Cowboy Cookies
PREP: 15 min | BAKE: 12-14 mins | SERVINGS: 28
INGREDIENTS
1 ½ cups rolled oats
1 cup all-purpose flour
1 cup dessicated coconut or unsweetened shredded coconut
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
½ cup vegan butter
1 cup light brown sugar
3 tablespoons maple syrup or golden syrup
1 teaspoon vanilla extract
3 tablespoons soy milk or other non-dairy milk
1 cup vegan chocolate chips (plus more to place directly into the tops of the freshly baked cookies)
1 cup chopped pecans (plus more to add directly to the tops of the freshly baked cookies)
INSTRUCTIONS
Preheat the oven to 350°F (180°C) and line two large cookie sheets with parchment paper.
Add rolled oats, all purpose flour, coconut, baking soda, salt and cinnamon to a mixing bowl and mix them together.
Add vegan butter and light brown sugar to the bowl of your stand mixer and cream them together until smooth.
Add maple syrup and vanilla extract and mix in.
Add dry ingredients in with the wet and mix together with a spoon into a crumbly dough.
Add soy milk and mix in.
Add vegan chocolate chips and chopped pecans and mix them in.
Break off pieces of the dough and roll them into balls. Try to get a roughly even amount of vegan chocolate chips and pecan pieces into each cookie (no precision required here, just eyeball it).
Place the cookies evenly onto your two large parchment-lined baking sheets. Aim to get around 28 cookies, over two baking sheets (14 on each baking sheet).
Place into the oven and bake for 12-14 minutes. The edges should be firm and the tops lightly browned. If they are still a bit puffy, no problem.
Press a few more chocolate chips and chopped pecan pieces into the tops of the warm and soft freshly baked cookies.
Leave them to firm up and cool down directly on the tray.