Cowboy Cookies
Ingredients
- 2 C Rolled Oats
- 2 C All-Purpose flour
- 1 t Baking Soda
- ½ t Baking Powder
- ¼ t Salt
- ⅔ C Canola Oil
- ⅔ C Sugar
- ¾ C Brown Sugar (packed)
- ½ C Soy Milk
- 1 T Ground Flax Seeds
- 1 t Vanilla Extract
- 1 C Coconut, shredded unsweetened
- ¾ C Semisweet Chocolate Chips, Vegan
- 1 C Pecans, chopped
Instructions
- In a medium sized bowl combine oats, flour, baking soda, baking powder, and salt. Set aside.
- Combine the soymilk and flax seeds. Let rest for about 5 minutes.
- In a second bowl beat together oil, sugar, brown sugar, milk, flax seeds and vanilla using a wire whisk.
- Fold in half of the flour mixture to moisten, then fold in second half. Just before mixture is completely combined, fold in coconut, chocolate chips and pecans/walnuts.
- Preheat oven to 350°F. For each cookie, drop 1/4 cup of dough (about the size of a golf ball) onto a parchment paper-lined or greased cookie sheet. Leave about 2 inches of space between each cookie and flatten slightly with moistened fingers (or moistened back of measuring cup).
- Bake in the preheated oven for 14-16 minutes until edges start to brown.
- Let the cookies rest on the cookie sheet for 5 minutes, then transfer to wire racks to cool completely.
- These will keep for a few days at room temperature, and several months in the freezer.