No one can resist a moist delicious golden brown cookie! As one of the most favorite sweet treat around the world, there are sure many wonderful versions of cookies that have been developed from traditional one to make sure everyone can enjoy them. Therefore, you can not dislike cookies at all no matter how picky your appetite is.
Today recipe is vegan cowboy cookies with chocolate chips and coconut flake. With a lot of butter and sugar in the recipe, the cookie will melt in your mouth for each bite. This recipe is heaven sin so if you are counting calories, these cookies will drive you crazy!
Ingredients (prep will take about 20 minutes)
- 1 cup of All Purpose Flour
- ½ teaspoon of Baking Soda
- ¼ teaspoon of Baking Powder
- ½ teaspoon of Salt
- 8 tablespoons of Vegan Butter (soften not melted)
- 1/3 cup and 1 tablespoon of Sugar
- 1/3 cup and 1 tablespoon of Brown Sugar
- 1 tablespoon of Flax
- 2 ½ tablespoons of Hot Water
- ½ teaspoon of Vanilla Extract
- ¾ cup of Old-Fashion Oats (rotten oats)
- ½ cup of Chocolate Chips
- 1/3 cup and 1 tablespoon of Pecans (chopped and toasted)
- ¼ cup of Sweetened Shredded Coconut
Cooking (cooking will take about 10 minutes)
Step 1 – making flax egg: Mix 1 tablespoon of flax with 2 ½ tablespoons of hot water in a bowl to resemble eggs. Let them sit for about 3 minutes to have the right texture.
Step 2 – making cookies batter: Take out a small bowl, add 1 cup of all purpose flour, ½ teaspoon of baking soda, ¼ teaspoon of baking powder and ½ teaspoon of salt into it. Mix all the ingredients until they are combined
Take out a larger bowl and transfer the mixture into the bowl. Then add 8 tablespoons of soften vegan butter and 1/3 cup plus 1 tablespoon of sugar. Blend the mixture till it looks smooth. After that, add in ½ teaspoon of vanilla extract and egg flax. Beat all of ingredients until they are perfectly combined and smooth.
Use a hand mixer with low setting to blend the batter in several batches. Remember not to over-beat the dough, cookie texture will not good, so only beat the dough until there is no dry spot.
Next, add ¾ cup of oats, ½ cup of chocolate chips, 1/3 cup plus 1 tablespoon of pecans and ¼ cup of sweetened shredded coconut into the dough. Run your hand mixer for 3 to 4 times and your dough is ready.
Step 3 – baking cookies: Preheat the oven to 350 degrees F. Line 2 baking sheets and place parchment on the baking sheet to prevent grease and for conveniently cleaning later. Give some cooking spray onto the baking sheet.
Use a spoon or ice-cream scooper to plot the dough onto the cookie sheet. Don’t overcrowd your sheet; make sure there is 2 inches gap between each dough ball because the dough will spread while baking. Put the cookies sheets into the oven and bake for about 6 minutes. After 6 minutes, take the cookies out and flip them over so they can be cooked evenly. Bake for 5 minutes more or until the cookies turn gold brown then take the cookie out. Let the cookies chill for about 5 minutes and transfer them to cool rack.
You can have from 20 3-inch beautiful cowboy cookies from the recipe. Enjoy those cookies with a glass of milk (better with ice-cold milk). You can keep those cookies around in 2-3 days by preserving them in airtight jar or containers, but they will be long gone before that!