Vegan cowboy cookies are loaded with oats, coconut, chocolate chips, and pumpkin seeds! These chewy, flavorful cookies are perfect for dunking in a glass of dairy free milk.
There are so many delicious cookies to make, and so little time, don’t you think?
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.
- Seeds – To keep these allergy friendly, I used pumpkin seeds. Sunflower seeds would also be a good choice. If you are able to eat nuts, you could add pecans or walnuts.
- Vegan Buttery Spread – 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.
- Flour – I made these with spelt flour this time, but you can use a gluten free flour blend in this recipe. I like Namaste Perfect Flour Blend for cookies. 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.
- Applesauce – 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.
Tips for Success
- Be sure to line the cookie sheet with parchment paper so that that cookies don’t stick to the pan.
- Use a cookie dough scoop to make cookies that are about the same size.
- Allow the cookies to cool on the cookie sheet before attempting to move them.
Store leftover cookies in an airtight container. They should stay fresh for about 5 days.
This cookie 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.
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Vegan Cowboy Cookies.
- 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
- Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.
- 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.
- Add the spelt flour, baking powder, baking soda, cinnamon, and sea salt, and mix on low speed to combine.
- Turn off the mixer and stir in the chocolate chips, oats, coconut, and pumpkin seeds. Mix well with a spoon.
- 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!
- Bake at 350 degrees F 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.
- Repeat steps 5-6 with remaining batter.