Vegan Cowboy Cookies Healthy Version Recipes
VEGAN COWBOY COOKIES (HEALTHY VERSION)
This is my healthified version of Recipe #459280 from the book "Vegan Cookies Invade Your Cookie Jar" by T.H. Romero and I.C.Moskowitz. These cookies are soft and cake-like, but I really liked that. Plus the flavour is still awesome and you can eat a few more of these without breaking your diet. :)
Provided by Lalaloula
Categories Drop Cookies
Time 31m
Yield 32 medium cookies
Number Of Ingredients 15
Steps:
- In a medium sized bowl combine oats, flours, baking soda, baking powder and salt. Set aside.
- In a second bowl beat together water, splenda, brown sugar, soy pudding, flax seeds and vanilla using a wire whisk.
- Fold in half of the flour mixture to moisten, then fold in second half. Just before mixture is completely combined, fold in coconut, chocolate chips and pecans. Mixture will be quite runny, but should be managable using a tbs and your fingers. If its too wet, add a few more oats or more flour.
- For each cookie drop 1 heaping tbs of dough onto a paper-lined or greased cookie sheet. Leave about 2 inches of space between each cookie and flatten slightly with moistened fingers.
- Bake in the preheated oven at 350°F/180°C for 14-16 minutes until edges start to brown.
- Let the cookies rest on the cookie sheet for 5 minutes, then transfer to wire racks to cool completely.
VEGAN COWBOY COOKIES
This recipe comes from the wonderful book "Vegan Cookies Invade Your Cookie Jar" by Terri Hope Romero and Isa Chandra Moskowitz. The cookies are big, soft in the centre with a crunchy outside and mmmoreish taste. Chocolate, nuts and coconut, what more could you ask for?! :) Ive also modified the recipe to be more on the healthy side, which yielded a softer cakey cookie. Ive posted that variation as a separate recipe.
Provided by Lalaloula
Categories Drop Cookies
Time 31m
Yield 24 large cookies
Number Of Ingredients 14
Steps:
- In a medium sized bowl combine oats, flour, baking soda, baking powder and salt. Set aside.
- In a second bowl beat together oil, sugar, brown sugar, milk, flax seeds and vanilla using a wire whisk.
- Fold in half of the flour mixture to moisten, then fold in second half. Just before mixture is completely combined, fold in coconut, chocolate chips and pecans.
- For each cookie drop 1/4 cup of dough (about the size of a golf ball) onto a paper-lined or greased cookie sheet. Leave about 2 inches of space between each cookie and flatten slightly with moistened fingers (or moistened back of measugin cup).
- Bake in the preheated oven at 350°F/180°C for 14-16 minutes until edges start to brown.
- Let the cookies rest on the cookie sheet for 5 minutes, then transfer to wire racks to cool completely.
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