These crumbly vegan cowboy cookies are everything and the kitchen sink! Filled to the brim with chocolate, nuts, and more without any animal products!
Its fall everyone! And what’s better than staying inside and cooking up some wholesome meals and fall treats. Especially the fall treats.These crumbly vegan cowboy cookies are everything and the kitchen sink! Filled to the brim with chocolate, nuts, and more without any animal products!
Baking cookies is a past time for both of us. And what better way to expand your horizons with a brand new recipe that raises the bar for cookies. Let’s get to baking already!
This cookie recipe came to light after the great political bake off of 2004 between Laura Bush and Tipper Gore. Comprised of oats, chocolate, pecans and coconut, this cookie is hands down one of the best cookies we have had. And since there are a variety of tasty ingredients, we created this recipe without any animal products.
These vegan-friendly cookies are chewy, buttery, and crumbly without any eggs, milk, or butter.
They do work out a little better if you refrigerate the cookie dough an hour or two. Since you are mixing a lot of ingredients into this dough it tends to get a little warm. So chilling the dough is going to set everything in place and yield a better texture cookie.
To make these vegan we used a natural well known egg replacer: chia eggs. We also used some well known vegan brands, earth balance and enjoy life, for the chocolate chips and butter. For those who don’t know how to make chia eggs it’s very easy. Just mix 1 TBSP of Chia seeds with 2 ½ TBSP of water. Be sure to let them set for a minute or two to set so that way they can help bind your dough together.
Crumbly Vegan Cowboy Cookies
Ingredients
- 1/2 cup pecans chopped
- 1/2 cup slivered almonds
- 1 tsp olive oil
- 2 tsp grade A maple syrup
- 2 cups all-purpose flour
- 2 tsp baking soda
- 2 tsp baking powder
- 2 tsp cinnamon
- 1 tsp salt
- 2 sticks earth balance butter room temperature
- 1 cup light brown sugar
- 3/4 cup granulated sugar
- 2 chia eggs
- 1 tsp vanilla extract
- 2 cups quick rolled oats
- 1 cup enjoy life semi-sweet chocolate chips
- 1 cup enjoy life semi sweet mini chocolate chips
- 1 1/2 cups sweetened shredded coconut
- 1 1/2 cups unsweetened cornflakes slightly crushed
Instructions
- Preheat oven to 350˚F. Whisk together flour, baking powder, baking soda, cinnamon and salt in a medium size bowl. Set aside.
- Toast pecans and almonds for 3 minutes. Combine with olive oil and maple syrup and bake for an additional 6-8 minutes until golden brown. This helps develop the flavor of the nuts and will bring a good flavor to the cookies. Set aside to cool.
- In a large bowl place butter, brown sugar, and granulated sugar. Beat on medium speed for 2-3 minute or until light and fluffy, scraping down the bowl half way through.
- Once the butter mixture is light and fluffy, add your chia eggs a little bit at a time while continuing to beat. Add vanilla and mix.
- Slowly add your pre-mixed flour mixture a little bit at a time. Once the flour mixture is incorporated add oats, both cups of chocolate chips, coconut, cornflakes and prepared nut mixture. Mix until everything is incorporated.
- Let dough rest in the fridge covered for 1-2 hours to firm up.
- Once dough has time to set, scoop out about 2 table spoons worth into your hands and roll into a ball. Place on parchment line baking sheets with enough room to grow. Give them a little press down and send them off to the oven for 12-15 minutes.
- Let cookies rest for a hot minute or five and then transfer to cooling rack.
- Enjoy cookies with everyone before they eat them all!!!
