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Vegan Cowboy Cookies Mix in a Jar

1 Bowl Coconut Oatmeal Pecan Chocolate Chip Cookies. Vegan Cowboy Cookies Mix in a Jar. Makes great Jar gift for the Holiday Season. Layer oats, flour, coconut, chocolate sugar and pecans. Mix, add applesauce and oil, and bake. Can be gluten-free. Makes 16 to 20 cookies based on size. Fill a 32 oz or 4 cup jar

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 16
Calories: 193 kcal
Course: Dessert
Cuisine: Vegan

Ingredients

Jar:
  • 1 cup flour (I use unbleached white flour, See notes for gluten-free option)
  • 3/4 tsp cinnamon or pumpkin pie spice
  • 1.5 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1/4 cup powdered sugar
  • 3/4 cup oats
  • 2/3 cup shredded coconut , use 1/2 cup for less coconutty
  • 3/4 cup vegan chocolate chips ,I use a mix of regular and mini size
  • 1/2 cup light brown sugar
  • 3 tbsp Chopped Pecans
To make the Cookies:
  • 1/4 cup + 1 tbsp applesauce
  • 1/3 cup + 1 to 2 tbsp oil
  • 1/2 tsp vanilla extract optional

Instructions

    Cup of Yum
  1. In a bowl, mix the flour, cinnamon, baking powder, soda, salt and 1/4 cup sugar. Whisk well and set aside.
  2. In a 4 cup(32 oz) mason jar, add the oats, then add coconut, tap to settle, then add chocolate chips, then 1/2 cup sugar. Tap to settle. Add the flour mixture. Tap a couple of times to settle, so that there is space for the pecans. Add the chopped pecans. Add as many as you can.
  3. Close the lid. Add instructions and store.
Bake the cookies: (Instructions on the Jar)
    Cup of Yum
  1. Empty the contents of the jar in a large bowl. Mix well to combine. Make a well a center. (see note if not making a jar)
  2. Add applesauce, 1/3 cup oil and vanilla extract and whisk them in the center to mix a bit.
  3. Then mix in with the dry ingredients. Press down and mix for a few seconds. Add a tbsp more oil if needed and mix in. The dough should start to come together even though crumbly. Chill the mixture for an hour for best results.  
  4. Preheat the oven to 350 degrees F. Line a sheet with parchment. Make flat discs of the dough and place on the baking sheet. 
  5. Bake for 11 to 13 mins, depending on size. Cool for 10 mins. Store on the counter for upto 2 days or refrigerate for longer. 

Notes

  • To make the cookies directly: Follow step 1 , then add the rest of the dry ingredients to the bowl and mix in. Add a couple of tbsp more pecans. Continue with step 2 under bake the cookies (adding applesauce and oil).
  •  
  • To make these gluten-free: Use any gluten-free flour blend of choice or a mix if 1/4 cup rice flour, 1/2 cup almond flour and 1/4 cup starch.
  •  
  • To make these nut-free, omit pecans.
  •  
  • I havent tried these oil-free. The cookies might work with some (1/3 cup) smooth nut butter or sunbutter and additional applesauce as needed to make a dough. Let me know if they do work out. 
  • Nutrition is 1 of 16 cookies

Nutrition Information

Calories 193kcal (10%) Carbohydrates 24g (8%) Protein 2g (4%) Fat 10g (15%) Saturated Fat 2.8g (14%) Sodium 105mg (4%) Potassium 101mg (3%) Fiber 1g (4%) Sugar 14g (28%) Calcium 41mg (4%) Iron 1.3mg (7%)

Nutrition Facts

Serving: 16Serving

Amount Per Serving

Calories 193

% Daily Value*

Calories 193kcal 10%
Carbohydrates 24g 8%
Protein 2g 4%
Fat 10g 15%
Saturated Fat 2.8g 14%
Sodium 105mg 4%
Potassium 101mg 2%
Fiber 1g 4%
Sugar 14g 28%
Calcium 41mg 4%
Iron 1.3mg 7%

* Percent Daily Values are based on a 2,000 calorie diet.