This is a classic recipe from the 60s, which I gave a modern, plant-based update. You can make these crunchy cookies as healthy as you like by playing with how much whole grain flour you use, too.

Yields 5 dozen cookies 

Vegan Cowboy Cookies
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  • 2 tablespoons chia seeds
  • 5 tablespoons plant-based milk, plain, unsweetened
  • 1 teaspoon vanilla
  • ½ cup dairy-free margarine spread
  • ½ cup cashew butter (may substitute peanut butter or almond butter)
  • 1 cup coconut palm sugar (may substitute brown sugar)
  • 1 ½ cups old-fashioned oats
  • 2 cups flour (may use half whole wheat; half all purpose) 
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 cup dairy-free dark chocolate chips
  • 1 cup chopped walnuts 


  1. Preheat oven to 350 F.
  2. Place chia seeds in plant-based milk and whisk together for two minutes.
  3. Mix in vanilla, dairy-free margarine, and cashew butter.
  4. Mix in brown sugar.
  5. Add oats, flour, baking soda, and baking powder and combine just until smooth.
  6. Stir in chocolate chips and walnuts.
  7. Form cookie dough into small, golf ball sizes balls and place on cookie sheet, allowing space for cookies to spread out slightly. 
  8. With a fork, press down on cookies to flatten slightly.
  9. Bake for about 15 minutes, until golden and firm. 


Nutrients Per Serving: 94 calories, 2 g protein, 11 g carbohydrates, 6 g fat, 2 g saturated fat, 1 g fiber, 4 g sugar, 43 mg sodium


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