Cowboy cookies are a big hit at our house. The kids love ‘em and whenever a guest eats one they love ‘em too. I’m usually not able to sneak nuts into recipes because the twins are not crazy about them, but for some reason I can get away with it in this one. I’ve been asked a lot for this recipe so instead of writing it out for everyone and their mother I’m posting it on my blog. The recipe comes from Vegan Cookies Invade Your Cookie Jar by Isa Chandra Moskowitz & Terry Hope Romero. These babies are 266 calories a pop so don’t go too crazy.
The photos were taken a few days ago when we made our latest batch. The girls get a big kick out of being in the kitchen and helping out. They are very good stirers! Mr. Finnegan gets to sit in his perch in the island sink so he can get in on the action, too. He’s a big help, too. I think Iris was outside playing while this cooking session was happening.
Ingredients:
2 cups quick cooking oats
2 cups all purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2/3 cup canola oil
2/3 cup brown sugar
1/2 cup non dairy milk (I use rice or soy)
1 tbs ground flaxseed
1 tsp vanilla extract
1 cup shredded unsweetened coconut
1 generous cup non dairy semisweet chocolate chips
1 cup chopped pecans
I also add 1/2-3/4 cup currants even though they are not in the recipe.
Preheat oven to 350. Mix dry ingredients. Mix wet ingredients. Mix wet & dry ingredients. Stir in coconut, chocolate chips, nuts and currants. Bake on parchment paper covered cookie sheets for 15 minutes. Cool on rack. Enjoy!
