These easy, vegan cowgirl cookies are oatmeal cookies loaded with shredded coconut, miniature chocolate chips and toasted pecan pieces. Makes 18 cookies.
What are cowgirl cookies?
I am so excited to share these cookies with you. They’re from the new cookbook Eat Dairy Free, by Alisa from Go Dairy Free, and they’re going to be your new favorite cookie. I promise. These cookies are inspired by those crazy cowboy cookies that are loaded with all sorts of goodies, including candy-coated chocolate, which tends to have milk chocolate. Since those are now off-limits, Alisa came up with these, and I truly believe they’re even better. They’re loaded with shredded coconut, chocolate chips and pecans.
This combination is seriously so good. I don’t ever want to eat another cookie. And, the best part is, they’re actually completely vegan. Thanks to a little bit of ground flax seed.
I know I don’t normally do vegan cookies (I definitely use egg in my favorite chocolate chip cookies). I actually tested these with egg instead of flax seed (because I really didn’t want to go to the store), but it just didn’t work. Instead of messing around with a good thing, I decided to just buy some already-ground flax seed. It really wasn’t that hard. I got some in our grocery store’s bulk section and now I have a little container to save for future recipes.
Alisa also recommends a ton of different substitutions for her recipes, including high-altitude, gluten free and refined-sugar free options.
Here’s what you’ll need to make these cowgirl cookies
- Mixing bowls
- Measuring cups and measuring spoons
- Cookie scoop
- Sheet pan
How to make dairy free cowgirl cookies
Mix your dry ingredients. In a big mixing bowl, whisk together your oats, flour, coconut, baking soda and salt. You can also do this with a fork if you want.
Whisk together your wet ingredients. In a separate bowl, whisk together the sugars, coconut oil (or whatever cooking oil you decide to use), milk alternative, maple syrup, vanilla, and flax seed. Make sure everything is nice and smooth.
Combine dry and wet ingredients. Pour the wet ingredients into the dry ingredients and stir until combined. This is when you add the pecans and chocolate.
Bake your cookies. I popped my dough into the fridge for about 5 minutes while my oven finished heating and I lined my cookie sheets with parchment paper, but you can skip this step. Scoop your cookies (rolling into balls if you want) and place them on the baking sheet. Bake for 10 – 12 minutes. The tops should be set, but not solid. Let them rest on the baking sheet for about 5 minutes before transferring to a wire rack.
These vegan cowgirl cookies loaded with coconut, chocolate and pecans. They’re amazing and so easy to make!
- 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
- 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.
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