Almost-Vegan Cowboy Cookies

April 2, 2013

This past weekend was glorious. Not only was it a long weekend (though, I did have two weeks off for spring break), it was also the warmest Easter I can remember in a long time. There were record-breaking temperatures all over the lower mainland.

Adam and I went to Osoyoos to celebrate Easter with my family. Osoyoos is ‘Canada’s only desert’ –  so it’s
already usually hotter than elsewhere – and this weekend it was especially hot. I couldn’t believe that it was March and we were walking into town in shorts and dresses, I even got burnt. Definitely a nice welcome to Spring.

It’s amazing and scary that my practicum for teaching is over next week. Four months has absolutely flown by and I am going to be very sad to leave my little grade two’s. Although, it was a breath of fresh air having two weeks off to regroup – with plenty of time spent in the kitchen cooking and baking. My ultimate stress relief and relaxing pastime.

In other news – Lainey finally got a hair cut. She is also the perfect size for our small throw pillow.

I always make a road-trip snack, it’s about a 4 hour drive up, and apparently I like to make something hearty that consists of banana and oats. Last May long-weekend I made these Blackberry, Oat & Banana Muffins for Adam and I to eat on the road.

Ever since we went to Seattle the weekend before, I had been craving and dreaming of the cookies we ate at Chaco Canyon Cafe. My two favourite fruits are Apples and Bananas – both are even better smothered in a nut butter, or perhaps my new love of sunflower seed butter (school approved. allergy safe). However, in baked goods I prefer bananas to apples. I think I’d take a slice of banana bread over a slice of apple pie (sorry Adam; apple pie is his favourite).

Both cookies at Chaco Canyon had a hint of banana in them, and I loved it. Adam liked the other cookie better, but I devoured the Vegan Cowboy Cookie – again, I like hearty baked goods, which is probably why I prefer a dense piece of banana bread with nuts than a piece of flakey apple pie.

This cookie is hearty.

It’s packed with nuts, toasted coconut, banana, oats and chocolate. It’s almost Vegan – they contain no egg, though I did not have vegan butter but if you have it on hand feel free to use it. I used two medium sized ripe bananas in place of half of the butter. Note they were not overly ripe bananas as in they were not brown or spotted like the type used for banana bread; just ripe with no green showing and still semi-firm. I love the combination of banana and chocolate, and I wanted to re-create the cookie from Chaco. I used leftover toasted coconut from my Bird’s Nest Cupcakes last week and Trader Joe’s Wheat Free, Gluten Free, Dairy Free rolled oats. I subbed 2/3 of the flour for Coconut Flour that I received from iHerb and Trader Joe’s Almond Meal.

Almost-Vegan Cowboy Cookies 

adapted from: Hell Yeah It’s Vegan!

  • 2 cups unsweetened medium coconut, toasted
  • 1 cup butter, room temperature
  • 3/4 cup granulated sugar
  • 1 cup brown sugar
  • 2 medium ripe bananas
  • Vanilla
  • 1 cup whole wheat flour
  • 1 cup coconut flour
  • 1 cup almond meal
  • 2 tsp baking powder
  • 2 tsp baking soda
  • Cinnamon
  • 2 cups dark chocolate chips
  • 3 cups rolled oats
  • 2 cups chopped nuts pecans/walnuts
** If you don’t have coconut flour or almond meal you can use whole wheat flour, or all purpose for all amounts. And if you have vegan butter sub for regular butter **
  1. Preheat oven to 350°
  2. Toast coconut over medium heat in pan for 5 minutes until fragrant and browned, stirring frequently.
  3. In mixer with paddle attachment, whip the butter until creamy. Add in Banana and beat until incorporated on medium speed.
  4. Add in the sugar and splash of vanilla and mix again.
  5. In a medium bowl, sift together the flours. Add in the almond meal along with cinnamon and use a whisk to stir together.
  6. Add dry ingredients 1/4 at a time to the banana mixture incorporating together.
  7. Remove from stand and mix in oats, chocolate chips, coconut and nuts by hand using wooden spoon.
  8. Create 1” balls of dough using scoop or by hand, and roll into ball. Flatten slightly with palm of your hand, then using the tines of the fork flatten the centre.
  9. Bake on very lightly greased cookie sheet or baking mat for 10-12 minutes until golden on the edges. Remove from oven and transfer to cookie sheet. The cookies will set once cool, so be careful not to over-bake, the centre may look a little soft.
These cookies are crunchy on the outside and soft in the middle. They’re great for a snack on the go.
You can freeze the dough easily, once formed into balls freeze flat in Ziploc bag, or in tupperware placing wax paper between layers.
To bake from frozen, place on cookie sheet and allow to come to room temperature. Flatten slightly with palm, and place in oven. After 5 minutes, use a fork to flatten again. The dough will be too cold and crumble if you try to flatten it with a fork before placing in the oven – I’ve tried. I also recommend snacking on frozen cookie dough while waiting, there’s no eggs so it’s all good. And it is – so, so good.


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  • Reply Aunt Weez April 3, 2013 at 1:18 PM

    Dear Sick Chick! The AVCC look very chuckwagon hearty! If there is any left freeze me a couple to taste when we come on the 28th. I made kamut barley cooked quionoa white flours yeast buns yesterday! I also used buttermilk that was lingering in my fridge. Are very tasty. This was my own recipie idea. I also made homemade pea soup with the leftover ham bone. Gave some to the girls. Keep up with the herbal teas. Luvs Aunt Weez

    • Reply Alicia April 17, 2013 at 1:08 PM

      Thanks! They are definitely delicious – I will have lots for the 28 😉

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