Vegan Cowboy Cookies

4.91 from 10 votes

Vegan cowboy cookies are loaded with coconut, pecans, chocolate chips and oats to create a seriously delicious cookie with an amazing texture.

Prep Time15

Cook Time12

Total Time27

Course: Cookies, Dessert

Cuisine: American

Diet: Vegan

Servings:

Calories: 174kcal

Author: Alison Andrews

Ingredients

1 ½ cups Rolled Oats (150g)
1 cup All Purpose Flour (125g)
1 cup Dessicated Coconut (80g) or Unsweetened Shredded Coconut
1 teaspoon Baking Soda
½ teaspoon Salt
1 teaspoon Cinnamon
½ cup Vegan Butter (112g)
1 cup Light Brown Sugar (200g)
3 Tablespoons Maple Syrup or Golden Syrup
1 teaspoon Vanilla Extract
3 Tablespoons Soy Milk or other non-dairy milk
1 cup Vegan Chocolate Chips (175g) plus more to place directly into the tops of the freshly baked cookies
1 cup Chopped Pecans (110g) plus more to add directly to the tops of the freshly baked cookies

Instructions

Preheat the oven to 350°F (180°C) and line two large cookie sheets with parchment paper.
Add rolled oats, all purpose flour, coconut, baking soda, salt and cinnamon to a mixing bowl and mix them together.
Add vegan butter and light brown sugar to the bowl of your stand mixer and cream them together until smooth.
Add maple syrup and vanilla extract and mix in.
Add dry ingredients in with the wet and mix together with a spoon into a crumbly dough.
Add soy milk and mix in.
Add vegan chocolate chips and chopped pecans and mix them in.
Break off pieces of the dough and roll them into balls. Try to get a roughly even amount of vegan chocolate chips and pecan pieces into each cookie (no precision required here, just eyeball it).
Place the cookies evenly onto your two large parchment lined baking sheets. Aim to get around 28 cookies, over two baking sheets (14 on each baking sheet).
Place into the oven and bake for 12 minutes. The edges should be firm and the tops lightly browned. If they are still a bit puffy, no problem.
Press a few more chocolate chips and chopped pecan pieces into the tops of the warm and soft freshly baked cookies.
Leave them to firm up and cool down directly on the tray.

Notes

Rolled oats - also known as old fashioned oats. Don't swap these for instant oats or quick cooking oats as they just won't come out the same.
All purpose flour - must be measured properly. Either weigh it out on a food scale (ideal) or use the spoon and level method: spoon the flour into your measuring cup and level off the top with the back of a knife. Don't scoop it and don't pack the flour into the cup.
Dessicated coconut - also known as finely shredded coconut or unsweetened shredded coconut.
Chopped pecans - you can do a rough chop of the pecans but keep in mind that you don't want any of the pieces to be too large or they will make it difficult to roll your cookies into balls.
Spread the cookies over two trays. It's ideal to use two large baking sheets for these cookies so that you don't have to crowd them onto the tray.
Bake each tray separately. Bake each tray of cookies one at a time. If you stack the trays in the oven it will result in uneven baking. So just bake one tray and when that's done, bake the second tray of cookies.
Gluten free: Just swap the regular flour for a gluten free all purpose baking blend.
Storing and freezing: These cookies store very well at room temperature for a week. They also freeze very well for up to 3 months. You can freeze the baked cookies OR the unbaked cookie dough balls. If you freeze the unbaked cookies then you can bake them directly from frozen, just allow an extra couple of minutes baking time to account for them being frozen to begin with.

Nutrition