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4.6

Cowboy Cookies

What you need: 

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup vegan butter, softened (I use Earth Balance)
2 cups raw sugar
egg replacer for 2 eggs (http://vegweb.com/index.php?topic=7678.0)
1 teaspoon vanilla extract
1/4 teaspoon almond extract
2/3 cup shredded coconut
1 1/4 cups rolled oats
2/3 cup semisweet chocolate chips
2/3 cup chopped pecans

What you do: 

1. Preheat oven to 350 degrees F. Grease baking sheets. Mix flour, baking powder, baking soda, and salt. Set aside.
2. In a large bowl, cream vegan margarine and vegan sugar until light and fluffy. Beat in egg replacer gradually, then stir in vanilla, almond extract, and coconut.
3. 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.
4. Bake for 10-15 minutes. Allow cookies to cool 5 minutes before removing from baking sheets.

Preparation Time: 
Cooking Time: 
Servings: 
5
Recipe Category: 

SO HOW'D IT GO?

I successfully reduced both the sugar and fat in this recipe without changing anything else.   I creamed together one cup of sugar with one half cup of Earth Balance.  It took a while for it to get light and fluffy, but I kept at it.  It also took a while to blend the oatmeal, chocolate chips, and pecans into the dough since it seemed so dry, but it was eventually all incorporated without adding any additional liquid.  Really, the only changes I made were that I used whole wheat flour and I added an additional one half tsp baking powder.  For the two eggs I used my standard replacement, one half cup boiling water with two tablespoons of chia (one TB/quarter cup for each egg).

They came out moist on the inside and crispy on the outside, absolutely perfect.  I got 39 cookies total.

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I used oil for the vegan butter, whole wheat pastry flour for half of the flour, flax seed+water for the vegan egg, and (almost-)white sugar for some of the raw sugar (because I was a little low on raw sugar). Also I added a splash of cinnamon. The dough seemed on the dry side, but maybe my "egg" just wasn't wet enough. Additionally, I probably cooked them too long, since while they were not at all burnt, they were very crispy.

Basically, I liked the flavor combination, but the sugar was much too much for me. That might say more about me than it does about the cookies, but now that I think about it, equal parts sugar and flour does seem like more sugar than the typical cookie...

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1 c. veg oil instead of margarine (makes this recipe way less expensive)
when mixing the sugars (I did 2/3c brown and 1/2c raw this time) I headed the bowl (mine are metal) on the stove to dissolve the sugars a little.
Added 2 tbsp of flax meal to that sugar mixture.
Added raisins and pumpkin seeds, omitted pecans and choc chips.

spooned out heaping tbsps onto pan - baked perfectly at 14 min in my oven. But my oven sucks, so maybe a shorter length of time in a "good" oven. Made about 3 dozen.

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have made it twice so far:
first time i followed the recipe as it is stated above, and used flax seeds as the egg replacement. they were way too sweet!
the second time i made the following changes:
used 1/3 c brown and 2/3 c raw sugar
less than 1 c margarine, but added some veg oil
added pumpkin seeds, raisins, and no pecans.
came out really fluffy, and stayed together really well if not flattened too much in the pan before baking.
still making some modifications, i'll add them as i go. :)

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I made these the other day and they were great!  The only difference was that I don't hve almond extract do omitted that and used flaked almonds instead of the pecans as that is what I had in stock.
I did find the dough quite dry and had to add a splash of water to make it mix together properly.

Like Oktokrewl's husband, my boyfriend told me that they were the best cookies I had ever made!  These will now probably become my standard cookie recipe.

Thank you!

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I made them exactly as the recipe suggests except for substituting walnut for pecans and using 1T tofu and 1 T cornstarch mixed with 2 T water for the egg replacer.  The non-vegetarians at my company picnic enjoyed them and said " I can't believe this is vegan!"  Thanks for the great recipe.

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:)>>>

my husband just told me these are the best cookies i have ever made! i love when he likes my food!

i made a 1/2 recipe cuz i really dont need 60 cookies in my house.. thats just evil  ;)

i didnt have choc. chips so i used raisins.. and i used flax for the egg replacer.. also i used coconut butter for the marg.

i found out halfway thru the recipe i didnt have (or couldnt find) baking powder, so i looked up an equivalent online and it said 1/4 teaspoon baking soda + 1/2 cup molasses can replace 1 teaspoon baking powder.. so i did that.. but in half measures

these cookies are fantastic.. when i actually get chocolate chips im gunna try them again.. thanks!

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