Vegan Cowboy Cookies
These vegan cowboy cookies are the perfect jumble of cinnamon, oats, chocolate, pecans and coconut. A satisfyingly gooey, chocolatey cookie perfect for the holidays.
Long story short, my mother in law has made these cookies for my husband throughout his childhood. The original recipe was not vegan, but he continued to rave about these cookies all the time during the holidays. So it only seemed right to recreate the flavors and textures he grew up with every holiday. And now they’ve also become my favorite holiday cookie.
Why Are They Called Cowboy Cookies?
There isn’t a set reason why they call them cowboy cookies. Many think it’s because they come from Texas, home of many cowboys. Regardless of the reason, they are delicious and are a jumble of cinnamon, oats, chocolate, pecans and coconut. Each bite is gooey from the chocolate, buttery thanks to the pecans and perfectly sweet with the combo of cinnamon and coconut. It’s my dream cookie.
Why You’ll Love These Vegan Cowboy Cookies
- Easy to put together. No special tools like a stand mixer are needed. Everything combines together in bowls, then you chill the dough and bake.
- These cookies are delicious and wholesome at the same time. Each cookie is mixed with rolled oats and can be made with whole wheat pastry flour or spelt flour for extra fiber. These cookies also use just enough sweetener, so that they aren’t overly sugary and also replace a significant amount of saturated fat from butter with some nut butter for more healthy fats. And it still manages to taste buttery and just as satisfying as the original!
- Freezer-friendly. Love to make these cookies in advance and pop in the freezer for whenever you need them.
Key Ingredients and Substitutions
- Flour: I recommend using all-purpose flour for the best flavor, but this cookie works with the same weight of whole wheat pastry flour or spelt flour.
- Flax Egg: This is our binder that combines ground flaxseeds and water. You can also swap for 3 tablespoons of aquafaba (the liquid from a can of chickpeas) as another egg substitute. If using aquafaba, whisk really well to froth it up before adding to the recipe.
- Butter: I used a few tablespoons of vegan butter. Choose the stick form instead of the butter that comes in a tub. My favorite to use is Miyoko’s Creamery.
- Brown Sugar: It’s best to use a light brown sugar for these cookies. If you intend to use a refined sugar free option like coconut sugar, note that this will make the dough drier. You can fix this by adding a teaspoon of molasses to the wet ingredients.
- Maple Syrup: Gives extra sweetness and moisture to the cookies. You can also use agave syrup.
- Nut Butter: I tend to prefer using natural creamy peanut butter as it is a cheaper option. However, I also make these with cashew butter for a more neutral taste or I’ll also use sunflower butter if I am looking to alter this cookie to be nut-free (see notes below).
- Cinnamon and Vanilla: Helps bring out more of the natural sweetness in the cookie. Always measure with your heart!
- Oats: Rolled oats are preferred. Do not swap for quick oats or steel cut oats, they will not behave the same way in the dough.
- Chocolate: I prefer using a chopped up chocolate bar instead of chocolate chips. They melt so much better and give you a really nice gooey center when you bite into it.
- Coconut: Use shredded unsweetened coconut. If not a fan of coconut feel free to swap for some dried fruit or omit.
- Pecans: They tend to be more buttery in taste, which makes them perfect to add to the dough for more flavor. You can also choose walnuts or swap for some seeds like pepitas.
How to Make Vegan Cowboy Cookies
Combine the ground flaxseeds with the water and allow to gel for 5 minutes. In a bowl combine the melted butter and brown sugar and whisk together well. Pour in the maple syrup, peanut butter, vanilla and flax egg and whisk again until fully incorporated.
In a separate bowl combine the flour, oats, cinnamon, baking powder, baking soda and salt. Mix together and then pour the dry ingredients into the wet ingredients.
With a spatula fold the ingredients together until most of the flour is combined then pour in the coconut flakes, pecans and chocolate chunks. Fold everything together until you form a sticky dough. Place the bowl in the fridge to chill for 1 hour then preheat the oven to 350F.
Scoop up about 2 tbsp of dough and roll into a dough ball to place on a baking sheet and lightly flatten the dough. Repeat with remaining dough making sure to give enough space for the dough to spread when it bakes.
Place the cookies in the oven to bake for 11 minutes. Remove from oven and use a large cup or bowl to swirl around the cookies to make them round. Let the cookies rest on the tray until cooled, then enjoy!
Expert Tips
- It’s important to chill the dough for 1 hour. I know waiting can be a pain, but chilling the dough does 2 important things. One, it helps to develop more of the flavors in the dough especially as the sugars and fats meld into the flour. Two, it will firm up the dough and make it easier to work with. DON’T SKIP THIS STEP!
- Measure your flour appropriately. If you are not weighing your flour with a scale, I highly recommend spooning your flour into a measuring cup and properly leveling it using a flat knife. This will keep your flour aerated and help you avoid adding too much flour to your cookies. Too much flour will make the cookies more dense and lose some flavor.
- The cookies will taste even better as they sit. This is a unique cookie in that as it sits after it cools, the cookie will continue to develop more flavor over time.
Frequently Asked Questions
I have not tested a gluten-free version of this cookie. However, a friend has tested a gluten-free version by swapping out the all-purpose flour for gluten-free all-purpose flour that contains xanthan gum as an alternative that they said worked out really well. Also make sure to use gluten-free rolled oats to ensure it is fully gluten-free. If you’d like a gluten-free chocolate chip cookie that has been tested without any flour, I have a recipe here.
Yes! Swap the peanut butter for a creamy sunflower seed butter instead. You can also replace the pecans with pepitas or crunch up some pretzels to stick into the cookie dough instead.
To store properly, make sure to cool your cookies and place in an airtight container in a cool place for up to 3-4 days. You can also place in the freezer for up to 3 months. When ready to eat, just thaw your cookie for 15-20 minutes and enjoy.
When your cookies bake in the oven, they may spread in different shapes depending on how the cookie was shaped before baking. This is easy to remedy! Once baked, take the tray out of the oven and while the cookies are still hot, take a large round cookie cutter, glass or bowl that fits over the shape of the cookies and swirl it around the cookie a few times until you get a classic round cookie shape.
More Ways to Enjoy
While traditional cowboy cookies typically have chocolate, nuts, coconut flakes and oats, you can be creative and add the mix-ins you love. Sometimes I love to throw in some dried cranberries, different variety of nuts and even crushed pretzels. When ready to serve, these cookies go especially well with some vegan hot chocolate.
More Vegan Holiday Cookie Recipes
- Vegan Thumbprint Cookies
- Chocolate Peanut Butter Stuffed Cookies
- Vegan Snickerdoodle Cookies
- Chewy Ginger Molasses Cookies
- Double Chocolate Peppermint Cookies
Vegan Cowboy Cookies
- Prep Time: 1 hour
- Cook Time: 11 minutes
- Total Time: 1 hour 11 minutes
- Yield: 12 cookies 1x
- Category: Dessert
- Method: Baking
- Diet: Vegan
Description
These vegan cowboy cookies are the perfect jumble of cinnamon, oats, chocolate, pecans and coconut. A satisfyingly gooey, chocolatey cookie perfect for the holidays.
Ingredients
- 1 tbsp ground flaxseeds + 2 tbsp water
- 3 tbsp (42g) vegan butter, melted
- 1/4 cup (51g) light brown sugar, packed
- 1/3 cup maple syrup
- 1/3 cup natural creamy peanut butter or cashew butter
- 2 tsp vanilla extract
- 3/4 cup (102g) all-purpose flour
- 3/4 cup (77g) rolled oats
- 1 tsp cinnamon
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 cup unsweetened coconut flakes
- 1/4 cup pecans, chopped
- 1 (100g) vegan dark chocolate bar, roughly chopped
Instructions
- Combine the ground flaxseeds with the water and allow to gel for 5 minutes. In a bowl combine the melted butter and brown sugar and whisk together well. Pour in the maple syrup, peanut butter, vanilla and flax egg and whisk again until fully incorporated.
- In a separate bowl combine the flour, oats, cinnamon, baking powder, baking soda and salt. Mix together and then pour the dry ingredients into the wet ingredients.
- With a spatula fold the ingredients together until most of the flour is combined then pour in the coconut flakes, pecans and chocolate chunks. Fold everything together until you form a sticky dough. Place the bowl in the fridge to chill for 1 hour then preheat the oven to 350F.
- Scoop up about 2 tbsp of dough and roll into a dough ball to place on a baking sheet and lightly flatten the dough. Repeat with remaining dough making sure to give enough space for the dough to spread when it bakes.
- Place the cookies in the oven to bake for 11 minutes. Remove from oven and use a large cup or bowl to swirl around the cookies to make them round. Let the cookies rest on the tray until cooled, then enjoy!
Notes
It’s important to chill the dough for 1 hour. I know waiting can be a pain, but chilling the dough does 2 important things. One, it helps to develop more of the flavors in the dough especially as the sugars and fats meld into the flour. Two, it will firm up the dough and make it easier to work with. DON’T SKIP THIS STEP!
Measure your flour appropriately. If you are not weighing your flour with a scale, I highly recommend spooning your flour into a measuring cup and properly leveling it using a flat knife. This will keep your flour aerated and help you avoid adding too much flour to your cookies. Too much flour will make the cookies more dense and lose some flavor.
The cookies will taste even better as they sit. This is a unique cookie in that as it sits after it cools, the cookie will continue to develop more flavor over time.
If you tried this recipe or any other recipe on the blog, then let me know what you thought in the comments below! And if you loved it, don’t forget to rate it too. Feel free to follow on Instagram, Pinterest, and TikTok for the latest nutrition tips and recipe videos.
★ Catherine
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