These vegan cowboy cookies are made with brown sugar and oats, and packed to the max with delicious fillings like chocolate chips, pecans and coconut!
- ¼ cup unflavored and unsweetened non-dairy milk
- 2 tablespoons ground flaxseeds
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup vegan butter, room temperature
- 1 ½ cups organic brown sugar
- ½ cup organic granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon apple cider vinegar
- 2 cups rolled oats
- ¾ cup shredded sweetened coconut (Note 1)
- 1 cup chopped pecans
- 9 ounces vegan chocolate chips
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Preheat the oven to 350°F and line a couple of baking sheets with parchment paper.
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Stir the non-dairy milk and flaxseeds together in a small bowl or container. Let the mixture sit until it gels, about 5 minutes.
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While the flax mixture sits, whisk the flour, baking soda, cinnamon, and salt together in a large bowl.
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Place the butter, brown sugar, sugar, cider vinegar, vanilla and flax mixture into a separate large mixing bowl. Use an electric mixer to beat the ingredients together for about 1 minute, until creamy.
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Begin beating in the flour mixture in about four increments, beating each addition in at low speed. (Note 2)
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Stir in the oats, coconut, pecans, and chocolate chips.
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Drop the dough by rounded heaping tablespoonfuls on the prepared baking sheets, spacing them about 2 inches apart.
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Bake the cookies for about 10 minutes, until they've completely spread out and darkened slightly around the edges.
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Place the baking sheets on cooling racks and let the cookies cool for a few minutes, until fully set, before removing them from the baking sheets.
- Unsweetened shredded coconut can be used if that's what's available.
- You can switch to a large spoon to mix the ingredients if the dough becomes too thick for your mixer.