Vegan Cowboy Cookies.
A thick and chewy vegan cowboy cookie recipe that's loaded with coconut, chocolate, and pumpkin seeds.
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
Instructions
- 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.
Notes
Store cookies in an airtight container. They should stay fresh for about 5 days.
You can freeze this cookie dough. Drop scoops of dough on a cookie sheet, then freeze until firm. Place the frozen dough balls in a freezer bag and store for up to 3 months.
Nutrition
Calories: 268kcalCarbohydrates: 30gProtein: 4gFat: 15gSaturated Fat: 7gTrans Fat: 1gCholesterol: 1mgSodium: 156mgPotassium: 152mgFiber: 4gSugar: 15gVitamin A: 332IUVitamin C: 1mgCalcium: 19mgIron: 2mg
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