Vegan Cowboy Cookies
Get ready to indulge in the ultimate plant-based treat with these Vegan Cowboy Cookies—chewy, hearty, and loaded with flavor! Packed with wholesome ingredients like rolled oats, shredded coconut, and chopped nuts, these cookies strike the perfect balance between rustic charm and decadent indulgence. A generous handful of vegan chocolate chips adds melty sweetness, while applesauce replaces eggs to keep them moist and dairy-free. With just 15 minutes of prep time, these cookies come together in a flash and bake to golden perfection in under 12 minutes. Perfect for snacking, sharing, or satisfying a sweet tooth, they’re a must-try for anyone seeking an easy vegan dessert that doesn’t compromise on texture or flavor.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.5 cups Old-fashioned rolled oats
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 0.75 cup Vegan butter
- 0.75 cup Brown sugar
- 0.25 cup Granulated sugar
- 2 teaspoons Vanilla extract
- 0.25 cup Unsweetened applesauce
- 0.75 cup Shredded unsweetened coconut
- 0.75 cup Vegan chocolate chips
- 0.5 cup Chopped pecans or walnuts
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, mix together the flour, rolled oats, baking soda, cinnamon, and salt. Set aside.
In a large mixing bowl, cream together the vegan butter, brown sugar, and granulated sugar until smooth and fluffy.
Mix in the vanilla extract and unsweetened applesauce until well combined.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
Fold in the shredded coconut, vegan chocolate chips, and chopped nuts until evenly distributed.
Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers look slightly underdone.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store in an airtight container at room temperature for up to a week, or freeze for longer storage.
Nutrition Facts
Calories |
4638 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 271.4 g | 348% | |
| Saturated Fat | 155.4 g | 777% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3577 mg | 156% | |
| Total Carbohydrate | 504.8 g | 184% | |
| Dietary Fiber | 48.2 g | 172% | |
| Total Sugars | 244.2 g | ||
| Protein | 56.3 g | 113% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 260 mg | 20% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 1874 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
