Vegan cowboy cookies
What you need:
  • 1 cup all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 tsp salt
  • 8 TB vegan butter, softened but not melted
  • 1/3 cup plus 1 TB sugar
  • 1/3 cup plus 1 TB brown sugar
  • 1 flax egg (1 TB ground flax plus 2 1/2 TB hot water mixed, then let set 3 minutes)
  • 1/2 tsp vanilla extract
  • 3/4 cup old-fashion oats (also called rolled oats)
  • 1/2 cup chocolate chips (I only use Ghirardelli semi-sweet chips. They're accidentally vegan.)
  • 1/3 cup plus 1 TB chopped pecans. I forgot to toast them first, but they were lovely anyway.
  • 1/4 cup sweetened shredded coconut

  1. Heat oven to 350 degrees F. Line 2 baking sheets with silicone mats or parchment (if using parchment, give it a quick spritz of cooking spray.
  2. In a small bowl, mix together the flour, salt, baking powder and baking soda.
  3. In a medium mixing bowl, cream together the butter and sugars till it looks smooth and such. Then add in the vanilla and flax egg and beat until perfectly combined.
  4. Using a hand mixer, blend in the flour in several batches. I used mine on the low setting. If you over-beat the dough, the cookie texture will suck. So, only beat until you see no dry spots.
  5. All at once, pour in the coconut, oats, pecan and chocolate chips. Run your hand mixer around about 3-4 times. Then stop. Remember, no overmixing.
6. Use 1 1/2-inch dough scooper or tablespoon to plop them onto the cookie sheets. Be sure to put the dough balls 2 inches apart because they will spread

7. Put the cookies on the 2 racks of your oven. After 6 minutes, switch them around so the bottom goes on top, etc. It helps them cook evenly this way. Cook another 5 minutes, or until the edges are just golden. Remove from the oven and let sit on the pan for 5 minutes. Then transfer to a cooling rack.