Ingrédients pour Vegan Cowboy Cookies
- Quick Cooking Oats
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup vegetable oil
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- ½ cup plant-based milk (almond or soy recommended)
- Ground Flax Seeds
- Vanilla Extract
- 1 cup shredded coconut
- Semisweet Vegan Chocolate Chips
- Pecan Pieces
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Comment préparer Vegan Cowboy Cookies
- Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together 1 ½ cups rolled oats, 1 cup all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, and ½ teaspoon salt. Set aside.
- In a large bowl, whisk together ½ cup vegetable oil, ¾ cup granulated sugar, ¾ cup packed brown sugar, ½ cup plant-based milk (almond or soy recommended), 1 tablespoon flaxseed meal mixed with 3 tablespoons water (flax egg), and 1 teaspoon vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, folding until just combined. Do not overmix.
- Fold in 1 cup shredded coconut, 1 cup chocolate chips, and ½ cup chopped pecans.
- Drop rounded ¼ cup portions of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. Gently flatten slightly with moistened fingers.
- Bake for 14-16 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
51g
Fat
16g
Carbs
8g
