The Best Vegan Cowboy Cookies

Prep Time:15

Cook Time:11

Total Time:26

Servings:

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!