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Cowgirls Gone Nuts Cookie (raw, vegan, gluten-free)

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The Cowgirls Gone Nuts Cookie  is a loaded cookie that will blow your hat off and cause you to yell, “YeeeeHaaaa!” I call it the one bowl wonder!  Lasso yourself a large bowl, wrangle all the ingredients into the bowl, dive in with your hands, mix it up and presto…you have one nutty cowgirl!

Every bite you take of this cookie is fully loaded with flavor; oats, dates, coconut, pecans, banana and chocolate.  Where it lacks refined sugars, gluten and dairy, it doesn’t lack flavor or nutrients.  Throw a few of these here cookies in the saddlebag as you head out in the morning and add a little “spur” into your day.

These cookies freeze beautifully!.  I wrapped each cookie individually in plastic wrap and then put them inside of a freezer Zip-lock plastic bag.  My husband actually loved them right out of the freezer as well as being thawed at room temp.   So make up a batch and place in the freezer for those days that you need a quick fix! :)


Dry Ingredients:

  • 1 1/2 cup ground flax (grind in coffee grinder)
  • 1/2 cup flax seeds
  • 1/2 cup dried coconut flakes
  • 1 cup raw pecans, rough chopped
  • 2 cups gluten-free rolled oats
  • 1/2 cup mejool dates (8), diced
  • 1 cup raw chocolate chips

Wet Ingredients:

  • 1  1/2 cups water
  • 1/2 cup raw agave nectar or maple syrup
  • 1/4 cup raw coconut butter, melted
  • 2 bananas, ripe – sliced
  • 2 tsp ground Ceylon cinnamon
  • 1/2 tsp Himalayan pink salt


  1. Combine all dry ingredients together in a large bowl.  Mix together and start adding in the wet ingredients.  Personally, I recommend removing any rings from your fingers, wash your hands and dive in finger tips first!  I found great, sticky pleasure in this!  Mix the batter well.  It is a bit sticky.
  2. Using a large cookie scoop, level off each scoop full and place on the non-stick teflex sheet that comes with your dehydrator.  If you don’t have those, you can use parchment paper (don’t use wax paper).  Press them down a bit to flatten them.  I occasionally stopped and wet my hands to prevent the cookie dough from sticking to my hands.
  3. Dehydrate at 145 degrees (F) for 1 hour. (set a kitchen timer so you don’t forget them at this high temp).
  4. Remove the cookies from the teflex sheets and place on the mesh screen.
  5. Reduce temp to 115 degrees (F) and continue drying for approx. 10 hours.
  6. Once cooled, store in an airtight container in the fridge or wrap individually in plastic wrap.  Keeping them in the fridge will extend the shelf life of these moist cookies and slow the growth of bacteria.
  7. These will freeze well too!

Culinary Explanations:

  • Why do I start the dehydrator at 145 degrees (F).  Click (here) to learn the reason behind this.
  • When working with fresh ingredients it is important to taste test as you build a recipe.  Learn why (here).
  • Don’t own a dehydrator? Learn how to use your oven (here). I do however truly believe that it is a worthwhile investment. Click (here) to learn what I use.

10 thoughts on “Cowgirls Gone Nuts Cookie (raw, vegan, gluten-free)

  1. Angela B. says:

    Can you just cook these in the oven? If so, what temperature.

    • amie-sue says:

      Great question Angela. I haven’t tried cooking them so I don’t have the perfect answer that explains what the outcome would be. There are flax seeds in them which might act as an egg replacement… and they nice moist so they might hold up just fine…but I can’t promise anything. If you give it a shot, please keep us posted. amie sue

    • Dyana Patamia says:

      There is a great gluten free recipe I use for peanut butter chocolate chip cookies. It’s dairy free as well. Anyhow, the temp and time for baking those is 325 F for 25 minutes…this may help you figure it out. It’s just got peanut butter, 1 egg, honey and the chips. I made a variation once adding gluten free oats and chopped almonds and found that the time needed was less (probably b/c I didn’t add any extra liquids). Hope this helps some. Amie-Sue…I LOVE your blog! Thank you thank you for sharing. Just realized the other day that you are in Tucson…so am I!

  2. delia says:

    HI i was just wondering if using chia seeds for the second addition of flax would work the same ?

  3. Karen Stump says:

    Hi Amie-sue,

    I wanted to make cookies for my son and this cookie seemed like a good first time making something in the dehydrator. I am new at this. They turned out perfect! I put the cookies in the mail and two days later my son called raving about them. I shared them at work and everyone could not believe how good they are. I love what you do and amazed at how much you put into this wonderful site plus all the cool and interesting information that comes with each recipe at no cost!! No easy task. Thank you so much.

    • amie-sue says:

      Good afternoon Karen.

      I am soooo happy that you enjoyed these cookies! What a great mom to mail her son such healthy cookies. You are amazing. :) This site brings me just as much joy, trust me. My passion just blesses me in so many ways. Thank you for commenting and I hope to hear more from you in the future. amie sue

  4. Kristen says:

    Would raisins work as a substitute for the dates? Has anyone tried it?

    • amie-sue says:

      You bet they would… just make sure you rehydrate them before using since raisins tend to be more on the dry side and wouldn’t mix in as well. Let me know how it goes. Have a blessed day Kristen. :) amie sue

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