Name: Vegan Cowgirl Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 24 cookies
Cuisine: American

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1/4

Vegan Cowgirl Cookies

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Ingredients

Warning0 allergens identified

Instructions

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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.

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Tips & Tricks (5)

Toast Your Oats and Cereal 🔥
Lightly toast the old-fashioned oats and Rice Krispies in a dry skillet for 2-3 minutes before mixing to intensify their nutty flavor and add deeper complexity to your cookies.
Bloom Your Flaxseeds 💧
Mix ground flaxseeds with water 5 minutes before use to create a gel that perfectly replaces eggs, improving binding and moisture in every bite.
Chill Your Dough Strategically ❄️
Refrigerate cookie dough for at least 30 minutes to prevent spreading, resulting in thicker, chewier cookies with better texture definition from the Rice Krispies and nuts.
Brown Your Shortening First 🥜
Gently warm the vegetable shortening in a pan until it turns golden and nutty-smelling before creaming with sugars to add a rich, caramelized depth to your dough.
Toast Your Coconut and Nuts 🥥
Dry-toast your coconut, walnuts, and pecans separately for 3-4 minutes until fragrant to unlock their oils and enhance their natural flavors for maximum impact in the final cookie.