One-Bowl Vegan Cowboy Cookies

Cookies 22

Total 29 min

Prep 15 min



  • ⅔ cup (149 g) unsalted margarine
  • ⅔ cup (147 g) brown sugar
  • ½ cup (112 g) granulated sugar
  • ⅓ cup (80 mL) unsweetened applesauce
  • 1 Tbsp (7 g) ground flaxseeds
  • 2 tsp (5 g) ground cinnamon
  • 1 tsp (5 mL) pure vanilla extract
  • 1 tsp (3 g) baking powder
  • 1 tsp (5 g) baking soda
  • ½ tsp salt
  • 2 cups (276 g) all-purpose flour
  • 2 cups (204 g) rolled oats 
  • 1⅓ cups (100 g) unsweetened shredded coconut
  • 1 cup (99 g) raw pecans, chopped 
  • ¾ cup (126 g) dairy-free dark chocolate chips

Optional garnish

  • coarse sea salt


  1. Preheat oven to 350°F (180°C) and line a baking tray with parchment paper.
  2. Add the margarine, brown sugar, and granulated sugar to a large bowl. Whip with an electric hand mixer or cream using a fork.
  3. Add the applesauce, flaxseeds, cinnamon, vanilla, baking powder, baking soda, and salt. Whip again, until everything is well combined.
  4. Add the flour, oats, and shredded coconut. Gently fold these into the dough with a spoon until partially combined.
  5. Fold in the pecans and chocolate chips. Stir again until just combined, but try not to over-mix.
  6. Scoop up a ¼ cup of the dough and roll it into a ball. Then flatten to create a cookie that’s about 1½ cm thick*.
  7. Place the cookies on the prepared baking tray, leaving about 3 cm space between each cookie. If desired, press some chocolate chips or chopped pecans onto the top of each cookie before baking.
  8. Bake in the centre rack of the oven for 12 – 14 minutes, or until lightly golden. Let the cookies rest for a few minutes on the baking tray before transferring them to a wire rack to cool completely. Enjoy!


  • * These cookies don’t spread when cooking, so they need to be press down into the desired shape.


  • Store the cookies in an airtight container on the counter for up to 3 days.
  • The cookies can also be stored in the freezer for up to 2 months.