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Home » Desserts » Vegan Cowboy Cookies.

Vegan Cowboy Cookies.

Jan 20, 2021 by Kelly Roenicke · 10 Comments

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cowboy cookies

Vegan cowboy cookies are loaded with oats, coconut, chocolate chips, and pumpkin seeds! This chewy and flavorful cookie recipe is perfect for dunking in a glass of dairy free milk.

vegan cowboy cookies on a white plate

There are so many delicious cookies to make, and so little time, don’t you think?

We bake cookies pretty often at our house – chocolate chip, shortbread, double chocolate cookies – they’re all tasty.

These vegan cowboy cookies are extra special -they’re thick, chewy, loaded with chocolate chips and oats, and just plain delicious. These are great for an after school snack or to pack in a lunch. They’re hearty and hold up well, making them perfect to take along on a road trip.

What are cowboy cookies?

Cowboy cookies are thick oatmeal cookies with coconut flakes, chocolate chips, and nuts or seeds. To keep these allergy friendly, I used pumpkin seeds. If you are able to eat nuts, you could add pecans or walnuts.

closeup of vegan cowboy cookies on a plate
What can I use instead of butter in vegan cookies?

I use Earth Balance Soy Free Vegan Buttery Spread. If you have a different dairy free buttery spread you prefer, you can use that. If you are not dairy free, go ahead and use real butter.

Can I use gluten free flour in this recipe?

Yes, you can use a gluten free flour blend in this recipe. I like Namaste Perfect Flour Blend for cookies, but you could also use blends by Enjoy Life or Living Now Foods.

I don’t recommend a grain free flour like coconut flour or almond flour for this recipe. Without eggs, grain free flours tend to make baked goods flat and tough.

What can I use instead of applesauce in this recipe?

The applesauce is used as an egg replacer in this recipe. If you can’t have apples, try pumpkin puree or even sweet potato puree.

stack of vegan oatmeal cookies with chocolate chips on a small plate

Can I freeze this cookie dough?

Yes, this dough is great for freezing. Scoop it onto a cookie sheet, then place in the freezer until the dough is firm. Once frozen, place the cookie dough balls into a ziploc freezer bag and store in the freezer for up to three months.

When you’re ready to bake, place the frozen dough on a cookie sheet and follow the instructions for baking below.

Looking for more vegan cookies? Try these vegan soft batch chocolate chip cookies.

Disclosure: This post contains affiliate links.

These vegan cowboy cookies are loaded with seeds, chocolate chips, coconut, and oats! SO good!
5 from 1 vote
Print

Vegan Cowboy Cookies.

A thick and chewy vegan cowboy cookie recipe that's loaded with coconut, chocolate, and pumpkin seeds.
Course Dessert
Cuisine Dairy Free, vegan.
Keyword chewy, easy
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 20
Calories 268 kcal
Author Kelly Roenicke

Ingredients

  • ¾ cup vegan buttery spread
  • ¾ cup coconut sugar or brown sugar
  • ½ cup organic cane sugar
  • ¼ cup unsweetened applesauce
  • ½ Tablespoon vanilla extract
  • 1 ½ cup whole spelt flour or all-purpose flour, or a gluten free flour blend like Namaste Perfect Flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon
  • ½ teaspoon sea salt
  • 1 ½ cups dairy free chocolate chips
  • 1 ½ cups old fashioned oats
  • 1 cup unsweetened shredded coconut
  • ½ cup pumpkin seeds
US Customary - Metric

Instructions

  1. Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper.

  2. Place the vegan buttery spread, coconut sugar, cane sugar, and vanilla in a mixing bowl and mix on medium speed until creamy. Add the unsweetened applesauce and mix together.
  3. Add the spelt flour, baking powder, baking soda, cinnamon, and sea salt, and mix on low speed to combine.
  4. Turn off the mixer and stir in the chocolate chips, oats, coconut, and pumpkin seeds. Mix well with a spoon.

  5. Use a cookie dough scoop to drop the dough onto the lined cookie sheet - you should be able to fit about 8 cookies on a sheet - these are large!

  6. Bake at 350 degrees for about 10-12 minutes, until golden brown. Do not overbake. Allow cookies to cool on the cookie sheet before moving to a tray or plate.

  7. Repeat steps 5-6 with remaining batter.

Recipe Notes

Store cookies in an airtight container. They should stay fresh for about 5 days.

Nutrition Facts
Vegan Cowboy Cookies.
Amount per Serving
Calories
268
% Daily Value*
Fat
 
15
g
23
%
Saturated Fat
 
7
g
44
%
Trans Fat
 
1
g
Cholesterol
 
1
mg
0
%
Sodium
 
156
mg
7
%
Potassium
 
152
mg
4
%
Carbohydrates
 
30
g
10
%
Fiber
 
4
g
17
%
Sugar
 
15
g
17
%
Protein
 
4
g
8
%
Vitamin A
 
332
IU
7
%
Vitamin C
 
1
mg
1
%
Calcium
 
19
mg
2
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

Adapted from this recipe.

This post was originally published in May 2013. It has been updated.

Related

« Vegan Hot Chocolate Bombs.
Slow Cooker Beef Stew (Gluten Free). »

Filed Under: Dairy Free, Desserts, food, Nut Free, Recipes, Sweets, Vegan Tagged With: Dairy Free, easy recipe, Egg Free, Fish Free, Garlic Free, Legume Free, Mustard Free, Nightshade Free, Onion Free, Peanut Free, Sesame Free, Shellfish Free, Soy Free, Tree Nut Free

  • Author
  • Recent Posts
Kelly Roenicke
Kelly Roenicke
Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.
Kelly Roenicke
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Reader Interactions

Comments

  1. kelsey

    January 28, 2021 at 12:24 am

    these are incredible!!!! I omitted pumpkin seeds (allergy) and added sunflower butter to make it have something like a peanut butter oat base. so good

    Reply
  2. Katie

    October 11, 2018 at 11:28 pm

    5 stars
    Delicious recipe!

    Reply
  3. Danielle Carroll

    May 30, 2013 at 1:06 pm

    Yum! Those look (and sound) delicious!!

    Reply
    • Kelly

      May 31, 2013 at 7:51 am

      They are sooooooooo good!

      Reply
  4. Kate

    May 30, 2013 at 11:12 am

    These look and sound delicous, thanks for sharing!
    Belle la vie

    Reply
    • Kelly

      May 31, 2013 at 7:51 am

      Thanks for visiting, Kate!

      Reply
  5. Niki Caron

    May 30, 2013 at 9:21 am

    These sound delicious!

    Reply
    • Kelly

      May 31, 2013 at 7:51 am

      They really are, Niki!

      Reply
  6. Beth @ The Goad Abode

    May 30, 2013 at 8:50 am

    How have I never heard of cowboy cookies?! I lived half my life in Colorado and this is news to me. I can’t wait to have time to bake in a few weeks. These will certainly go on my to try list!

    Reply
    • Kelly

      May 31, 2013 at 7:42 am

      They are so good!

      Reply

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Hi! I'm Kelly, and I believe that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.

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