These Eggless Cowboy Cookies are everything you love in a cookie—soft, chewy, hearty, and packed with all the good stuff! Loaded with oats, chocolate chips, coconut flakes, and crunchy pecans, they’re the ultimate bakery-style treat made right at home—no eggs needed. Perfect for lunchboxes, bake sales, or a cozy afternoon snack, these cookies are guaranteed to disappear fast!
Oriana’s Thoughts On The Recipe
I can’t believe it took me so long to discover Cowboy Cookies! The first time I tried them, I was like—how did I miss these?! Of course, I had to create an egg-free version, and let me tell you… These Eggless Cowboy Cookies are now on repeat at our house, especially since Vicky passed her pecan challenge. They’re thick, soft, chewy, and packed with all the good stuff: gooey chocolate chips, hearty oats, toasty pecans, and a hint of sweet coconut. Every bite is a little surprise—crunchy here, melty there—I absolutely love that.
What I Love About This Recipe
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- All-purpose flour: This is the base of the cookie dough, giving structure to the cookies. For gluten-free needs, you can use a 1:1 gluten-free baking flour blend.
- Baking powder & baking soda: These leavening agents help the cookies rise slightly and spread properly, ensuring they’re soft and chewy, not flat or dense.
- Salt: A pinch enhances all the sweet flavors and balances the richness.
- Unsalted butter: Adds richness, moisture, and flavor. Using unsalted lets you control the salt level. You can use dairy-free butter sticks for a dairy-free version.
- Granulated sugar: Helps create that classic chewy cookie texture and adds sweetness.
- Brown sugar: Adds depth of flavor and softness thanks to the molasses in it. Light or dark brown sugar both work well.
- Milk: Adds moisture and helps bring the dough together in place of eggs. You can use any plant-based milk as a substitute.
- Pure vanilla extract: Enhances the overall flavor and warmth of the cookies.
- Old-fashioned rolled oats: Adds texture, chewiness, and heartiness—key to the cowboy cookie vibe!
- Semisweet chocolate chips: Add sweet bursts of chocolate in every bite. You can use dairy-free chips if needed.
- Unsweetened coconut flakes: Adds chew and a subtle tropical flavor that makes these cookies extra special.
- Pecans: Add crunch and a nutty flavor. Toasting them first boosts their taste, or you can leave them out for a nut-free version.
Food Allergy Swaps
- This recipe is naturally egg, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking.
- Milk: You can use your favorite non-dairy milk, like soy or oat milk.
- Chocolate Chips: Use your favorite dairy-free chocolate; here you can find the brands I mostly like and use.
- Wheat/Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
- Nut-Free: Omit the pecans or replace them with seeds like pumpkin or sunflower seeds.
Potential Recipe Challenges & Pro Tips
- Dry or crumbly dough: Sometimes the dough can feel too dry if the flour is over-measured. Pro Tip: Use a kitchen scale to measure your ingredients, or spoon and level your flour instead of scooping directly from the bag. If needed, add 1–2 teaspoons of milk to help bring the dough together.
- Cookies spreading too much: If the dough is too warm, the cookies may spread too thin during baking. Pro Tip: Chill the dough for 20–30 minutes before baking to help the cookies hold their shape.
- Overbaking: These cookies can go from perfectly golden to overbaked quickly. Pro Tip: Bake until the edges are lightly golden and the centers still look slightly soft. They’ll finish setting as they cool.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this aside for now—this will help everything mix evenly later.
Step 2 – Cream the Butter and Sugars
In a large bowl, using a hand mixer or stand mixer, beat the butter, granulated sugar, and brown sugar together on medium speed until the mixture looks smooth and fluffy. This usually takes about 3 to 4 minutes. Don’t forget to scrape down the sides of the bowl to make sure everything’s well mixed. Pour in the milk and vanilla extract, then mix again until everything’s well combined.
Step 3 – Combine Wet and Dry
Lower the mixer speed and slowly add in the dry flour mixture you set aside earlier. Mix just until combined—don’t overmix. Now it’s time for the fun part! Stir in the oats, chocolate chips, coconut flakes, and chopped pecans. Mix until all those tasty add-ins are evenly spread throughout the dough.
Step 4 – Scoop and Chill
Scoop out about 1 ½ to 2 tablespoons of dough per cookie. Roll them into balls and place them on a baking sheet or plate. Pop them in the fridge for at least 30 minutes (or up to 2 days). This helps the cookies keep their shape while baking.
Step 5 – Bake
Place the chilled dough balls on the prepared baking sheets, spacing them about 2 inches apart. It’s best to bake one sheet at a time so the cookies bake evenly. Bake for 10 to 12 minutes, just until the edges are lightly golden. The centers will still look soft and a bit underbaked—don’t worry, that’s exactly how you want them! Let the cookies cool on the baking sheet for about 5 minutes so they can firm up, then transfer them to a wire rack to cool completely. Then it’s time to enjoy your delicious, chewy, eggless cowboy cookies!
Extra Recipe Tips For Success
- Measure the ingredients properly! A kitchen scale is always the best option, in my opinion, but if you don’t have a kitchen scale be sure to use a measuring cup made for dry ingredients (NOT liquid measuring cup), and liquid measuring cup for liquid ingredients. Also, do NOT dip a measuring cup directly into the flour bin or you can compact it and get up to 25% more flour, instead use a spoon to scoop the flour into the measuring cup and then use a knife (straight edged) to level the flour across the measuring cup.
- Don’t over-mix your cookie dough, or you will end up with dense cookies.
- Chill the dough for before baking; this gives the dough a chance to firm up a little and allows them to bake much better.
- For evenly sized cookies (better for baking) use a small spring-loaded ice cream scoop to spoon out the dough.
- Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.
- Bake the cookies until they are JUST golden around the outside. The cookies might still look a little raw in the center, but once they cool, they will be perfect. Let the cookies cool on the baking sheets for just a few minutes, around 2. If you leave the cookies on the baking sheets for too long, they will continue cooking and they will be hard
Variations & Additions
- Add dried cranberries or raisins for a fruity twist.
- Swap semisweet chocolate chips for white chocolate or butterscotch chips.
- Use walnuts or almonds instead of pecans, or go nut-free.
- Mix in a touch of cinnamon for a cozy flavor boost.
Storage and Freezing Instructions
To Store: Keep cookies in an airtight container at room temperature for up to 5 days.
To Freeze Baked Cookies: Let the cookies cool completely after baking. Then place on a cookie sheet and flash freeze for about 30 minutes. Once they’re hard, place the cookies in a freezer container or bag and freeze them for up to two months. To thaw, remove them from the freezer about two hours before enjoying them and let them thaw at room temperature.
To Freeze Unbaked Cookie Balls: Unbaked cookie dough balls freeze well for up to three months. Roll the dough into balls, line them up on a baking sheet, and pop them in the freezer for about 30 minutes. Once frozen, toss all the frozen dough balls into a freezer-safe zip-top bag. Don’t forget to label the bag with the date and what is in the bag!
Baking Frozen Cookie Balls: Frozen cookie balls can be baked without thawing first! Add an extra minute to the baking time.
Frequently Asked Questions
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- Browse more recipes…
Recipe Card
Ingredients
- 1 1/2 cups (210 g) all-purpose flour
- 1/2 teaspoon (2 g) baking powder
- 1/2 teaspoon (3 g) baking soda
- 1/2 teaspoon (2 g) salt
- 3/4 cup (170 g) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (100 g) brown sugar
- 3 tablespoons (45 g) milk
- 2 teaspoons (10 g) pure vanilla extract
- 1 cup (100 g) old-fashioned rolled oats
- 1 cup (200 g) semisweet chocolate chips
- 3/4 cup (65 g) unsweetened coconut flakes
- 3/4 cup (93 g) pecans, chopped
Important
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
Instructions
- Combine the flour, baking powder, baking soda, and salt in a bowl. Set aside.
- Using an electric hand mixer or a stand mixer, beat the butter, granulated sugar, and brown sugar on medium speed until smooth and creamy, 3 to 4 minutes. Scrape down the sides and bottom of the bowl as needed. Add the milk and vanilla; mix until incorporated.
- Reduce the speed to low and gradually beat in the flour mixture; mix until combined. Stir in the oats, chocolate chips, coconut, and pecans and mix until evenly distributed.
- Scoop out 1 1/2 to 2 tablespoons of dough for each cookie. Roll each portion into a ball and place it on a baking sheet or large plate. Refrigerate for at least 30 minutes or up to 2 days.
- Preheat the oven to 350ºF (180ºC). Line two large baking sheets with parchment paper or silicone baking mats.
- Place the chilled cookie balls on the prepared baking sheets, evenly spacing them about 2 inches apart. I recommend baking one sheet at a time.
- Bake for 10 to 12 minutes, until barely golden brown around the edges, but still soft in the middle. When you remove the cookies from the oven, they will still look doughy, and that’s okay; they will continue to set as they cool.
- Cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.
- This recipe is naturally egg, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking.
- Milk: You can use your favorite non-dairy milk, like soy or oat milk.
- Chocolate Chips: Use your favorite dairy-free chocolate; here you can find the brands I mostly like and use.
- Wheat/Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
- Nut-Free: Omit the pecans or replace them with seeds like pumpkin or sunflower seeds.
- Dry or crumbly dough: Sometimes the dough can feel too dry if the flour is over-measured. Pro Tip: Use a kitchen scale to measure your ingredients, or spoon and level your flour instead of scooping directly from the bag. If needed, add 1–2 teaspoons of milk to help bring the dough together.
- Cookies spreading too much: If the dough is too warm, the cookies may spread too thin during baking. Pro Tip: Chill the dough for 20–30 minutes before baking to help the cookies hold their shape.
- Overbaking: These cookies can go from perfectly golden to overbaked quickly. Pro Tip: Bake until the edges are lightly golden and the centers still look slightly soft. They’ll finish setting as they cool.
- Measure the ingredients properly! A kitchen scale is always the best option, in my opinion, but if you don’t have a kitchen scale be sure to use a measuring cup made for dry ingredients (NOT liquid measuring cup), and liquid measuring cup for liquid ingredients. Also, do NOT dip a measuring cup directly into the flour bin or you can compact it and get up to 25% more flour, instead use a spoon to scoop the flour into the measuring cup and then use a knife (straight edged) to level the flour across the measuring cup.
- Don’t over-mix your cookie dough, or you will end up with dense cookies.
- Chill the dough for before baking; this gives the dough a chance to firm up a little and allows them to bake much better.
- For evenly sized cookies (better for baking) use a small spring-loaded ice cream scoop to spoon out the dough.
- Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.
- Bake the cookies until they are JUST golden around the outside. The cookies might still look a little raw in the center, but once they cool, they will be perfect. Let the cookies cool on the baking sheets for just a few minutes, around 2. If you leave the cookies on the baking sheets for too long, they will continue cooking and they will be hard
- Add dried cranberries or raisins for a fruity twist.
- Swap semisweet chocolate chips for white chocolate or butterscotch chips.
- Use walnuts or almonds instead of pecans, or go nut-free.
- Mix in a touch of cinnamon for a cozy flavor boost.
I appreciate your feedback, and it helps others, too!
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Made these today and they are delicious!
Hello Sara! Yay!! I’m so happy to hear that! 😊 Thank you for trying the recipe and taking the time to leave a comment—it means a lot. So glad you enjoyed them! 💛