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Vegan Cowboy Cookies Mix makes great Jar gifts for the Holiday Season. Layer oats, flour, coconut, chocolate sugar and pecans. Mix, add applesauce and oil, and bake. 1 Bowl Coconut Oatmeal Pecan Chocolate Chip Cookies Vegan Recipe Can be gluten-free.
It’s time to whip up food gifts, meet up with friends, cook together and spend the long (and generally wet out here) cold evenings by the fireplace. As much as I love Summer and long days, a bit of slow down and catch up is helpful to recharge for the new year. Lets start up some jar gifts with these warm, buttery, chewy vegan Cowboy cookies.
These Coconut, Oatmeal, chocolate chip cookies are super tasty and make a great mix to gift. Layer everything nicely in a jar. To Bake, empty into a bowl, add applesauce and oil, chill, shape and bake. I am wondering why it took me so long to make these cookies. They are just the right amount of chewy, fun, delicious and also make great snack cookies.Â
Use small flaked coconut to make the cookies less chewy and less crumbly. The mix can keep for months!
More cookies from the blog
- PB Chickpea Cookie Pie- Can be nut-free. GF
- Lemon Chia Cookies. GF option
- Peanut/Almond butter Pecan Cookies
- Almond Butter Oatmeal Cookies. GF oil-free
- Ginger Tahini Cookies
- Best Chocolate Chip Cookies with coconut oil
More Jar gifts
- Chocolate Pumpkin Cake mix in a jar.
- Mexican Hot chocolate Mix in a Jar.
- Coconut Macaroons Mix in a Jar. GFÂ
- Coconut Chutney Mix and Dosa Crepe Mix in a Jar
- Dal tadka- Indian spiced Lentil Soup mix in a jar.
Put the entire jar into a bowl. Mix well.
Add applesauce and oil and mix them lightly, then mix into the dry.
Chill, then bake.
Vegan Cowboy Cookies Mix in a Jar
Ingredients Â
Jar:
- 1 cup flour, (I use unbleached white flour, See notes for gluten-free option)
- 3/4 tsp cinnamon or pumpkin pie spice
- 1.5 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/4 cup powdered sugar
- 3/4 cup oats
- 2/3 cup shredded coconut, , use 1/2 cup for less coconutty
- 3/4 cup vegan chocolate chips, ,I use a mix of regular and mini size
- 1/2 cup light brown sugar
- 3 tbsp chopped pecans
To make the Cookies:
- 1/4 cup + 1 tbsp applesauce
- 1/3 cup + 1 to 2 tbsp oil
- 1/2 tsp vanilla extract, optional
InstructionsÂ
- In a bowl, mix the flour, cinnamon, baking powder, soda, salt and 1/4 cup sugar. Whisk well and set aside.
- In a 4 cup(32 oz) mason jar, add the oats, then add coconut, tap to settle, then add chocolate chips, then 1/2 cup sugar. Tap to settle. Add the flour mixture. Tap a couple of times to settle, so that there is space for the pecans. Add the chopped pecans. Add as many as you can.
- Close the lid. Add instructions and store.
Bake the cookies: (Instructions on the Jar)
- Empty the contents of the jar in a large bowl. Mix well to combine. Make a well a center. (see note if not making a jar)
- Add applesauce, 1/3 cup oil and vanilla extract and whisk them in the center to mix a bit.
- Then mix in with the dry ingredients. Press down and mix for a few seconds. Add a tbsp more oil if needed and mix in. The dough should start to come together even though crumbly. Chill the mixture for an hour for best results. Â
- Preheat the oven to 350 degrees F. Line a sheet with parchment. Make flat discs of the dough and place on the baking sheet.Â
- Bake for 11 to 13 mins, depending on size. Cool for 10 mins. Store on the counter for upto 2 days or refrigerate for longer.Â
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
OMG…even my nonvegan husband likes them. One of the first vegan cookies that actually made the amount of cookies it was supposed to make.
YUM!
A keeper!!!
lol – excellent – feel free to leave a rating if you wish
Saw these on Instagram and had to make them! I swapped out about a third of the flour for unflavored pea/quinoa protein powder and granulated monk fruit for the powdered sugar. They are a decently healthy cookie without veering too far away from what a cookie should be: a dessert treat. Thank you!
thank you so much!
I make these with my toddler all the time! I just reduce the sugar and chocolate chips and it’s a blast to put together.
that sounds like a lovely activity to enjoy together
Made the mix about a month ago, made the cookies quick today with the peanut butter and apple sauce. Big hit!! Your recipes are always so good! Thank you for doing what you do.
Yay
These are delicious! We like to keep them in the oven for a few extra minutes to get a really nice toasted coconut flavor. We’ve made it with the oil as called for in the recipe, and with a mashed ripe banana in place of the oil. They come out great both ways. Thank you for a terrific recipe. 🙂
Yay
Hi Richa. Making my second batch of these cookies in a week. They are GORGEOUS!! I added in some toffee bits in place of some of the chocolate chips. Made my first batch with 1/2 whole wheat flour and 1/2 AP. And they were great. This batch, am using all AP. Also toasted the coconut and the pecans. Truly one of the BEST cookies ever – thank you!!!
These are seriously the best cookies I have ever made! Thank you, Richa!!
yay
delicious! i used a flax egg instead of apple sauce and added lots more cinnamon and they turned out great.
I received this as a gift and they are SO DELICIOUS! The different textures and the consistency are PERFECT! They’re a quick bake and easy to make.
I didn’t have applesauce so I made a flax egg (1 tablespoon of ground flax meal, 3 tablespoons of cold water, set in fridge for 10min) instead and they still turned out perfect!
Thank you for the great recipe!
awesome!
Sounds delicious, I can’t wait to make these and give them out! I was wondering, do you think dried cranberries would be an ok substitute for the chocolate chips? Want to give this to someone who can’t have chocolate..
yes thosee would work fine