Vegan Cowboy Cookies
Simple no-egg oatmeal cookies with oats, chocolate chips, nuts and coconut.
Servings 24 cookies
Cost 5
Ingredients
- 2 cups all-purpose flour, measure lightly (250 grams)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon cinnamon
- ¾ teaspoon salt
- ⅔ cup grapeseed or sunflower oil (66 grams)
- ¾ cup dark brown sugar (150 grams)
- ⅔ cup granulated sugar (130 grams)
- 1 tablespoon ground flax
- ½ cup oat milk or almond milk
- 2 teaspoons vanilla or 1 teaspoon vanilla bean powder
- 2 cups quick cooking oats
- ½ to 1 cup shredded coconut, unsweetened
- 2 cups chocolate chips
- 1 cup chopped walnuts or toasted pecans
Instructions
- Preheat oven to 350 degrees F.
- Mix together the flour, baking powder, baking soda, cinnamon and salt, then set aside.
- In a mixing bowl, using an electric mixer, beat the sugar, oil and for about 2 minutes. Add the oat or almond milk, flax and vanilla and stir until blended.
- Stir in the flour mixture to make a soft dough, then stir in oats, coconut, chocolate chips and nuts.
- Scoop balls of dough with a medium or large cookie scoop, then set on parchment lined baking sheet and press the balls down slightly to that the tops are flat. If you want to prepare the dough balls ahead of time and bake later, scoop them onto a plastic wrap lined dinner plate (or tray), press to about ¾ inch thick, cover and chill until ready to bake.
- Bake the cookies for about 12-15 minutes or until they appear set. If using cold dough, the cookies will take longer.