Zombie posts all this week while I’m in Germany!
Nobody seems to know why this oatmeal-based treat with toasted pecans, coconut and chocolate chips is called a Cowboy Cookie. Or why variations are called Cowgirls. Maybe it’s a Cowgirl when the good bits get to be on top.
Vegan baking has come a long way, baby. In the bad old days, vegan cookie recipes resulted in hard or dry or crumbly or generally flavorless lumps. Then people invented new recipes instead of trying to substitute eggs and butter in traditional ones. And behold, vegan cookies are delicious and easy. (The same is true for cupcakes.) I give credit to Isa Chandra Moskowitz and Terry Home Romero. In any case, this is my favorite vegan cookie, and one of my favorite cookies, period. I often make these in preference to Tollhouse Chocolate Chip cookies.
Cowboy (and Cowgirl) Cookies
(Adapted from Vegan Cookies Invade Your Cookie Jar)
Preheat oven to 350 F (175 C). Put parchment paper on two cookie sheets.
Prepare the two sets of additions:
For the Cowboys:
1/2 cup shredded coconut
1/2 cup vegan chocolate chips
1/2 cup chopped toasted pecans
1/2 cup chopped dried cherries
For the Cowgirls:
1/2 cup shredded coconut
1/2 cup vegan white chocolate chips
1/2 cup chopped toasted pecans
1/2 cup chopped dates
Put the following ingredients in a bowl and mix:
2 cups quick cooking oats
2 cups all purpose flour
1 t baking soda
1/2 t baking powder
1/2 t salt
Combine the following ingredients separately in a larger bowl:
2/3 cup canola oil
2/3 cup sugar
3/4 cup brown sugar, packed
1/2 cup coconut or other nondairy milk
1 T ground flax seeds
1 t vanilla extract
Add the dry ingredients to the wet and mix well. Divide into two equal amounts. Fold the Cowboy additions into one and the Cowgirl bits into the other.
Use a spoon and your hands to form balls the size of large walnuts and place on the baking sheets. Flatten slightly with the bottom of a measuring cup or glass. Wetting your hands with water will prevent sticking. If the white chocolate chips fall out of the Cowgirls, squish them back in on top of the flattened cookies.
Ready to be flattened.
Bake each sheet 14-16 minutes, until cookies are dry and edges are slightly brown.
These are inspirational.
Very good with tea! The cherries are sensational with dark chocolate.
Linnet Moss 
Vegan schmegan! You’re in Germany!? Where??
I went to Göttingen for a conference, but I had to come back after one day because the Long Suffering Husband had a health emergency. (He’s doing OK now). It was an interesting trip–4 days of travel for one day of Germany. But I did get to see the Gänzeliesel in Göttingen (very sweet) and have some local beer (very tasty). My friend Cheergerm suggested that I try the “night sausage” but (heh heh) under the circumstances I felt I had better abstain.
What is “night sausage”?? Maybe this is one I haven’t tried? 😉
LOL, never tell me you’re a virgin?
It’s a Catholic thing… 😉
Oh, I will have to try these one day. Great biscuit names!
They are very good and I feel sure that you could substitute some GF flour. I was amazed the first time I tried these at what a delicious cookie they make, in the absence of butter and eggs. The flax seeds provide the binding agent.
They are on my list of ‘to bake’. I am always looking for biscuit recipes that dont have butter, just to change it up a bit. Thanks LM!