Plant-Based Recipes

Cowboy Cookies

If you’re looking for an upgrade to regular chocolate chip cookies, this is it.

Peanut butter, coconut flakes, oats, and chocolate chips come together in this healthier version of cowboy cookies! I love making these for my kids, they can’t get enough of them!

Products Used: 

cowboy cookies

Cowboy Cookies

Serving size is one cookie, makes about 22

Servings
22

Ingredients

  • .75c - rolled oats
  • .75c - white whole wheat flour
  • 1scoop - Vanilla IdealRaw Protein
  • .5c - unsweetened coconut
  • .5tsp - baking soda
  • 1tsp - cinnamon
  • .125tsp - salt
  • 3tbsp - IdealRaw Coconut Oil, melted & cooled
  • 1 - egg
  • .75c - natural peanut butter, slightly softened & cooled
  • .5c - coconut sugar
  • .25c - unsweetened almond milk

Nutritional Facts

Amount per serving

Calories 142kcal 81 Calories from Fat
% Daily Value *
Total Fat9g14%
Total Carbohydrates14g5%
Protein4g8%

Instructions

  1. Preheat the oven to 350°F. Line a baking pan with parchment paper and set aside.

  2. Whisk together the oats, flour, protein powder, coconut, baking soda, cinnamon, and salt in a medium bowl. In a separate bowl, whisk together the coconut oil, egg, peanut butter, coconut sugar and almond milk.

  3. Add the flour mixture, stirring until ingredients are incorporated. Fold in the chocolate chips.

  4. Using a tablespoon sized cookie scoop, divide the dough into 22 cookies.  Slightly flatten the tops of the cookies with your fingers before baking.

  5. Bake at 350°F for about 10 minutes,  Cool cookies on the pan for about 5 minutes before transferring to a cooling rack.  Enjoy!



Lisa Danielson

Lisa Danielson

Vegan Nutritionist

Major advocate for all things green and vegetarian. With the nickname “Veggie Lisa”, I am here to help you love veggies as much as I do! With my tips and tricks for preparing delicious veggies, you’ll never think plants are boring again.


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