couldn’t believe they are GF/V!

I make these on repeat, especially on low-energy nights where I need a good treat. These are easy to make, the walnuts add such a nice flavor + texture. I’m not usually a fan of healthier chocolate chip cookies but oh my. The dough is also awesome to eat :):)

These are the cookies that I’ve been looking for!! Made as written, with the brown sugar/butter option, but with only 1/4 cup of chocolate chips and 1/2 cup brown sugar. My yield was 15 large cookies. 11 minutes at 350 was perfect for a chewy texture!

A non-gendered option for the cowboy/girl issue is ‘cowpoke’. Why is it poke and not folk? I don’t know but it is fun to use.

This was by far one of the best cookies Ive had in a long while. I didn’t have quite enough almond flour so i just added a little more AP flour and the texture was so beautifully chewy! They didn’t even last a day in the house!

Wow I love these! I used a chia ‘egg’ instead of flax and subbed regular AP flour for the GF flour. Will def be making these again. So perfectly crispy yet chewy – I’m in love.

These cookies turned out so good!
I’m not gluten intolerant or fully vegan, so I used one egg and all purpose flour (did not used almond flour) and they turned out perfect.
I did end up refrigerating the dough for a couple days because I forgot about them. They were very dense and flavorful. Keeping this recipe for sure :)

These are amazing, chewy, nutty, chocolately delicious. I do add in about 2 extra tablespoons of vegan butter (I use earth balance) and I find they are nice and moist.

These were so easy and are delicious! I used pecans, coconut oil, and a combo of almond flour and regular flour because I didn’t have the GF blend. I used a small ice cream scoop and then slightly flattened them. They turned out crispy on the outside and soft inside. Because they were on the thick side, I needed to add a little to the cooking time. Will definitely make these again and might add some dried cherries or cranberries.

These cookies were tasty and made you want more! Since I try to be oil free, I subbed 4 oz. of prune purée baby food jar for the oil or vegan butter. My substitution worked great land I highly recommend it. A GF family member enjoyed them so much that she requested the recipe, which is the ultimate compliment!

These are our new favorite cookies! (Of note, our previous favorite cookies are also from your blog :)) We make our favorite foods on repeat a lot so I LOVE when something new makes it into the rotation. I subbed some things as I always do so I’ll share for anyone else – 1/2 cup of brown sugar vs the 3/4 cup, oat flour instead of GF flour mix (and I usually need a bit less maybe 1/2 cup prob bc I used less sugar). I usually get Miyoko’s butter but I used MELT brand this time which is a cashew/nut free vegan butter we had from when my sister visited (she avoids cashews bc of her ayurvedic constitution/imbalance) in case anyone is looking for a good nut free vegan butter seems to be a similar quality in comparison to miyokos :)

I made these cookies, they are very good, hubbie like them. Making some more today but will slightly reduce the coconut sugar and coconut oil.
Very good recipe for cookies without the white sugar.

Love these + a couple tweaks I made.l made flax egg w/ 3 tbs water, used 1/2 cup coconut sugar, added 1/3 cup dried cranberries…my husband’s new favorite!

Great cookies, just too sweet for my taste, my kids love them but picked out the nuts lol I’ll half the sugar next time and I bet they’ll be perfect!

Such a good tasting and healthy cookie. I did use 1 egg instead of the flax egg in the recipe. I also mixed the dry ingredients before I introduce them to the wet ingredients. My Gluten free flour mix is one from Cooks Illustrated. Not sure that it makes a difference with this great recipe if you mix the wet and dry separately, just my own habits. I also know that baking on the middle rack is optimal for cookies – I used two pans, so one on rack above middle and 1 rack below middle. I live in CO: 5K ft elevation. I baked both cookie sheets at the same time and after 10 mins I rotated the pans 180 degrees and put the rack above now below on the lower rack and the sheet that was on the lower rack is now on the upper rack – baked for another 4 mins until they all just started showing golden brown. I did use the parchment sheet as this is easier to slide them off my baking stone all in 1 piece and onto a cooling rack. One thing I have learned about baking with gluten free flours is to let the dough rest for 30 mins before baking – this allows the ingredients to combine and hold together better once bakes so you don’t have such crumbly cookies and breads – I didn’t do this on my 1st batch, but will on the next to see if there is a difference. Still — They DID set up more after they cooled and were perfect. We think they are delicious!! Thank You Minimalist Baker for sharing your recipes. <3

Delicious. Modifications: Olive oil. Halved the sugar and chocolate. For the flour blend, did 50/50 whole wheat + AP flour. Added a splash of milk just before shaping the cookies. Came out perfectly.

Holy moly Sister!! Made these using King Arthur’s gluten free flour plus the called for almond flour and added a few more Walnuts. Perfectly delicious!

These cookies are very rich and filling. They garnered the approval of a picky eater.

Making them was a messy process. I had difficulty forming the cookies without them falling apart because of all of the greasy coconut oil. But after they baked, they were wonderfully firm and solid. Coconut oil is a good substitute for butter – you’d never know the difference in baked goods like this.

In a word … delicious!

Hi! These are super delicious! I left out the coconut as it’s not my fav in cookies and added just a smidge more oats. I also used an egg rather than flax egg. My cookies turned out a little dry in texture. Im wondering how I can make them more moist? Im at high altitude if that makes a difference! Or if my changes to the recipe are what made them a bit dry? I also only baked them for ten minutes.

These were pretty good but I thought lacked some flavor. Next time I think I would add dried cranberries, raisins or do you think currants would work? Maybe some cinnamon as well. These will be wonderful with coffee! Thanks for the recipe!

These are my new favourite cookie! I made them with coconut oil and coconut sugar, and used 1/2 cup boba red mill gluten free 1:1 blend and 1/4 cup quinoa flour in place of the DIY blend and they turned out fantastic.
Thank you!

Made these using a mix of all-purpose and spelt flour since I’m not gluten intolerant, and I also cut the sugar down to 85 grams, since I was using a sweeter chocolate. They’re wonderful! They feel wholesome but still like a treat.

Thanks for the reminder about cow(folk) cookies! I made them as fuel for a folk festival next weekend!

They are a bit too sweet for me…next time I’ll make them with half the sugar… or with unsweetened chocolate or nibs

I made these as written(substituted gluten free flour with a mix of whole wheat and white all purpose flour), and they are THE best/most delicious cookie ever! Thank you so much!

Made these tonight! Didn’t have coconut so went with raisins! So good!

Just made these and they are so good!. Next I will double the recipe! Made as directed I did not substitute anything. I love these! You get a little bit of everything…some chocolate, some coconut, some nuts & some oatmeal…perfect

If I could give these 100 stars, I would. Made as written using coconut oil and brown sugar, almond flour with regular flour as I am not GF. I substituted raisins for the chocolate chips only because I didn’t have any. They are so, so good. My non-vegan, beef rib eating husband said he’d go vegan if he just got to eat these. I have to hide the tin from him now.

Literally the best gluten free cookies i’ve ever made!! I’m also oat free so I added extra pecans (didn’t have walnuts in the house), and they came out AMAZING!! You have to try this recipe!