a vintage loaf pan holding a batch of vegan cowgirl cookies

Cowgirl Cookies

  • Author: Melissa Belanger
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 18 cookies 1x


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


  1. Preheat oven to 350˚F and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the oats, flour, coconut, baking soda and salt.
  3. In a separate bowl, whisk together the sugars, oil, milk alternative, maple syrup, ground flax seed and vanilla extract until smooth.
  4. Mix the wet and dry ingredients until combined, and stir in chocolate chips and pecan pieces.
  5. 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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