Just the other day I was enjoying the sun in my t-shirt and today it is the most miserable and wet day! I hate abrupt weather changes; they always make me feel groggy. I felt like I needed a little pick me up, and the hubby was begging for cookies. So, I decided to revisit an old favourite, the Cowboy Cookie. These were one of the first cookies I made when I became vegan. My ‘newbie vegan’ cookbook collection was basically all of Isa’s books! I love her so much, she really made my shift a painless one!
Check out her awesome site http://www.theppk.com
I have always loved these cookies, but I thought the time had come to make them a little more health friendly. Here is the revisited recipe with some ingredients changed out according to what I prefer to put in my desserts. I replaced the white sugar with maple syrup, as I didn’t think the flavor would bother in this bold cookie (and it doesn’t). I also replaced the canola oil with coconut oil, my favourite for baking. Since there already is some coconut in the recipe, the oil just makes the coconut flavor pop even more. Finally, I also replaced the white flour with whole wheat pastry flour. These cookies are so super good! Keep in mine that they are more of a ‘meal cookie’, not a cookie you would have after lunch with coffee (unless you are SUPER hungry). These guys are power houses! Hubby likes to have one for breakfast.
This recipe makes many giant cookies! So, share the love!
- 2 cups rolled oats
- 2 cups whole wheat pastry flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2/3 cup coconut oil
- 2/3 cup maple syrup
- 3/4 cup brown sugar
- 1/2 cup nondairy milk
- 1 tablespoon ground flax seeds (I sometimes replace with chia)
- 1 teaspoon vanilla extract
- 1 generous cup shredded coconut
- 1 cup semisweet chocolate chips
- 1 cup toasted pecans, chopped
Preheat oven to 350F. Prepare 2 baking sheets with parchment paper, or cookie sheets.
In a medium mixing bowl, mix together the oats, flour, baking soda, baking powder, and salt. In a separate mixing bowl, whisk together the oil, maple syrup, sugar, milk, flax seeds, and vanilla. Let sit 5 minutes. If your coconut oil isn’t liquid, you will want to whisk really well to make sure there aren’t any huge clumps of it anywhere.
Fold half the dry mix into the wet and once moist, add in the rest of the flour mix. Once combined add in the coconut shreds, chocolate chips and pecans.
For each cookie, drop a golfball size of dough on the sheet, keeping 2 inches between each cookie. Gently press down with your fingers to flatten it a bit and give it a nice round shape. This version of the dough is way less sticky to your fingers so this is an easy process.
Bake in the oven for 14-15minutes, as soon as you see a bit of color around the edges, take them out. Be careful not to over-bake them or they will become rock hard! Let rest 5minutes on the baking sheet and then fully cool on the wire rack.