Vegan Florida Cowgirl Cookies

A little twist on the traditional Cowboy Cookie with gooey bursts of chocolate, toasted coconut, roasted pecans, orange juice/zest and all topped with crunchy granola. Yee-haw!

Stack of vegan chocolate chip cookies with coconut, pecans and orange juice. A twist on the traditional Cowboy Cookie.

I was raised in Florida, and my favorite part of living here is the very long, very delicious orange season that graces us October-June each year. Woo-hoo!

This cookie is my vision of how a Cowboy Cookie should be with a Florida girl twist: ALL plant-powered, accessorizing with a bit of granola, orange zest and not apologizing for it. hehe!

Table view of vegan chocolate chip cookies.

 Happy Baking!


Servings: 10-12 Choco-licious Cookies

1- Chocolypse! Salted Choco-Cyclone Cookie Mix (V)
2 TABLESPOONS- Roasted Pecans (finely chopped)
2 TABLESPOONS- Toasted Unsweetened Coconut Flakes (finely chopped)
3 TABLESPOONS- Orange Juice
2 TEASPOONS- Orange Zest 
1/2 TEASPOON- Ground cinnamon
1/2 CUP- Granola (Any variety will work! I really like a cinnamon oat/seed one here)


  1. Pre-heat oven to 350° F. Take out the two pouches from the Chocolypse! cookie mix packaging (save the Sea Salt "Sprinkles" for another delicious use) and find the one labeled #1 (Almond butter mix). If contents feel hard, run under hot water for about a minute or until contents feel smooth.
  2. Empty this pouch into a mixing bowl. You will need to get as much as possible out, so a flexible spatula or butter knife will work well here. Don't worry, the extra work will be worth it in the end!
  3. Add 3 tablespoons of orange juice, 1/2 teaspoon ground cinnamon and whisk until slightly thickened. About 30 seconds.
  4. Stir in 2 tablespoons chopped pecans, 2 tablespoons coconut, 1/2 teaspoon of freshly grated orange zest, & Pouch #2 (flour mix) with a flexible spatula or mixing spoon until there are no white flour streaks visible. I know it's fun, but try not to over mix! :)
  5. Roll dough into 10-12 balls, roll in granola until it's coated, and place on non-stick or lightly greased baking sheet 1 inch apart. Flatten slightly and place on the oven's center rack. 
  6. Bake for 13-14 minutes or until edges have slightly hardened, but center is soft. For crispier cookies bake for 14-16 minutes.
  7. Cool completely before digging in! Cookies will store nicely in a sealed container for the next 3-4 days. (If they last that long!)


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