Okay, friends, let me tell you about my obsession: Gluten-Free Cowboy Cookies. Seriously, these things are dangerous. They’re like the cooler, more laid-back cousin of the classic chocolate chip cookie. You know, the one that throws in oats, coconut, and pecans just for kicks. I remember the first time my grandma made them – the whole house smelled like warm sugar and toasted nuts, and I’ve been hooked ever since. These are seriously the best gluten-free cookies I’ve ever made, and I’m not just saying that. You have got to try these!
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What is gluten free cowboy cookie?
Alright, so what exactly are these magical Gluten-Free Cowboy Cookies? Think of them as the ultimate everything-but-the-kitchen-sink cookie, but in a delightfully intentional way. It’s essentially a hearty, chewy cookie packed with gluten-free oats, shredded coconut, chopped pecans (or walnuts if you prefer!), and chocolate chips. The gluten-free flour ensures everyone can enjoy them. The name “Cowboy Cookie” supposedly comes from the idea that they’re sturdy enough to pack on a long journey – fuel for cowboys, fuel for us! I love that they’re not just sweet, but also have a great textural thing going on with the chewy oats, crunchy nuts, and melty chocolate. This cookie has it all!
Why you’ll love this recipe?
Oh, where do I even begin? There are SO many reasons to fall head-over-heels for these Gluten-Free Cowboy Cookies. First, the flavor is out of this world. You get that classic cookie sweetness from the brown sugar, a hint of nuttiness from the pecans, tropical vibes from the coconut, and bursts of chocolatey goodness. I always use semi-sweet chocolate chips because I find they balance the sweetness perfectly, but milk chocolate would also be delicious if you prefer a sweeter cookie.
What I love most about this is how incredibly easy they are to make. Seriously, it’s a dump-and-stir situation for the most part. Plus, you probably have most of the ingredients in your pantry already! I mean, who doesn’t have a bag of gluten-free flour hanging around these days?
And talk about cost-effective! Compared to buying fancy gluten-free treats at the store, making these at home is a steal. You get a whole batch of delicious cookies for the price of, like, two store-bought ones. The versatility is also fantastic. I’ve swapped the pecans for walnuts, used different kinds of chocolate chips, and even added a sprinkle of sea salt on top for extra flavor. They’re honestly amazing warm, straight from the oven, but they’re also fantastic crumbled over yogurt or ice cream. If you are looking for one crowd pleaser, this is the one!
How do I make gluten-free cowboy cookies?
Quick Overview
Making these Gluten-Free Cowboy Cookies is honestly a breeze. You’ll start by mixing your dry ingredients (including the gluten-free flour, of course!), then cream together your butter and sugars, add the eggs and vanilla, and gradually incorporate the dry ingredients. Stir in the oats, coconut, pecans, and chocolate chips, drop spoonfuls onto a baking sheet, and bake until golden brown. The best part? No chilling required! These are ready to bake whenever you are!
Ingredients
For the Main Batter:
* 1 cup (2 sticks) unsalted butter, softened – Make sure it’s *softened*, not melted! I always let mine sit out for at least an hour before starting.
* 3/4 cup packed light brown sugar – The brown sugar is what gives these cookies that chewy texture and caramel flavor.
* 1/4 cup granulated sugar – Helps with browning and adds a little extra sweetness.
* 2 large eggs – Adds moisture and helps bind everything together.
* 1 teaspoon vanilla extract – A must for that classic cookie flavor.
* 1 1/2 cups gluten-free all-purpose flour blend – I like to use a blend that already contains xanthan gum for best results.
* 1 teaspoon baking soda – Helps the cookies rise and gives them a nice, airy texture.
* 1/2 teaspoon salt – Enhances the flavors and balances the sweetness.
* 3 cups gluten-free rolled oats – Make sure you use rolled oats, not quick oats, for the best texture.
* 1 cup shredded coconut – Adds a touch of sweetness and a chewy texture. I use unsweetened.
* 1 cup chopped pecans – You can substitute walnuts if you prefer!
* 1 cup semi-sweet chocolate chips – Or milk chocolate, or dark chocolate… go wild!
What are the steps to
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Is it necessary to line a baking sheet with parchment paper or silicone baking mat? Why do cookies stick? I always recommend parchment paper, it is my go to!
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the gluten-free flour, baking soda, and salt. Set aside. Make sure everything is well combined. What is the best way to distribute baking soda evenly?
Step 3: Mix Wet Ingredients
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Set aside. This usually takes about 3-5 minutes with an electric mixer. Add the eggs one at a time, mixing well after each addition. Stir in the sugar.
Step 4: Combine
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix, as this can result in tough cookies. I always stop mixing when I still see a few streaks of flour and then finish mixing by hand.
Step 5: Prepare Filling
Stir in the gluten-free rolled oats, shredded coconut, chopped pecans, and chocolate chips. Make sure everything is evenly distributed throughout the dough.
Step 6: Layer & Swirl
Drop by rounded tablespoons onto the prepared baking sheet, leaving about 2 inches between each one. How do I make cookies that spread out a bit while baking?
Step 7: Bake
Bake for 10-12 minutes, or until the edges are golden brown and the centers are set. I always check them at 10 minutes and then add a minute or two if needed. Keep in mind that oven temperatures can vary, so it’s always best to err on the side of caution and use caution. Underbake them slightly rather than overbaking them.
Step 8: Cool & Glaze
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. If you want to add a glaze, now is the time! A simple powdered sugar glaze works perfectly.
Step 9: Slice & Serve
What are gluten-free cowboy cookies? What are some good ways to enjoy a cup of coffee with milk?
What should I serve it with?
What are some good gluten free cowboy cookies? What are some of my favorite ways to enjoy them?For Breakfast:What are some good ways to serve a sandwich over yogurt? Pair them with a strong cup of coffee or latte.For Brunch:Serve them on a platter with other brunch favorites like muffins, scones, and fruit salad. Add a pitcher of mimosas to your favorite drink for the holidays.As Dessert:Serve warm with a scoop of vanilla ice cream. Drizzle with chocolate sauce or caramel sauce for extra indulgence.For Cozy Snacks:What are some good ways to enjoy a hot chocolate in the evening? What are some great ideas for packing in your lunchbox or taking on road trips? My family loves vanilla ice cream after dinner, it’s their go-to combination. What is the perfect balance of sweet, chewy and hearty?
How do I make gluten-free cowboy cookies?
How do you make gluten-free cowboy cookies? What are some of the best tips I have learned over the years?Gluten-free flourDo all gluten-free flours work? I recommend using a blend that already contains xanthan gum, as this helps to bind the ingredients. How do I prevent cookies from being too crumbly?Mixing Advice:Do not overmix the dough, as this can result in hard cookies. What is the best way to mix oats, coconut, pecans and chocolate chips?Swirl CustomizationWhat are the different types of chocolate chips? Is there an infinite number of possibilities? Can you add other mix-ins like dried cranberries, chopped walnuts or butterscotch chips?Ingredient Swaps:If you don’t have pecans on hand, you can substitute any other type of nut. Can you use unsweetened coconut flakes instead of shredded coconut?Baking Tips:Make sure your oven is properly preheated before baking the cookies. How do I bake a cake? If your cookies are browning too quickly, you can tent them with foil.Glaze Variations:What are some ideas for making powdered sugar cookies? What do you glaze? Add a few drops of almond extract, or lemon juice to the glaze for extra flavor. I’ve learned that underbaking is better than overbake. They will set up more as they cool. I will sometimes pull them out even when they look a tiny bit soft in the middle, and they always look like they are pulling out. Is it possible to make a
What are some Storing and Reheating Tips?
What are some good gluten free cowboy cookies?Room Temperature: Store the cookies in an airtight container at room temperature for up to 3 days.
Refrigerator Storage: Store the cookies in an airtight container in the refrigerator for up to 1 week.
Freezer Instructions: Freeze the cookies in a single layer on a baking sheet until solid. Then, transfer them to a freezer bag or container and store them in the freezer for up to 2 months.
Glaze Timing Advice: If you’re planning to freeze the cookies, it’s best to wait to glaze them until after they’ve been thawed.
To reheat the cookies, simply warm them in the microwave for a few seconds or in a preheated oven at 350°F (175°C) for a few minutes.
I will sometimes sneak a cookie straight from the freezer! They are great cold too!
Frequently Asked Questions
Final Thoughts
So there you have it, my friend! My absolute favorite Gluten-Free Cowboy Cookies recipe. I truly believe these are the best cookies you’ll ever make. They’re packed with flavor, incredibly easy to make, and perfect for any occasion. Plus, they’re gluten-free, so everyone can enjoy them! If you’re looking for other great gluten-free recipes, check out my Gluten-Free Brownies and Gluten-Free Chocolate Cake. I can’t wait to hear how yours turn out! Please leave a comment and rating below. Happy baking!
7 Secrets to the Best Gluten-Free Cowboy Cookies You'll Ever Taste!
Ingredients
Main Ingredients
- 3.5 cups gluten-free flour blend ensure it's a blend suitable for cookies
- 1 teaspoon xanthan gum omit if your flour blend contains it
- 2 teaspoons baking soda
- 0.5 teaspoons salt
- 1.5 cups light brown sugar packed
- 1 cup granulated sugar
- 3.25 cups gluten-free oats
- 2.5 cups coconut chips toast for added flavor
- 18 tablespoons unsalted butter softened
- 3 large eggs at room temperature
- 2 teaspoons vanilla extract
- 14 ounces semi-sweet chocolate chips
Instructions
Preparation Steps
- Preheat the oven to 325°F (165°C). Line baking sheets with parchment paper.
- In a large bowl, whisk together flour blend, xanthan gum, baking soda, and salt.
- Cream the butter with both sugars until light and fluffy.
- Add eggs and vanilla extract to the butter mixture, mixing well after each addition.
- Gradually incorporate dry ingredients into the wet mixture, mixing on low speed.
- Stir in oats, coconut chips, and chocolate chips until evenly distributed.
- Scoop dough onto prepared baking sheets, leaving space between cookies.
- Bake for 12-15 minutes or until edges are golden.
- Cool cookies on baking sheets for 5 minutes, then transfer to wire racks.
