Vegan Cowboy Cookies

Big, chewy oatmeal cookies packed with chocolate chips, coconut and pecans, made with vegan butter and a flax egg. Makes about 30.

VeganVegetarianDairy-freeFreezer-friendly

Contains: tree nuts, wheat. Based on the ingredients as written; check package labels, which can change.

A vegan version of our Cowboy Cookies, from the Steak and Seafood kitchen.

  • Prep 20 min
  • Cook 12 min
  • Total 45 min
  • Yield About 30 cookies
  • Level Easy

Updated

Jump to: Ingredients | Instructions | Tips | Questions | Nutrition | Storage | Print recipe

A stack of vegan cowboy cookies with oats, chocolate chips, coconut and pecans

Cowboy cookies are loaded with everything: oats, chocolate chips, coconut and pecans. Vegan butter and a flax egg make these just as chewy as the originals in our family collection.

Chill the dough briefly so the cookies spread less and stay thick.

Instructions

  1. Make a flax egg. Stir the flaxseed and water together and let stand 5 minutes. Heat the oven to 350°F and line baking sheets with parchment.
  2. Cream. Beat the vegan butter with both sugars until fluffy, then beat in the flax egg and vanilla.
  3. Mix. Whisk the flour, baking soda, baking powder and salt and stir into the butter mixture. Fold in the oats, chocolate chips, coconut and pecans. Chill 20 minutes.
  4. Bake. Scoop rounded tablespoons 2 inches apart and bake 10 to 12 minutes, until golden at the edges but still soft in the center. Cool 5 minutes on the sheet.

Nutrition per cookie (estimated)

220Calories
25 gCarbohydrates
2 gFiber
23 gNet carbs
3 gProtein
13 gFat

Estimated per cookie (the recipe makes about 30 cookies), using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.

VegetarianVeganDairy-free

Tips

  • To freeze: let it cool, wrap it well or seal it in freezer bags, and freeze up to 3 months. Thaw at room temperature, or warm briefly in the oven.
  • Use stick-style vegan butter; tub spreads contain more water and make flat cookies.
  • Many semisweet chips are vegan, but check for milk.

Storage and leftovers

Make ahead Freezer-friendly

Store in an airtight tin up to 5 days, or freeze up to 3 months.

Questions about this recipe

What is a flax egg?
One tablespoon ground flaxseed mixed with 2 1/2 tablespoons water replaces one egg in cookies and quick breads.
Do vegan cookies freeze well?
Yes. Freeze the baked cookies or scoops of dough for up to 3 months.

More vegan recipes

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