Best 2 Vegan Cowboy Cookies Recipes

In this comprehensive guide, we will embark on a culinary journey to find the most delectable vegan cowboy cookie recipe. With a harmonious blend of wholesome ingredients and enticing flavors, vegan cowboy cookies offer a delightful treat that caters to both vegan preferences and the insatiable cravings of cookie enthusiasts. Whether you're a seasoned baker or a novice in the kitchen, this article will equip you with the knowledge and inspiration to create mouthwatering vegan cowboy cookies that will leave you yearning for more.

Let's cook with our recipes!

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

Ingredients

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

Ingredients

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.

Tips:

Use quality ingredients: Fresh, high-quality ingredients will make a big difference in the taste of your cookies. Look for organic, unrefined ingredients whenever possible.

Don't overmix the dough: Overmixing the dough will make the cookies tough. Mix just until the ingredients are combined.

Chill the dough before baking: Chilling the dough for at least 30 minutes will help the cookies hold their shape and prevent them from spreading too much.

Bake the cookies at a high temperature: Baking the cookies at a high temperature will help them to get crispy on the outside and chewy on the inside.

Let the cookies cool completely before enjoying them: The cookies will continue to set as they cool, so letting them cool completely will help them to reach their full flavor and texture.

Conclusion:

These vegan cowboy cookies are a delicious and easy-to-make treat that are perfect for any occasion. With their chewy texture, crispy edges, and sweet and nutty flavor, these cookies are sure to be a hit with everyone who tries them. So next time you're looking for a vegan cookie recipe, give these cowboy cookies a try. You won't be disappointed.

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