Best 3 Vegan Cowboy Cookies Healthy Version Recipes

Indulge in the delectable symphony of flavors with our irresistible Vegan Cowboy Cookies. These wholesome treats are a delightful fusion of chewy oats, plump raisins, crunchy walnuts, and a hint of coconut, all enveloped in a tender and slightly crispy cookie embrace. Each bite is a delightful journey through a medley of textures and flavors that will tantalize your taste buds.

Our recipe offers two variations to cater to your dietary preferences: a classic version and a refined sugar-free alternative sweetened with pure maple syrup. Additionally, we provide a gluten-free adaptation to ensure everyone can savor these delightful cookies. With just a few simple swaps, you can create a version that perfectly suits your dietary needs and desires.

These Vegan Cowboy Cookies are not just a culinary delight; they are also a healthful indulgence. Packed with wholesome ingredients like oats, raisins, and walnuts, they offer a satisfying crunch and a boost of essential nutrients. Whether you're a seasoned vegan, have dietary restrictions, or simply seeking a healthier treat, these cookies are sure to hit the spot.

So, gather your ingredients, preheat your oven, and embark on a delightful baking adventure. With our detailed instructions and helpful tips, you'll be savoring these delectable Vegan Cowboy Cookies in no time. Let the symphony of flavors dance on your palate and experience the perfect balance of chewy, crunchy, and wholesome goodness in every bite.

Here are our top 3 tried and tested recipes!

VEGAN COWBOY COOKIES (HEALTHY VERSION)

Vegan Cowboy Cookies (Healthy Version) image

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. :)

Provided by Lalaloula

Categories Drop Cookies

Time 31m

Yield 32 medium cookies

Number Of Ingredients 15

Ingredients

2 cups oats (regular or quick-cooking)
1 1/2 cups whole wheat flour (I used whole spelt flour)
1/2 cup flour (I used spelt flour)
1/4 teaspoon baking soda
1 1/4 teaspoons baking powder
1/4 teaspoon salt
2/3 cup water
1/4 cup brown sugar (or 1/8 cup splenda brown sugar blend)
1/4 cup Splenda granular
1/2 cup prepared vanilla soy pudding (or use applesauce)
1 tablespoon ground flax seeds
1 teaspoon vanilla extract
1 cup coconut, shredded unsweetened and toasted
1 cup vegan miniature chocolate chip (semi-sweet)
1 cup pecans, chopped and toasted

Steps:

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.

COWBOY COOKIES

Cowboy Cookies image

This recipe came to The Times in 2000 during the Bush-Gore presidential campaign when Family Circle magazine ran cookie recipes from each of the candidates' wives and asked readers to vote. Laura Bush's cowboy cookies, a classic chocolate chip cookie that's been beefed up with oats, pecans, coconut and cinnamon, beat Tipper Gore's ginger snaps by a mile. Here is an adaptation of that winning recipe.

Provided by Marian Burros

Categories weekday, dessert

Time 35m

Yield 3 to 3 1/2 dozen cookies

Number Of Ingredients 14

Ingredients

3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon baking soda
1 tablespoon ground cinnamon
1 teaspoon salt
1 1/2 cups (3 sticks) butter, at room temperature
1 1/2 cups granulated sugar
1 1/2 cups packed light-brown sugar
3 eggs
1 tablespoon vanilla
3 cups semisweet chocolate chips
3 cups old-fashioned rolled oats
2 cups unsweetened flake coconut
2 cups chopped pecans (8 ounces)

Steps:

Heat oven to 350 degrees.
Mix flour, baking powder, baking soda, cinnamon and salt in bowl.
In a very large bowl, beat butter with an electric mixer at medium speed until smooth and creamy. Gradually beat in sugars, and combine thoroughly.
Add eggs one at a time, beating after each. Beat in vanilla.
Stir in flour mixture until just combined. Stir in chocolate chips, oats, coconut and pecans.
For each cookie, drop 1/4 cup dough onto ungreased baking sheets, spacing 3 inches apart.
Bake for 15 to 17 minutes, until edges are lightly browned; rotate sheets halfway through. Remove cookies from rack to cool.

Nutrition Facts : @context http, Calories 313, UnsaturatedFat 8 grams, Carbohydrate 38 grams, Fat 18 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 9 grams, Sodium 163 milligrams, Sugar 24 grams, TransFat 0 grams

VEGAN COWBOY COOKIES

Vegan Cowboy Cookies image

This recipe comes from the wonderful book "Vegan Cookies Invade Your Cookie Jar" by Terri Hope Romero and Isa Chandra Moskowitz. The cookies are big, soft in the centre with a crunchy outside and mmmoreish taste. Chocolate, nuts and coconut, what more could you ask for?! :) Ive also modified the recipe to be more on the healthy side, which yielded a softer cakey cookie. Ive posted that variation as a separate recipe.

Provided by Lalaloula

Categories Drop Cookies

Time 31m

Yield 24 large cookies

Number Of Ingredients 14

Ingredients

2 cups quick-cooking oats
2 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
2/3 cup oil
2/3 cup sugar
3/4 cup brown sugar (packed)
1/2 cup non-dairy milk (like e.g. vanilla soy milk)
1 tablespoon ground flax seeds
1 teaspoon vanilla extract
1 cup coconut, shredded unsweetened
1 cup semisweet vegan chocolate chips (semi-sweet, can also use chopped chocolate)
1 cup pecan pieces, chopped and toasted (can use other nuts, too)

Steps:

In a medium sized bowl combine oats, flour, baking soda, baking powder and salt. Set aside.
In a second bowl beat together oil, sugar, brown sugar, milk, 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.
For each cookie drop 1/4 cup of dough (about the size of a golf ball) onto a paper-lined or greased cookie sheet. Leave about 2 inches of space between each cookie and flatten slightly with moistened fingers (or moistened back of measugin cup).
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.

Tips:

To make the cookies healthier, use whole wheat flour instead of all-purpose flour and reduce the amount of sugar.
If you don't have vegan butter, you can use coconut oil or mashed avocado.
To make the cookies chewier, chill the dough for at least 30 minutes before baking.
If you don't have vegan chocolate chips, you can use chopped nuts, dried fruit, or even candy.
Be sure to measure your ingredients correctly. Too much or too little of any ingredient can affect the outcome of your cookies.

Conclusion:

These vegan cowboy cookies are a delicious and healthy treat that everyone will enjoy. They're perfect for a snack or dessert, and they're also great for packing in lunches. With a few simple ingredients and a little bit of time, you can make these cookies at home and enjoy them with your loved ones.