Vegan Cowboy Cookies
These vegan cowboy cookies are delicious, chewy and the perfect treat for whatever the occasion.
Equipment
- 2 Mixing Bowls
- 1 Sheet Pan
- Parchment Sheets
- 1 2 tablespoon Cookie Scoop
Ingredients
Dry Ingrdients
- 2 ¼ cup All Purpose Flour
- 1 teaspoon Baking Soda
- 1 ¾ cup Rolled Oats
- ½ cup Chocolate Chips / Chunks extra for topping
- ½ cup Unsweetened Coconut Flakes/Shreds
- ½ cup Pecans extra for topping
- ½ tablespoon Corn Starch
- 2 pinches Salt
Wet Ingredients
- ⅔ cup Vegan Butter melted
- ⅓ cup Apple Sauce
- 1 tablespoon Vanilla Extract
- 1 cup Light Brown Sugar
- ½ cup Granulated Sugar
Instructions
- Pre heat oven to 350 deg F. Place the melted butter in one of the bowls.Sift the flour, baking soda in to the other mixing bowl. Add the remaining dry ingredients and mix well.
- Add the brown and granulated sugar to the melted butter. Add the apple sauce, vanilla extract and mix until all the ingredients are combined well.
- Tip the wet ingredient mix in to the bowl containing the dry ingredients. Mix well with a whisk or silicon spatula until just combined.
- Line the sheet pan with parchment paper. Scoop 2 tablespoon of the cookie dough ball on to the sheet pan and repeat. Make sure to leave a couple of inches space between the scoops for the cookies to spread.
- Bake for 12 minutes or until the edges get golden brown and set. Remove and let it cool for few minutes before serving. If you are using additional chocolate chips and pecans for topping, gently place on the warm cookies right away and press them in.
Notes
- To make it nut free, skip the pecans entirely or swap with any others of your choice. You can also leave out the coconut shreds if you don't want to use it.
- Bake only one cookie sheet is being baked at a time. This will make sure the cookies are evenly baked.
- Make sure to use vegan friendly granulated sugar and chocolate chips/chunks to keep the cookies completely vegan.