Cowboy Cookies
Prep time
Cook time
Total time
Serves: 24 cookies
  • Ground Flax Seeds 2 Tablespoon (16g)
  • Hot Water 3 Tablespoons (90ml)
  • Solid Vegetable Shortening 12 Tablespoons (170g)
  • Light Brown Sugar packed 1 cup (210g)
  • Granulated Sugar 1 cup (200g)
  • Vanilla Extract 1 Tablespoon
  • Salt 1 teaspoon (6g)
  • Baking Soda 1½ teaspoons (7g)
  • All Purpose Flour 2 cups + 3 Tablespoons (280g)
  • Rice Krispies ¾ cup (40g)
  • Old Fashioned Oats 1 cup (98g)
  • Sweetened Flake Coconut 1 cup (85g)
  1. Combine ground flax seed with hot water and whisk smooth
  2. Let stand for at least 5 minutes or up to 30 minutes to thicken to a paste
  3. Cream the shortening and sugars together until light and fluffy. About 5 minutes.
  4. Add the flax eggs and vanilla extract to the creaming butter - sugar mixture.
  5. Scrape the bottom and sides of the bowl often to ensure an even mix.
  6. Combine the flour, baking soda and salt and then add to the creamed mixture all at once.
  7. Add the rice krispies, coconut and oatmeal and mix to combine well.
  8. Scoop onto a parchment lined sheet pan, press lightly to flatten slightly and bake for approximately 14 minutes or until light golden brown
Recipe by Gretchen's Bakery at