Vegan Cowboy Cookies Recipes

VEGAN COWBOY COOKIES.

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.

VEGAN COWBOY COOKIES

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.

VEGAN COWBOY COOKIES (HEALTHY VERSION)

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.