Vegan Cowboy Cookies
- Ready In:
- 30mins
- Ingredients:
- 14
- Yields:
-
36 cookies (approx)
- Serves:
- 36
ingredients
- 473.18 ml all-purpose flour
- 4.92 ml baking powder
- 4.92 ml baking soda
- 2.46 ml salt
- 236.59 ml margarine, softened (use a vegan one like Earth Balance)
- 473.18 ml raw sugar
- 14.78 ml Ener-G Egg Substitute, mixed with
- 59.16 ml warm water
- 4.92 ml vanilla extract
- 1.23 ml almond extract
- 295.73 ml rolled oats
- 157.80 ml semisweet vegan chocolate chips
- 157.80 ml chopped pecans
- 157.80 ml shredded coconut
directions
- Preheat oven to 350°F
- Grease baking sheets.
- Sift flour, baking powder, baking soda, and salt together.
- Set aside.
- In a large bowl, cream margarine & sugar until light and fluffy.
- Beat in egg replacer gradually, then stir in vanilla & almond extracts and coconut.
- Gradually stir in the already-mixed dry ingredients.
- Stir in rolled oats, chocolate chips, and pecans.
- Drop by rounded teaspoonfuls onto the greased baking sheets.
- Bake for 10-15 minutes.
- Allow cookies to cool 5 minutes before removing from baking sheets.
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Reviews
-
THese are so good. never would have guessed they are vegan! usually vegan cookies are like hockey pucks. THese are as though they were made with eggs and butter. Just the right amount of sweetness. The add-ins are right for substitution. next time i make these i may add sunflower seeds instead of the peacans!
-
The first time I made these, they looked completely flat and we didn't think I could even get them off the cookie sheet. They slid right off after a few minutes cooling and were extremely tasty! Addictive, even. I made these a second time with shortening, but this time they were totally short (like a danish wedding cookie.) Still extremely tasty. I'm sure the texture of this cookie is supposed to fall somewhere in between those two extremes ...