Vegan Cowboy Cookies (Healthy Version)
This is my healthified version of Recipe #459280 from the book "Vegan Cookies Invade Your Cookie Jar" by T.H. Romero and I.C.Moskowitz. These cookies are soft and cake-like, but I really liked that. Plus the flavour is still awesome and you can eat a few more of these without breaking your diet. :)
READY IN: 31mins
YIELD: 32 medium cookies
UNITS: US
INGREDIENTS
Nutrition- 2
- 1 1⁄2
- 1⁄2
- 1⁄4teaspoon baking soda
- 1 1⁄4teaspoons baking powder
- 1⁄4teaspoon salt
- 2⁄3cup water
- 1⁄4
- 1⁄4cup Splenda granular
- 1⁄2
- 1tablespoon ground flax seeds
- 1teaspoon vanilla extract
- 1
- 1cup vegan miniature chocolate chip (semi-sweet)
- 1
Advertisement
DIRECTIONS
- In a medium sized bowl combine oats, flours, baking soda, baking powder and salt. Set aside.
- In a second bowl beat together water, splenda, brown sugar, soy pudding, flax seeds and vanilla using a wire whisk.
- Fold in half of the flour mixture to moisten, then fold in second half. Just before mixture is completely combined, fold in coconut, chocolate chips and pecans. Mixture will be quite runny, but should be managable using a tbs and your fingers. If its too wet, add a few more oats or more flour.
- For each cookie drop 1 heaping tbs of dough onto a paper-lined or greased cookie sheet. Leave about 2 inches of space between each cookie and flatten slightly with moistened fingers.
- Bake in the preheated oven at 350°F/180°C for 14-16 minutes until edges start to brown.
- Let the cookies rest on the cookie sheet for 5 minutes, then transfer to wire racks to cool completely.
Advertisement