Read on to find out how you can make your very own vegan cowboy cookies!Jump to Recipe
What are cowboy cookies and what’s the story behind them? They are essentially oatmeal cookies with the best mix-ins! The mix-ins include: shredded coconut, pecans, a bit of cinnamon, and chocolate chips of course! I opted to use chocolate chunks for these vegan cowboy cookies but feel free to use whatever you have on hand.
So from what I’ve read online, it appears that former first lady Laura Bush is the person to thank for this wildly popular cookie recipe. In an article by Southern Living Magazine, it is said that Laura Bush’s famous cowboy cookies, beat Tipper Gore’s gingersnap cookie recipe in 2000. This was part of a first lady bake-off competition.
How to make these cookies, vegan
Important tip regarding the coconut oil
For this recipe, you’ll want to use room temperature coconut oil, not liquified or melted coconut oil. The consistency should be similar to softened butter or like a cleansing balm.
Can this recipe be made gluten free?
Yes. I know oats aren’t considered gluten free but you can use certified gluten free oats. I saw one by Quaker Oats at the market, recently.
Remember to store your vegan cowboy cookies in an airtight container at room temperature.
I hope you enjoy this recipe as much as I enjoyed creating and taste testing it! While you’re here, check out my new gluten free raspberry donut recipe! Please leave a comment and review if you make this yummy recipe! I would love and appreciate your feedback.
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The Best Vegan Cowboy Cookies
- 1 1/3 + 1/4 cups all-purpose flour you will add the extra 1/4 cup later in the recipe
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup granulated sugar
- 1 cup brown sugar, packed
- 1/4 cup coconut oil, not melted room temperature
- 1 tsp vanilla extract
- 2 servings prepared egg replacer
- 1/4 cup milk substitute
- 1 tsp cinnamon
- 1 cup oats
- 1 cup shredded coconut
- 1 cup pecans, chopped
- 5 oz chocolate chunks or chocolate chips
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Set aside.
- Mix in vanilla extract into your bowl of prepared egg replacer. Set aside. In your stand mixer, combine both sugars with your unmelted coconut oil. Add vanilla and egg mixture to sugar and coconut oil mixture.
- In a medium sized bowl, whisk together the 1 1/3 cups of flour, baking soda, cinnamon and salt. Add these dry ingredients to the wet ingredients. After combining well, add in the milk substitute, oats, and the extra 1/4 cup of flour. After mixing, add in the shredded coconut, pecans and chocolate chunks.
- Scoop 9 balls of cookie dough onto your baking sheet. Flatten them, slightly. I recommend baking one sheet of cookies at a time. Bake for 11 minutes. Cookies will look raw and soft in the middle which is ok. They will set.
- Once cookies have been removed from the oven, you can add a few more chocolate chips and pecans on top if desired. Sprinkle with flaky sea salt. Let cookies cool on baking sheet for 3-5 minutes before transferring to a cooling rack. Enjoy!