Vegan Cowboys All Over Again

Hello. These notes are for the football-playing egg farmer’s mother and me, and for other people who do this kind of thing. It’s vegan cowboys again, almost exactly the same as previous versions but inexplicably better. Also flax-ier.

Barely New Yet Inexplicably Better Vegan Cowboy Breakfast Cookies

(1) 1.5 c oats, (2) 1 c almond flour, (3) 0.5 c chopped walnuts, (4) 0.5 c ground flax, (5) 0.5 c finely shredded coconut, (6) 0.5 t salt, (7) 0.25 t baking soda

(1) oats, (2) almond flour, (3) walnuts, (4) flax, (5) coconut, (6) salt, (7) baking soda.

Oven 350F. Line two large or three normal cookie sheets with parchment paper. Mix these dry ingredients together in a large bowl: 1 1/2 c oats, 1 c almond flour, 1/2 c chopped walnuts or pecans, 1/2 c ground flax, 1/2 c finely shredded coconut, 1/2 t salt, 1/4 t baking soda. Add these wet ingredients: 1/2 c coconut oil, 1/2 c maple syrup, 2 tsp. vanilla. Mix well. Stir in 1 c mini chocolate chips or finely chopped chocolate.


Press that in with all your might.

Use a #70 gelato scoop to form firmly packed balls and place these at even intervals on the prepared cookie sheets. Sometimes I pat the mounds down a little bit, to make them less ball-y.

Bake 10 minutes. Rotate cookie sheets. Bake 5 – 10 minutes more or until lightly golden brown. Cool on cookie sheets for ten minutes. Slide entire parchment papers full of cookies on to cooling racks to cool completely. (These are too crumbly to deal with before they cool.) Store in a jar to eat all week on rushed school mornings.

These cookies don't spread out while baking, so they can be placed pretty close together on the sheets.

These cookies don’t spread out while baking, so they can be placed pretty close together on the sheets.

This makes 45 cookies. We call them 7g CHO each.