These homemade gluten-free cowboy cookies are packed with chocolate chips, shredded coconut, gluten-free oats, and crunchy pecans. They are soft, chewy, and made with simple pantry ingredients. This is a great beginner recipe if you are new to gluten-free baking, and you can make a batch in 30 minutes.
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❤️ Sandi’s Recipe Summary
The Quick Bite: These gluten-free cowboy cookies are chewy in the center with lightly crisp edges, and packed with oats, shredded coconut, pecans, and chocolate chips. I have made this recipe dozens of times and it is tried and true using many flour blends. Ready in under 30 minutes, easy to make dairy-free. It is the recipe that my kids want when they need something for a school or sports event.
“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 directions, 9 to 10 minutes. Perfect! There is absolutely no way to tell that these are gluten free.”
Nancy, Blog comment
This gluten-free cowboy cookie recipe has all of my favorite mix-ins, and they turn out chewy in the center with lightly crisp edges. I tested this recipe dozens of times over the years, and they never turn out cakey or dry. It is the cookie recipe I go to when the kids need something for their school or sports bake sale.
Whether you are baking for a crowd or just craving something sweet, this gluten free cowboy cookie recipe is a keeper. It also makes a great gift when layered cookie recipe in a mason jar.
Looking for an oat-free option? Try this gluten free chocolate chip walnut cookie recipe. I have hundreds of gluten-free cookie recipes on the blog.
Testing Notes From My Kitchen
This recipe is a classic cookie recipe on my blog. I have made these cookies dozens of times, and my kids have layered the dry ingredients in mason jars to give as teacher gifts. It is a tried-and-true recipe that is pretty forgiving when it comes to using different flour blends. I have a well-tested dairy-free option, and I have had so many readers comment that they make these cookies egg-free successfully, that I included that swap up above.
I have varied these cookies over the years in my testing. If you prefer a thinner, chewier cookie, you can omit 2-3 TBSP of flour. I found chilling the cookie dough does help the oats to absorb liquid and soften, but it is optional depending on how you like the texture to turn out.
Ingredient Notes and Easy Swaps:
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 1:1 and King Arthur Measure for Measure. Reader-tested blends include Target Good and Gather Gluten Free Flour Blend, Better Batter, Cup4Cup, and Arden Mills. Most blends should work, but every blend varies, and this will affect the moisture level of the cookies. If your batter is too wet, add more flour. If your batter is too firm, add more butter. Read Why Gluten Free Flour Blends Vary So Much in Baking to learn more.
- Gluten Free Rolled Oats – When you bake gluten free recipes that require oats, make sure you use gluten free oats!! Oats themselves do not contain gluten, but they are cross-contaminated with wheat in growing and processing. Use rolled oats and NOT quick oats.
- Binder – If your gluten-free flour blend does not contain a binder like xanthan gum or guar gum, please add 3/4 teaspoon. Read Why Binders Matter in Gluten Free Baking to learn more.
- Baking Powder – I recommend using aluminum-free baking powder. Regular baking powder can leave a slight metallic aftertaste.
- Shredded Coconut – I only tested this recipe using unsweetened coconut, since this cookie recipe already contains sugar. NOTE: Do not use finely shredded coconut. They absorb too much liquid, making the cookies drier.
- 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. If you prefer to use salted butter, do not add additional salt.
- Eggs – Use large eggs. Eggs help to bind the dough and add richness.
- Vanilla Extract – Use pure vanilla extract.
Substitutions:
- To make these cookies egg-free, many of my readers have used Bob’s Red Mill Egg Replacer successfully in this recipe.
- To make these cowboy cookies dairy-free, I tested Earth Balance dairy-free butter and used Enjoy Life Chips
How to Make Gluten-Free Cowboy Cookies (Step-by-Step)
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Step 1: Add the dry ingredients and mix-ins to a bowl and whisk to blend. You can use dark, bittersweet, milk, or even white chocolate chips! My husband often asks me to use peanut butter chips.
Step 2: Partially melt the butter for 20 seconds in a microwave-safe dish. Add the rest of the wet ingredients and whisk to blend them. 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.
Step 3: 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. Either line a
Step 4: Use a cookie scoop to drop cookie balls onto the cookie sheet. Space the cookies at least an inch apart in every direction around them. 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 350ºF for 10 minutes. Remove the cookies from the oven and place them on a cooling rack. Enjoy them when they are cooled.
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.
I have a full Gluten-Free Cookie Troubleshooting Guide if you need more baking help
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
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
Equipment
Method
- 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.
Nutrition
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 does not 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.
Private Notes
Tried this recipe?
Let us know how it was!
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
Delicious…love all the textures!
I am so glad you loved these cookies. Thank you, Rebecca.
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!