Mountain Cowgirl Cookies- Eat Dairy Free

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Mountain Cowgirl Cookies From Cookbook Eat Dairy Free. 

My friend Alisa, from the dairy-free blog GoDairyFree.org,  just released her new cookbook Eat Dairy Free. I was so excited when I received a copy of her dairy-free cookbook to review!

Her cookbook is beautiful with full colored pages and over 100 new dairy-free recipes that also include fully tested gluten-free and egg-free options, with many soy and nut-free dishes. (Alisa also has a family member that follows the gluten-free diet.)

I could not wait to share her recipe for Mountain Cowgirl Cookies with you. Inspired by traditional cowboy cookies, this dairy-free, gluten-free and vegan recipe from Eat Dairy Free is packed full of flavor with the addition of shredded coconut, chocolate chips, and pecans. I know that you will enjoy these easy to make and tasty cookies as much as my family and I did!

If you would like to see another one of Alisa’s recipes from Eat Dairy Free, check out the review of her Chocolate Banana Split Muffins from my friend Nicole over at the blog Allergylicious.

Dairy-Free Living

A lot of those following the gluten-free lifestyle and those with Celiac disease also find themselves feeling better by eliminating dairy as well. I personally found that dairy is no longer my friend after doing the Autoimmune Protocol Elimination Diet. My husband, who suffers from migraines and auto-immune flares, and my son, who has eczema and keratosis pilaris, are also gluten-free and dairy-free.

Eat Dairy Free

What I love about Eat Dairy Free is that there are no store-bought dairy substitutes needed for her recipes. This is a cookbook that anyone can use whether experienced with dairy-free living or not. You do not need to seek out dairy-free cheese, sour cream, or other specialty alternatives. There’s even a recipe for easy homemade milk beverage!

Alisa’s new cookbook includes over 100 new recipes from breakfast, snacks, savory dinners and desserts. Eat Dairy Free also has menu plans, ingredient primer, and quick reference allergen / special diet charts preceding each chapter.

Here are the chapters from Eat Dairy Free:

1. Sips to Shakes
2. Bakeshop Breakfasts
3. Anyday Brunch
4. Snackables
5. Veggies First
6. American Comfort Cuisine
7. Mediterranean Meals
8. Asian Eats
9. Sweet Rewards
10. Essential Extras

You can find Eat Dairy Free for sale on Amazon, Barnes & Noble, Walmart, and Target online. It can also be ordered into most bookstores and may already be available at your local bookstore.

Let’s Connect! You can FOLLOW MEon  Facebook, Instagram, or Pinterest!

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5 from 1 vote

Mountain Cowgirl Cookies From Eat Dairy Free

Inspired by traditional cowboy cookies, this dairy-free, gluten-free and vegan recipe is packed full of flavor with the addition of shredded coconut, chocolate chips and pecans.

Course Dessert

Cuisine American

Keyword gluten-free cookies, mountain cowgirl cookies

Prep Time 10 minutes

Total Time 20 minutes

Servings 18 cookies

Calories 129kcal

Author Audrey from Mama Knows Gluten Free

Ingredients

• 1 cup gluten-free quick oats I used Bob's Red Mill Gluten-Free Oats
• 1 cup all-purpose gluten-free flour I used Pillsbury gluten-free
• 1/3 cup unsweetened shredded coconut
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup packed brown sugar
• 1/4 cup cane sugar
• 1/4 cup melted or softened coconut oil can substitute your favorite baking oil
• 1/4 cup unsweetened plain dairy-free milk beverage
• 1 tablespoon maple syrup
• 1 1/2 teaspoons flax seeds finely ground (about 2 teaspoons ground flaxseed)
• 1/2 teaspoon vanilla extract
• 1/3 cup dairy-free and gluten-free semisweet chocolate chips I like Enjoy Life
• 1/3 cup chopped raw or lightly toasted pecans omit for nut free

US Customary - Metric

Instructions

• Preheat your oven to 350.F and line a baking sheet with a silicone baking mat or parchment paper.
• In a medium bowl, whisk together the oats, flour, coconut, baking soda, and salt.
• In a mixing bowl, whisk together the sugars, oil, milk beverage, maple syrup, ground flaxseed, and vanilla. Add the dry ingredients and stir until well combined. Fold in the chocolate chips and pecans (if using).
• Scoop dough by the generous tablespoonful and shape into balls, pressing in any loose chocolate chips or pecans. Place them on your prepared baking sheet and flatten slightly into your desired shape; they spread only a little. If the dough is a bit too sticky to handle, you can refrigerate it for 20 minutes or lightly moisten your hands.
• Bake for 10 to 12 minutes, or until the cookies just begin to turn a golden hue and no longer look wet on top.
• Let cool for a few minutes on the baking sheet before removing the cookies to a wire rack to completely cool.
• Store in an airtight container at room temperature for up to 1 week, or put the cookies in a plastic freezer bag and freeze to enjoy later.
• High-Altitude Adjustment: If baking these cookies above 3,000 feet, check them at 8 minutes. They tend to cook a little more quickly.

Unrefined Sweetener Variation

• Substitute a total of 2/3 cup coconut sugar, finely ground in a spice grinder, for both the brown sugar and the cane sugar.

Notes

Credit for this Recipe: This recipe is reprinted with permissions from Eat Dairy Free: Your
Essential Cookbook for Everyday Meals, Snacks, and Sweets by Alisa Fleming (BenBella Books,
2018).

Nutrition

Serving: 1cookie | Calories: 129kcal | Carbohydrates: 18g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Sodium: 71mg | Potassium: 57mg | Fiber: 1g | Sugar: 9g | Vitamin A: 5IU | Calcium: 23mg | Iron: 0.8mg

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