Combining pecans + coconut + oats + butter + sugar + and lots of chocolate = most satisfying, scrumptious, awesome cookie ever!
I made holiday cookies and gave everyone a plate of these cookies, the brownie cookies and pineapple cookies, the most common feed back I've gotten has been, "Could I please have the recipe to those Cowboy cookies?!" and "Those cowboy cookies are soooo yummy!".
So here you are, enjoy these super easy and delicious-smell-spreading cookies!
Ingredients (makes 2 dozen cookies)
3 flax eggs*
1 1/2 cup flour
3/4 tsp baking soda
2 tsp cinnamon
1/2 tsp salt + some to sprinkle on top
1 cup vegan butter or margarine
1 cup brown sugar
1/2 cup granulated sugar
1 Tbs vanilla extract
3 cups oats
1 1/4 cup shredded coconut
1 cup lightly roasted pecans
9 oz chocolate chips
*I like to make my flax eggs with milk instead of water to make the baked product more rich (I use either almond or oat milk)
Instructions
1. Mix together the flax eggs and set aside to gel. Preheat the oven to 350°F and line 2 baking trays.
2. In a medium whisk together the flour, baking soda, cinnamon, and salt. Set aside.
3. In a large bowl cream together the butter and sugars until they are light and fluffy. Add in the vanilla and 1/3 of the flax mix. Beat until combined and add in the rest of the flax, beat again until you have a homogeneous mixture.
4. Pour the flour mix into the butter mix and beat until just incorporated. Add in the oats, shredded coconut, pecans, and chocolate chips.
5. Use an ice cream scoop to portion the dough into balls on the trays. I like to press the cookies down to form a cookie dough disk but if you want super thick cookies leave them rounded. Bake for 10-12 minutes or until the cookies are golden but still soft in the center.
6. Allow to cool completely on a rack before storing in an air tight container for up to a week. Enjoy!
Recipe inspired by Baker By Nature
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