This gluten free cowboy cookie recipe is easy to make and will satisfy all of your cookie cravings! These cookies have all of our favorite things: shredded coconut, gluten-free rolled oats, pecans, and chocolate chips. If you are looking for an awesome cookie recipe to make, this is a winner! I will walk you through every step to make these yummy cookies.

A stack of gluten free cowboy cookies next to a glass of milk.

I am long overdue to give you another sinfully good gluten-free cookie recipe. Have you missed those cowboy cookies that have tons of chocolate chips and mixins as much as I have? This gluten free cowboy cookies recipe has all of the best mixins, and I share more fun ideas below.

These chewy cookies are so easy to make quickly, and they freeze well, so you can have some later. Because of the ingredients, 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 cowboy cookies are gluten-free and soy-free. You can make them dairy-free by using plant-based butter. Omit the nuts to make these nut-free. If you would like an oat-free cookie, this gluten free chocolate chip walnut cookie recipe is amazing!

Photos of all of the ingredients used to make these cookies.

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.
  • Gluten Free Oats – When you bake recipes that require oats, make sure you use gluten free oats!!  Cross-contamination of oats is very common, and getting sick is just no fun!
  • Xanthan Gum – If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 3/4 teaspoon.
  • Baking Powder and Salt – Use aluminum-free baking powder.
  • Shredded Coconut – I recommend using unsweetened since there is already sugar in this cookie recipe.
  • Pecans or Walnuts – You can also use walnuts or macadamia nuts if you prefer.
  • Butter – Use unsalted butter.
  • Eggs – Use size large.
  • Vanilla Extract – Use pure vanilla extract.
A gluten free cowboy cookie on a plate with a glass of milk.

Step-By-Step Photos and Directions: 

Dry cowboy cookie ingredients in a bowl.

Step 1: Add all of 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 together.

Wet and dry cowboy cookie ingredients in a bowl.

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 some of the moisture and soften.

Using a cookie scoop to drop cookies onto a cookie sheet.

Step 4: Either line a cookie sheet with parchment paper or spray it with gluten free baking spray. Like in this photo, your cookie dough should be soft, not firm. 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

Cookie dough balls ready to bake in the oven.

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.

Gluten free cowboy cookies on a baking sheet.

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

Why are my cookies flat, aka spread too much?

This is one of the most common questions I get from my readers. There are several reasons for flat cookies, including:

  • Check to see how long you chilled your cookie dough. If you use partially melted or softened butter, you must chill it to prevent spreading.
  • How did you measure your flour? Measuring your flour accurately is important. I don’t often weigh my ingredients because every flour blend has a different weight, and my readers all use different gluten-free flour blends. I recommend using either the Spoon Method by using a spoon to add flour to the measuring cup. Use a knife to level along the top to remove the extra flour. Leveling Method by putting the measuring scoop into the flour and filling it with flour. Do not pack the flour. Use a knife to scrape along the top to remove the extra flour.
  • Every gluten-free flour blend has a different starch-to-grain ratio. This can affect the moisture levels in your cookie dough, resulting in flatter cookies. In this situation, you would need to add more flour.

Why do my gluten-free cookies taste gritty?

This grit you experience is from the rice flour in the gluten-free flour blend. Not all companies mill their flour extra fine. To eliminate the grit, I recommend letting the cookie dough rest for 15 minutes. This extra time will allow the rice flour to soften, eliminating the grit.

How do you make cookies the same size?

The best way to ensure your cookies are the same size and look uniform is to use a cookie scoop. I really 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. Check out all of my favorite gluten-free cookie tools.

For more cookie troubleshooting, read my Gluten-Free Cookie Troubleshooting Guide.

Frequently Asked Questions:

How long will these cowboy cookies keep fresh?

These cookies will keep fresh for up to 4 days in an airtight container in the refrigerator.

Can you freeze these cookies?

It is easy to freeze these cookies. Allow them to cool completely, then put them in a zipper-style freezer bag. Lay flat to freeze.

Dipping a cowboy cookie into a glass of milk.

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 Cookies Recipes:

Love This Recipe?

If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!

Gluten Free Cowboy Cookies

Sandi Gaertner
Easy gluten free cowboy cookies filled with coconut, gluten free whole oats, pecans, and chocolate chip cookies
4.58 from 54 votes
gluten free allergy icon
soy free allergy icon
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Course Gluten Free Cookies and Bar Recipes, Gluten Free Dessert Recipes
Cuisine American
Servings 24 cookies
Calories 144 kcal

Ingredients
  

  • 1 ¼ cups gluten free oats * see note
  • 1 ¼ cup gluten free flour blend * see note
  • ½ cup shredded unsweetened coconut
  • ¼ cup walnuts or pecans
  • 1 cup brown sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon baking powder aluminum-free
  • ½ cup unsalted butter melted
  • cup chocolate chips

Instructions
 

  • Preheat the oven to 350º F.
  • Line a cookie sheet with parchment paper
  • In a large bowl, combine dry ingredients. Whisk to blend.
  • Melt the butter in a microwave-safe dish for 20 seconds to soften it. Add the rest of the wet ingredients and mix.
  • Pour wet ingredients into the dry ingredients and mix into cookie dough. Optional: Chill the dough for 30-45 seconds. 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 8-9 minutes.
  • Remove to a cooling rack.

Video

Notes

  1. 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.
  2. If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 3/4 teaspoon.
  3. To make this recipe dairy-free, substitute the butter for vegan butter.
  4. Use unsweetened shredded coconut.
  5. Make sure to use gluten free rolled oats. Quick oats can be used but may make the cookies a little softer.
  6. These cookies will keep up to 4 days in the refrigerator. 
  7. Freeze in a zipper-style freezer bag. Lay flat until they are frozen.

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, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1cookieCalories: 144kcalCarbohydrates: 19gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 24mgSodium: 90mgPotassium: 49mgFiber: 2gSugar: 11gVitamin A: 144IUVitamin C: 1mgCalcium: 21mgIron: 1mg
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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.

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Recipe Rating




76 Comments

  1. 5 stars
    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.

  2. 5 stars
    I just made these! So yummy!! I refrigerated them for 40 minutes before baking. I may refrigerate them longer next time though.

  3. 5 stars
    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.

    1. 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.

  4. 5 stars
    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 🙂