Vegan cowboy cookies are loaded with oats, coconut, chocolate chips, and pumpkin seeds! A wonderful vegan cookie for a snack or dessert.
I have a special place in my heart for these vegan cowboy cookies. They’re everything I love about cookies. Thick, chewy, loaded with chocolate chips and oats, and just plain delicious.
I’ve made these vegan cowboy cookies several times now, and I just had to share the recipe with you. I’ve made a few adjustments from this recipe. They are so good…the chocolate, coconut and pumpkin seed combination makes for a scrumptious cookie. I did reduce the amount of both sugars, and even subbed coconut sugar for the brown sugar. I also used spelt flour. These are delicious and go fast!
Looking for more vegan cookies? Try these salted chocolate chip oatmeal cookies.
Vegan Cowboy Cookies.
- 3/4 cup vegan buttery spread
- 3/4 cup coconut sugar
- 1/2 cup organic cane sugar
- 1/4 cup unsweetened applesauce
- 1/2 Tablespoon vanilla extract
- 1 1/2 cup whole spelt flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon sea salt
- 1 1/2 cups dairy free chocolate chips
- 1 1/2 cups old fashioned oats
- 1 cup unsweetened shredded coconut
- 1/2 cup pumpkin seeds
Preheat the oven to 350 degrees. 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. Stir by hand to combine.
Use a cookie 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 for about 10-12 minutes, until golden brown. Do not overbake.
Repeat with remaining batter. Cookies will keep for a week in an airtight container.
I want to find a good vegan shortbread recipe next…has anybody tried one and liked it?