Vegan Brown Butter Cowboy Cookies
Get ready to savor the irresistible charm of Vegan Brown Butter Cowboy Cookies, where the classic American favorite meets a plant-based twist that's simply heavenly.
Ingredients
- 2 1/4 cups vegan brown butter, softened (instructions for making brown butter are above)
- 2/3 cups brown sugar, lightly packed
- 1/2 cups granulated sugar
- 1/2 cup vegetable oil
- 1 tbsp ground flaxseeds
- 2 tsp cinnamon
- 2 tsp pure vanilla extract
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups all-purpose flour
- 2 cups rolled oats
- 1 cup shredded coconut
- 1 cups pecans, chopped
- 1 cup dairy-free chocolate chips
- garnish- sea salt
Instructions
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
- Add the softened brown butter, brown sugar and granulated sugar to the bowl of a stand mixer (or use a mixing bowl and hand-held mixer). Mix until creamy.
- Add the vegetable oil, flaxseeds, cinnamon, pure vanilla extract, baking powder, baking soda and salt. Mix until combined. .
- Add the all-purpose flour, rolled oats and shredded coconut. Stir with a large wooden spoon until incorporated. Fold in the pecans and the vegan chocolate chips
- Scoop 2 tbsp of the dough (I like to use a cookie scoop) and form it into a ball. Place it on the cookie sheet and flatten it slightly.
- Bake to 12-14 minutes or until the edges are lightly golden. Allow the cookies to rest on the baking sheet for 5 minutes before transferring them to a wire cooling rack. They will firm up as they cool.
Tried this recipe?Let us know how it was!