Description
These vegan cowboy cookies are packed with oats, walnuts, chia seeds, and chocolate chips—lightly sweetened and made with peanut butter for a rich, satisfying bite. Dairy-free, egg-free, and lower in total sugar and fat than your standard fare, yet still packed with flavor!
Ingredients
Scale
- 2 tablespoons chia seeds
- 1/3 cup plant-based milk, plain, unsweetened
- 1 teaspoon vanilla
- ½ cup dairy-free margarine sticks, cut into pieces
- ½ cup natural peanut butter or almond butter, stirred well
- 3/4 cup lightly packed brown sugar or coconut palm sugar
- 1 ½ cups old-fashioned oats
- 1 cup all purpose flour
- 1 cup white whole wheat flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 cup dairy-free dark chocolate chips
- 1 cup chopped walnuts
Instructions
- Preheat oven to 350 F.
- Place chia seeds and plant-based milk in a large mixing bowl and whisk together with an electric mixer for two minutes. (Alternatively, mix briskly with a wooden spoon.)
- Add vanilla, dairy-free margarine, and peanut or almond butter, and brown sugar. Mix with the electric mixer until smooth and creamy. (Alternatively, mix briskly with a wooden spoon until creamy.)
- Add oats, all purpose and white whole wheat flour, baking soda, and baking powder. Combine with the electric mixer (or by hand with a wooden spoon) just until smooth. Do not over mix.
- Fold in chocolate chips and walnuts with a wooden spoon.
- Form cookie dough into small, 1 1/2 inch size balls (I like to use my cookie dough scoop) and place on cookie sheet, allowing space for cookies to spread out slightly.
- With a fork, press down on cookies to flatten slightly.
- Bake for about 15 minutes, until golden and firm. Let cool. Then serve or pack in airtight containers. May store in the freezer for up to 6 months.
Notes
This recipe works best using an electric mixer. I like to use my Kitchen Aid Standing Electric Mixer. If you don’t have either available, use a wooden spoon and beat firmly by hand.
May use white whole wheat flour in place of the all purpose flour.
To make this recipe gluten-free, substitute gluten-free flour blend for the wheat flours.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 7 g
- Sodium: 90 mg
- Fat: 9 g
- Saturated Fat: 2.5 g
- Carbohydrates: 17 g
- Fiber: 3 g
- Protein: 3 g
My mom used to make these cookies, so I was so happy to find this healthy version. I loved it too!
These turned out so good! They are very firm, didn’t really spread out and so delicious. I’ll definitely make them again. I don’t know how many the recipe made because of sampling the dough, lol, but I got at least 36. Thanks for a great recipe.
[…] Vegan Cowboy Cookies from Sharon Palmer, The Plant-Powered Dietitian […]
Wow! So delicious! I used half whole wheat, half white flour. Next time I’m going to try all whole wheat flour.