Vegan Cowboy Cookies

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Chewy cookies filled with rolled oats, chopped pecans, chocolate chips and shredded coconut. Truly the "everything bagel" of cookies.

Units Scale

1 c vegan butter

1 c light brown sugar

1/2 c sugar

2 tsp vanilla extract

2 tbsp nondairy milk

1 tsp baking soda

3/4 tsp salt

1/2 tsp ground cinnamon

2 c all purpose flour

1 1/2 c rolled oats

1 c chopped pecans

1 c shredded coconut

1 c chocolate chips

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Make Cookie Dough: In a large bowl cream together the vegan butter, brown sugar and sugar using an electric hand mixer until light and fluffy. This should take about a minute. Add in the vanilla, nondairy milk, baking soda, salt and cinnamon. Beat again until ingredients are well-distributed. Beat in the flour until just combined. Do not over-mix. Add the oats, pecans, coconut and chocolate chips to the bowl and stir until all ingredients are incorporated.
Chill: Line a baking sheet with parchment paper. Place 2 tablespoon scoops of cookie dough side by side on the sheet. Continue until all of the dough has been used up. Cover the baking sheet with plastic wrap and chill in the refrigerator for at least 1 hour.
Bake: Preheat oven to 350 degrees F (175 C) and line a baking sheet with parchment paper. Remove the cookie dough from the refrigerator and place pre-shaped balls of cookie dough onto the new baking sheet 2 inches apart. Return remaining dough to the fridge. Place baking sheet on center rack of preheated oven and bake cookies for 10-12 minutes. Allow to cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely. Repeat for remaining dough.

*Cookies will keep in an airtight container at room temperature for 2-3 days or can be frozen for up to 1 month.

Find it online: https://censoredbaker.com/vegan-cowboy-cookies/