PinYeeHaaa! Vegan Cowgirl Cookies are here and you’re going to want to gobble them up! The first time I made them my husband said ” I’ve never heard of a Cowgirl Cookie”. It’s one of those cookies you would want to eat out on the range or after a long hike or in our case after a long day of school. These are a close cousin to one of our all time favorite Nature Cookies. Crunchy from the oats with tons of texture from the addition my secret ingredient Rice Crispies, unsweetened coconut, nuts or seeds and delectable chocolate chunks in every bite! The first time I made these Vegan Cowgirl Cookies I gave a few dozen to friends and teachers at our kids school and had a big container worth remaining. Hubby with always remember the name of these bad boys from hear on out as he ate 7 in one sitting. They’re that addictive!
PinThe first time I made these Vegan Cowgirl Cookies I gave a few dozen to friends and teachers at our kids school and had a big container worth remaining. Hubby will always remember the name of these bad boys from here on out as he ate 7 in one sitting. He loves vegan foods (especially cookies), so you better watch out when there are treat around. The kids came home that afternoon wanting one of the cookies I had made the day prior only to find the container barren. Luckily I had tossed a few scoops of cookie dough in the freezer so I could quickly bake them up before a revolt began.
PinSince they’re made without eggs or dairy and able to be made with seeds instead of nuts if desired, they’re a great option if you have specific allergies. They’re irresistible on their own, but also great served with a a handful of sugar snap peas and a Mini Babybel. Whether you’re a vegan or not, these Vegan Cowgirl Cookies will be a recipe you’ll have bookmarked for years to come!
This post contains affiliate links for which I receive payment. While I receive compensation as a brand ambassador, all opinions are my own.
Photos by Matt Armendariz
Vegan Cowgirl Cookies
Ingredients
- 1 tablespoon ground flaxseeds
- 3 tablespoons water
- 1/2 cup vegetable shortening
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 teaspoon vanilla extract
- 1 cup all purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 3/4 cup old fashioned oats
- 1/3 cup rice krispies cereal
- 1/2 cup chocolate chips
- 1/4 cup chopped walnuts, pecans, or sunflower seeds
- 1/3 cup shredded coconut
Instructions
- Preheat the oven to 375F.
- In a small bowl, mix together the ground flaxseeds and water. Allow to sit 5 minutes.
- In the bowl of a stand mixer, or with a handheld mixer, cream together the shortening and sugars.
- Add the flaxseeds and vanilla, and mix to combine well.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Add the dry ingredients to the wet ingredients and mix until just combined.
- Mix in the oats, rice krispies, chocolate chips, nuts, and coconut until combined well.
- Using an ice cream scoop or 2 tablespoon scoop, place the dough onto a silpat-lined baking sheet and bake 10-12 minutes, until lightly golden and set.
I buy unsweetened! I can usually find it in the baking aisle from the brand Bob’s Red Mill!
What kind of shredded coconut should I use? Isn’t most that you buy sweetened?
Great substitutions, and I’m glad you liked them!
These were so good. I did use coconut oil instead. Didn’t have oatmeal or rice cereal. I used bran cereal and some go lean Kaski, just put it in my bullet first. Came out so good. Going to try WW flour and some dried fruit next. Came out great.
Just an FYI for those concerned about trans-fats – Spectrum Organic vegetable shortening is processed mechanically, rather than hydrogenated, so it is free of trans-fats.
Nice recipe EXCEPT for the shortening! I understand you want them to be vegan and crispy…but vegetable shortening contains trans fat (identified on label as partially hydrogenated oil) and is definitely best avoided (even if there is less teams fat in crisco than previously, it is still best to avoid all trans fats). Some parents may not realize this.
I just made these gluten free and with coconut oil instead of shortening. Taste great but they don’t hold together that well with these substitutions. I ate them in a bowl and it was a warm tasty soft granola kind of.. Part of that is probably the gluten free flour and part coconut oil. All in all, they were yummy and I’ll make again.
As I say in the post, these are great for vegans and non-vegans! 😉
Mmm yummy vegan cheese sponsor… oh oops, not vegan…
I am diabetic and am wondering about the nutritional facts….how many sugar/carbs in each cookie?
The shortening keeps it vegan and acts more like butter than coconut oil does so it keeps these cookies fluffy instead of crisp. 🙂
These sound so healthy I wonder why if you’re going to add things like flax seeds you’d then use shortening? From what I know shortening is really not very good for you and there are better fats to use instead (butter – though not vegan, or coconut oil) unless there’s a specific reason shortening is better here?
Had a kept scrolling down, I would have seen someone else already asked that same question. Sorry about that!
Hi there!
Thank you for all your fabulous recipes! Our entire family loves everything I have made from your website. I was wondering if I could use coconut oil rather than the shortening for this recipe.
Thank you!
I haven’t tried that for this recipe, but I have had great results with coconut oil in other recipes! Let me know if you try and how it works out. 🙂
These look great! Have you ever substituted veg shorting with coconut oil? Do you think it would take as well?