These homemade gluten-free cowboy cookies are packed with chocolate chips, shredded coconut, gluten-free oats, and crunchy pecans. They’re soft, chewy, and super easy to make—even if you’re new to gluten-free baking.
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I am long overdue to give you another sinfully good gluten-free cookie recipe. Have you missed these cowboy cookies as much as I have? This gluten free cowboy cookies recipe has the best mix-ins, and I share more fun ways to vary the flavors below. These cookies are chewy in the center with lightly crisp edges—not cakey or dry!
Whether you’re baking for a crowd or just craving something sweet, this recipe is a keeper. It also makes a great layered cookie recipe in a mason jar for making in gifting.
I have 100s of gluten free cookie recipes on the blog. Check some of them out: gluten free cookie recipes.
I made these using the Target gluten free flour – Good and Gather Gluten Free Flour Blend. They were wonderful. I doubled the recipe and omitted the nuts. I baked them a bit longer than the recipe – 9 to 10 minutes. Perfect! There is absolutely no way to tell that these are gluten free.”
Nancy, Blog comment
Allergen Information:
These homemade cowboy cookies are gluten-free and soy-free.
- Use plant-based butter to make them dairy-free
- Omit the nuts for a nut-free version
- Looking for an oat-free option? Try my gluten free chocolate chip walnut cookie recipe recipe.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten Free Flour Blend – I tested this recipe using Bob’s Red Mill 1 to 1 Gluten Free Flour Blend and King Arthur’s Measure for Measure Gluten Free Blend. That doesn’t mean others will not work; I just have not tested other flours.
- Reader-Tested Flour Blends – One reader has commented on Target Good and Gather Gluten-Free Flour.
- Gluten Free Rolled Oats – When you bake recipes that require oats, make sure you use gluten free oats!! Use rolled oats and NOT quick oats.
- Xanthan Gum – If your gluten free flour blend doesn’t contain a binder like xanthan gum or guar gum, please add 3/4 teaspoon.
- Baking Powder and Salt – Use aluminum-free baking powder. Baking powder gives a slight lift and softness.
- Shredded Coconut – I recommend using unsweetened since there is already sugar in this cookie recipe. NOTE: Do not use finely shredded small bits of coconut. They absorb too much liquid and make the cookies drier.
- Chocolate Chips – You can use any type: semisweet, dark, white, or even dairy-free chips like Enjoy Life.
- Pecans or Walnuts – Nuts add a satisfying crunch and toast up slightly as the cookies bake, giving extra flavor. Leave them out if needed..
- Butter – Use unsalted butter so you have better control over the salt in this recipe.
- Eggs – Use size large eggs. Eggs help to bind the dough and add richness.
- Vanilla Extract – Use pure vanilla extract.
How to Make Gluten-Free Cowboy Cookies:
Step 1: Add the dry ingredients and mixins to a bowl and whisk to blend. You can use dark chocolate chips, bittersweet chocolate chips, milk chocolate chips, and even white chocolate chips! Choose your favorite!! If you are dairy-free, use Enjoy Life dairy-free chips.
Step 2: Melt the butter partially for 20 seconds in a microwave-safe dish. Add the rest of the wet ingredients and whisk to blend them.
Step 3: Mix the wet ingredients into the dry ingredients. You can also use a stand mixer with a paddle attachment if you prefer using one to make cookies.
📢 Sandi says: Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use will affect the moisture of the batter. If your cake batter is too runny, add more flour, and if it is too thick, add more liquids.
Read Why Gluten-Free Flour Blends Vary to learn more about this.
Step 4: Wrap the cookie dough in plastic wrap and chill the dough for 30-45 minutes. This is optional, but it helps the oats absorb moisture and soften.
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Step 4: Either line a
Use a cookie scoop to drop cookie balls onto the cookie sheet. Space the cookies out with at least an inch in every direction around the cookies. The best way to ensure your cookies are the same size and look uniform is to use a cookie scoop. I like my XOXO brand medium-sized cookie scoop. It is the only scoop I have used that has lasted a long time and hasn’t broken.
Step 5: The cookie dough balls are ready to bake. Bake these cookies at 350º F for 10 minutes. Remove the cookies from the oven and place them on a cooling rack. Enjoy them when they are cooled.
Take a bite of these gluten free oatmeal chocolate chip cookies, and let me know what you think!! I have a full Gluten Free Cookie Troubleshooting Guide if you need help baking.
Try these mix-ins:
- Macadamia Nuts
- White Chocolate Chips
- Raisins or Dried Cranberries
- Caramel Bits
- Crushed Heath Bar or Butterfingers
Frequently Asked Questions:
Several readers have asked about using salted butter. You can use salted butter, but do not add any additional salt or the cookies can turn out salty.
Check to see how long you chilled your cookie dough. If you use partially melted or softened butter, chill the dough to prevent spreading. How did you measure your flour? Measuring your flour accurately is important. I recommend using the Spoon Method, which involves using a spoon to add flour to the measuring cup. Use a knife to level along the top to remove the extra flour.
For more cookie troubleshooting, read my Gluten-Free Cookie Troubleshooting Guide.
Storage and Freezing Tips:
- Store leftovers in an airtight container. These cookies will stay fresh for up to 4 days.
- It is easy to freeze these cookies. Allow them to cool completely, then place them in a freezer-safe zipper-style freezer bag or container. Lay the cookies flat when putting them in the bag or container.
- There are two ways to freeze the cookies. You can make the cookie batter and freeze the cookie balls or freeze the baked cookies.
Great easy recipe. Enjoying them RIGHT NOW with coffee. I see that there are so many options for additions! It’s a keeper!”
Kathy F., Blog comment
More Gluten Free Cookie Recipes:
- If you love Almond Joy flavors, these Gluten Free Almond Joy Cookie Bars are so good.
- Brookies are a cross between a cookie and a brownie! Easy Gluten Free Chocolate Brookies Cookies
- This gluten free cookie recipe is great anytime. Gluten Free Vanilla Crescent Cookies melt in your mouth!
- These Gluten Free Vanilla Wafers taste like the real thing!
Love This Recipe?
💬 Did you make this recipe? Drop a comment below, and let me know how it turned out! ⭐⭐⭐⭐⭐ Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
The Best Gluten Free Cowboy Cookies
Equipment
Ingredients
- 1 ¼ cups gluten free oats * see note
- 1 ¼ cup gluten free flour blend * see note
- ½ cup shredded unsweetened coconut * see note
- ¼ cup walnuts or pecans
- 1 cup brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking powder aluminum-free
- ⅛ teaspoon salt
- ½ cup unsalted butter melted
- ⅓ cup chocolate chips
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Instructions
- Preheat the oven to 350º F.
- Line a cookie sheet with parchment paper. You can also use a gluten free baking spray, but note that PAM Baking Spray is NOT gluten-free.
- In a large bowl, combine 1 1/4 cups gluten free oats, 1 1/4 cup gluten free flour blend, 1/2 cup shredded unsweetened coconut, 1 cup brown sugar, 1 teaspoon baking powder, and 1/8 teaspoon salt. Whisk to blend.
- Melt 1/2 cup unsalted butter in a microwave-safe dish for 20 seconds to soften it. (Do not make it too hot.) Add 2 large eggs and 1 teaspoon pure vanilla extract and whisk to blend.
- Pour wet ingredients into the dry ingredients and mix into a soft cookie dough. Optional: Chill the dough for 30-45 minutes. This will allow the oats to soften a bit.
- Line a cookie sheet with parchment paper. Use a medium-sized cookie scoop to make cookie dough balls. Drop them onto the cookie pan with at least an inch of space between each cookie ball.
- Put onto the cookie sheet and bake for 9-10 minutes, depending on the size of the cookies you make.
- Remove the cookie sheet from the oven and slide the parchment paper with the cookies onto a cooling rack.
Video
Notes
- I have tested this recipe with King Arthur Measure for Measure GF and Bob’s Red Mill 1 to 1 GF blend. That doesn’t mean others will not work; I just have not tested other flours.
- If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 3/4 teaspoon.
- Use unsweetened shredded coconut. Do not use a finely shredded or small bits coconut brand. I used Anthony’s unsweetened shredded coconut in a test run, and it absorbed so much of the liquid that the cookies were dry. Use longer shreds of coconut.
- To make this recipe dairy-free, substitute the butter for vegan butter.
- Make sure to use gluten free rolled oats. Quick oats can be used, but they may make the cookies a little softer.
- These cookies will keep fresh for up to 4 days.
- Freeze in a zipper-style freezer bag, laying them flat in the bag.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
Great easy recipe. Enjoying them RIGHT NOW with coffee. I see that there are so many options for additions! It’s a keeper and the dry ingredients in a jar would make a nice gift for GF friends.
I am so glad you loved this cookie recipe. I could definitely go for making another batch too.
I just made these! So yummy!! I refrigerated them for 40 minutes before baking. I may refrigerate them longer next time though.
I am so glad you loved these cookies, Sue. Thank you!
I made these using the Target gluten free flour – Good and Gather Gluten Free Flour Blend. They were wonderful. I doubled the recipe and omitted the nuts. I baked them a bit longer than the recipe – 9 to 10 minutes. Perfect! There is absolutely no way to tell that these are gluten free. The test for me for a good cookie is whether or not it remains soft (if that’s what you are going for) once cooled and these passed the test with flying colors. Soft and chewy on the inside with a bit of crunch through the outside. Delicious. I froze most of them so I don’t end up eating them all in one sitting.
Thank you so much for coming back to mention you used Target’s flour blend. I haven’t tried it yet, but I am sure other readers will love knowing that blend works well.
I used half the amount of sugar.
I love you were able to customize the sugar level to make them perfect!
Just made these. I added some chopped, crystalized ginger and used Bob’s Red Mill 1 to 1 flour. They turned out amazingly well. Thank you so much for sharing this recipe 🙂
I am so glad you enjoyed them Deborah 🙂
These are wonderful cookies!
I am so glad you liked them Amanda 🙂
My daughter is wheat, but and soya intolerant – can I safely remove the buts without adjusting any other quantities?
Hi Stacey, I am not quite sure what you mean. This recipe has no wheat or soy. Can you please clarify and I will try to help?
I think she meant ‘nuts’ instead of ‘buts’. I think she was asking if she can leave the nuts out of the recipe without changing any other quantities as her daughter has a nut allergy.
Ah, that makes sense. She can easily skip the added nuts. Thanks Deborah.
I’ve tried making these two times and they come out flat each time. I used King Arthur gluten free flour and followed the recipe exactly. Please help!
Hi Katrena, are you using King Arthur GF Measure for Measure or the gluten free all-purpose flour? Also, are you using rolled oats or quick oats? How firm was your batter? Thank you!
Hi there! I don’t have a gluten free flour blend on hand right now. Is there another gluten free flour that would work? Maybe almond or oat flour? Thanks! Can’t wait to try them!
Hi Caitlin, thanks for your note. Almond flour doesn’t absorb liquids the same. I have only baked with oat flour a couple of times so it is hard to advise. You would also want starch in the blend, plus Xanthan Gum to bind it all together. I wish I had better advise for you.
Could coconut sugar be substituted for the brown sugar? Thanks.
Hi Nancy, you can definitely substitute for coconut sugar, though I haven’t tried it with this recipe. Know it will change the consistency a bit as coconut sugar doesn’t melt and bake in the same way as brown sugar.
Thank you so much Beth 🙂
Question: Is it really 1/2 cup melted butter plus 3 Tablespoons? Just wondered why they are listed separately in the ingredients?
Hi Julie, so it worked out to 1 stick (1/2 cup) but I needed to add 3 tablespoons because the shredded coconut really absorbs a lot of moisture. I am happy to write 11 tablespoons if you think that would be easier to understand for readers?