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.
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.
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.
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.
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.
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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. 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 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.
Store cookies in an airtight container. They should stay fresh for about 5 days.
Adapted from this recipe.
This post was originally published in May 2013. It has been updated.