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Dairy Free Cowboy Cookies
These dairy free cowboy cookies are chock full of coconut, pecans, and chocolate chips – for a hearty sweet treat everyone will love!
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 30 cookies
Calories 123 kcal
Ingredients
- ½ cup dairy-free butter (i.e. Country Crock Plant Butter Sticks with Avocado Oil)
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 cup rolled oats
- ½ tsp baking soda
- ½ tsp cinnamon
- ¼ tsp salt
- ½ cup unsweetened shredded coconut
- ½ cup chopped pecans
- ½ cup dairy-free dark chocolate chips
Instructions
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Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
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In a large bowl, cream together the butter, granulated sugar, and brown sugar (using either the paddle attachment of a stand mixer or a hand mixer).
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Add the egg and vanilla extract. Mix until well combined.
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Add the flour, oats, baking soda, cinnamon, and salt to the wet ingredients. Stir until combined.
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Fold in the shredded coconut, pecans, and chocolate chips.
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Use a small cookie scoop or heaping tablespoon to portion the dough onto the parchment-lined baking sheet. Bake at 350 degrees F for 10-12 minutes, or until slightly golden brown on the edges and cooked through.
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Remove from the oven and let cool completely. Enjoy!
Recipe Notes
- Feel free to use sweetened shredded coconut if that’s what you’ve got on hand.
- For best results, spoon and level flour.
Nutrition analysis (per cookie): 123 calories, 7 g fat, 3 g saturated fat, 75 mg sodium, 15 g carbohydrate, 1.5 g fiber, 8.5 g sugar, 1.5 g protein, Vitamin D: 0%, Calcium: 1%, Iron: 7%, Potassium: 1%