Can I use quick oats instead of rolled oats?

You can, but rolled oats are recommended for the best chewy, hearty texture. Quick oats are more finely processed and can result in softer, less textured cookies.

Can I use a different type of nut?

Absolutely! Walnuts are a great substitute for pecans, or you can use your favorite chopped nuts. For a nut-free version, simply leave the pecans out.

What kind of coconut should I use?

You can use sweetened or unsweetened shredded coconut. This is totally up to your personal preference. I always use sweetened because I like the extra kick!

Why did my cookies spread too much?

Soft or melted vegan butter can cause cookies to spread excessively. Make sure your butter is softened but not melted, and chill the dough for 20–30 minutes if it feels particularly soft before baking.

Can I make the cookie dough ahead of time?

Yes! The dough can be prepared ahead of time and refrigerated until you're ready to bake. For longer storage, scoop the dough into individual portions and freeze them so you can bake cookies whenever a craving hits.

Can I make these cowboy cookies gluten-free?

Yes, you can make them gluten-free by using a good-quality 1-to-1 gluten-free all-purpose flour and certified gluten-free rolled oats. Check the labels on your chocolate chips and other ingredients as well if you're avoiding gluten completely.

Vegan Cowboy Cookies

Print Recipe

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

Author: Lyndsey Hiltner
Prep Time: 15 minutes
Bake Time: 12 minutes
Total Time: 27 minutes
Yield: 22 3-inch Cookies 1x
Category: Cookies
Method: Bake
Cuisine: American
Diet: Vegan

Ingredients

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1 cup vegan butter, softened

1 cup light brown sugar

1/2 cup granulated sugar

2 teaspoons vanilla extract

2 tablespoons nondairy milk

1 teaspoon baking soda

3/4 teaspoon salt

1 teaspoon ground cinnamon

2 cups all purpose flour

1 1/2 cups rolled oats

1 cup chopped pecans

1 cup shredded coconut

1 cup nondairy chocolate chips

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Instructions

Mix: In a large bowl, cream together the vegan butter, brown sugar and granulated 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. Fold in the oats, pecans, coconut and chocolate chips.
Chill: Line a baking sheet with parchment paper. Place 2-3 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. Place baking sheet on center rack of preheated oven and bake cookies for 12-14 minutes. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Equipment

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Notes

*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/