Vegan Cowboy Cookies Recipes

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VEGAN COWBOY COOKIES.



Vegan Cowboy Cookies. image

A thick and chewy vegan cowboy cookie recipe that's loaded with coconut, chocolate, and pumpkin seeds.

Provided by Kelly Roenicke

Categories     Dessert

Time 22m

Number Of Ingredients 14

3/4 cup vegan buttery spread
3/4 cup coconut sugar (or brown sugar)
1/2 cup organic cane sugar
1/4 cup unsweetened applesauce
1/2 Tablespoon vanilla extract
1 1/2 cup whole spelt flour (or all-purpose flour, or a gluten free flour blend like Namaste Perfect Flour)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon sea salt
1 1/2 cups dairy free chocolate chips
1 1/2 cups old fashioned oats
1 cup unsweetened shredded coconut
1/2 cup pumpkin seeds

Steps:

  • Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper.
  • Place the vegan buttery spread, coconut sugar, cane sugar, and vanilla in a mixing bowl and mix on medium speed until creamy. Add the unsweetened applesauce and mix together.
  • Add the spelt flour, baking powder, baking soda, cinnamon, and sea salt, and mix on low speed to combine.
  • Turn off the mixer and stir in the chocolate chips, oats, coconut, and pumpkin seeds. Mix well with a spoon.
  • Use a cookie dough scoop to drop the dough onto the lined cookie sheet - you should be able to fit about 8 cookies on a sheet - these are large!
  • Bake at 350 degrees for about 10-12 minutes, until golden brown. Do not overbake. Allow cookies to cool on the cookie sheet before moving to a tray or plate.
  • Repeat steps 5-6 with remaining batter.

Nutrition Facts : Calories 268 kcal, Carbohydrate 30 g, Protein 4 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 1 mg, Sodium 156 mg, Fiber 4 g, Sugar 15 g, TransFat 1 g, ServingSize 1 serving

COWBOY COOKIES



Cowboy Cookies image

This recipe for cowboy cookies is the best! They're loaded with coconut, oatmeal, pecans and dairy free chocolate chips, and they're totally vegan. #cookies #dairyfree

Provided by Melissa Belanger

Categories     Dessert

Time 25m

Number Of Ingredients 14

1 cup oats (I used old-fashioned rolled oats)
1 cup all-purpose flour
1/3 cup shredded coconut
1/2 teaspoon baking soda
1/4 teaspoon coarse salt
1/3 cup packed brown sugar
1/4 cup sugar
1/4 cup melted coconut oil
1/4 cashew milk
1 tablespoon maple syrup
2 teaspoons ground flax seed
1 teaspoon vanilla extract
1/3 cup miniature semi-sweet chocolate chips*
1/3 cup pecan pieces

Steps:

  • Preheat oven to 350˚F and line a baking sheet with parchment paper.
  • In a large bowl, whisk together the oats, flour, coconut, baking soda and salt.
  • In a separate bowl, whisk together the sugars, oil, milk alternative, maple syrup, ground flax seed and vanilla extract until smooth.
  • Mix the wet and dry ingredients until combined, and stir in chocolate chips and pecan pieces.
  • Using a cookie scoop to measure, roll dough into balls and place on parchment. Bake cookies for 10 - 12 minutes or until top of dough has fully set and looks golden brown. Remove from oven and allow cookies to rest before 5 minutes before transferring to cooling rack.

Nutrition Facts : ServingSize 1 cookie, Calories 145 calories, Sugar 10.8 g, Sodium 74.7 mg, Fat 6.4 g, SaturatedFat 4 g, TransFat 0 g, Carbohydrate 19.9 g, Fiber 1.3 g, Protein 2 g, Cholesterol 0.1 mg

COWBOY COOKIES



Cowboy Cookies image

The origin of the name is unclear, but the cookies do seem hearty enough for the Wild West. They have a soft, chewy texture all their own.

Provided by Martha Stewart

Time 20m

Yield Makes about 5 dozen

Number Of Ingredients 14

3/4 cup pecans (3 ounces)
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups old-fashioned oats (not instant or quick-cooking)
6 ounces semisweet chocolate, cut into 1/4-inch chunks
1/2 cup shredded unsweetened coconut
Vegetable-oil cooking spray

Steps:

  • Preheat oven to 350 degrees. Spread pecans in a single layer on a rimmed baking sheet. Toast in oven, tossing occasionally, until darkened and fragrant, 10 to 13 minutes. Let cool, then coarsely chop. Into a bowl, sift together flour, baking soda, salt, and baking powder.
  • With an electric mixer on medium-high speed, cream butter and both sugars until pale and fluffy. Reduce speed to medium. Addeggs, one at a time, beating well after each addition. Beat in vanilla.
  • With mixer on low speed, gradually add flour mixture, beating until just incorporated. Beat in oats, chocolate, pecans, and coconut until just combined. (Dough can be covered with plastic and refrigerated up to 3 days.)
  • Coat baking sheets with cooking spray; line with parchment, and spray parchment. Using a 1 1/2-inch ice-cream scoop or a tablespoon, drop dough onto prepared sheets, about 3 inches apart.
  • Bake, rotating sheets halfway through, until edges of cookies begin to brown, 16 to 18 minutes. Transfer sheets to wire racks to cool 5 minutes. Transfer cookies to racks to cool completely. Cookies can be stored up to 3 days at room temperature in airtight containers

VEGAN COWBOY COOKIES (HEALTHY VERSION)



Vegan Cowboy Cookies (Healthy Version) image

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

2 cups oats (regular or quick-cooking)
1 1/2 cups whole wheat flour (I used whole spelt flour)
1/2 cup flour (I used spelt flour)
1/4 teaspoon baking soda
1 1/4 teaspoons baking powder
1/4 teaspoon salt
2/3 cup water
1/4 cup brown sugar (or 1/8 cup splenda brown sugar blend)
1/4 cup Splenda granular
1/2 cup prepared vanilla soy pudding (or use applesauce)
1 tablespoon ground flax seeds
1 teaspoon vanilla extract
1 cup coconut, shredded unsweetened and toasted
1 cup vegan miniature chocolate chip (semi-sweet)
1 cup pecans, chopped and toasted

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



Vegan Cowboy Cookies image

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

2 cups quick-cooking oats
2 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
2/3 cup oil
2/3 cup sugar
3/4 cup brown sugar (packed)
1/2 cup non-dairy milk (like e.g. vanilla soy milk)
1 tablespoon ground flax seeds
1 teaspoon vanilla extract
1 cup coconut, shredded unsweetened
1 cup semisweet vegan chocolate chips (semi-sweet, can also use chopped chocolate)
1 cup pecan pieces, chopped and toasted (can use other nuts, too)

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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