These gluten free cowboy cookies will satisfy all of your cookie cravings! Filled with shredded coconut, gluten free rolled oats, pecans, and chocolate chips, these cookies have all of our favorite things.
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I am long overdue for another sinful gluten free cookie recipe. Have you missed those chewy cookies with tons of chocolate chips as much as I have?
These coconut gluten free chocolate chip cookies are so easy to make quickly. If you prefer a more classic cookie, this gluten free chocolate chip walnut cookie recipe is amazing!
My kids are becoming notorious for sneaking gluten free chocolate chip cookies and other treats out of the kitchen in record time. It doesn't even matter what kind of cookie, they steal these Gluten Free Chocolate Cream Sandwich Cookies too!
If you are a gluten free cookie fanatic like me, you will want to check out all of my best gluten free cookie recipes.
This is one of my favorite gluten-free flour blends for cookies, cakes, pie crust, biscuits, and muffins! (Do not use this flour blend for yeast recipes.)
Ingredient notes:
- Gluten free flour blend - 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 certified 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 1 teaspoon.
- Shredded coconut - I recommend using unsweetened since there is already sugar in this cookie recipe.
- Pecans - You can also use walnuts or macadamia nuts if you prefer.
- Butter - To make this recipe dairy-free, substitute the butter for vegan butter.
There are many brands of certified gluten free oats to choose from.
Recipe step-by-step directions:
Step 1: Add all of the dry ingredients 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!!
Step 2: Mix the wet ingredients into the dry ingredients. You can make this easy oatmeal chocolate chip cookie recipe in just one bowl for easy cleanup!
Step 3: Your gluten free cookie dough should be soft, not firm, like in this photo. Use your
Step 4: The cookie dough balls are ready to bake. Bake these cookies at 350º F for 10 minutes. Remove to a cooling rack.
Allow cooling if you have patience :-). 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.
Mix-in ideas:
- Pecans
- White chocolate chips
- Raisins
- Caramel bits
- Heath Bar
Tips and Recipe FAQ:
You can definitely make this gluten free cookie recipe dairy-free by using coconut oil instead of butter.
You can easily make this nut-free by omitting the nuts.
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.
These cookies will keep fresh for up to 4 days in an air-tight container in the refrigerator.
I recommend certified gluten free rolled oats. I don't think quick oats will work well, and they will get mushy.
Click here to see all of the cookie recipes on this blog. You can also use this recipe to make easy Gluten Free Cookie Mix in mason jars for easy gift-giving!
More delicious gluten free cookies to try!
- 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!
📖 Recipe
Gluten Free Cowboy Cookies
*As an Amazon Associate, I earn a small commission from qualifying purchases.
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 soda
- ½ cup unsalted butter melted
- ⅓ 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.
- In a small bowl, add wet ingredients and mix.
- Pour wet ingredients into dry ingredients and mix.
- Use a cookie scoop to make cookie dough balls.
- Put onto the cookie sheet and bake for 8 minutes.
- Allow to cool on 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 1 teaspoon.
- To make this recipe dairy-free, substitute the butter for vegan butter.
- Use unsweetened shredded coconut.
- Make sure to use certified gluten free rolled oats.
- These cookies will keep up to 4 days in the refrigerator.
- 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
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.
Fearless Dining
Simplifying the art of baking and cooking gluten-free recipes.
Sue McCollow
I just made these! So yummy!! I refrigerated them for 40 minutes before baking. I may refrigerate them longer next time though.
Sandi Gaertner
I am so glad you loved these cookies, Sue. Thank you!
Nancy
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.
Sandi Gaertner
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.
Jdr
I used half the amount of sugar.
Sandi Gaertner
I love you were able to customize the sugar level to make them perfect!
Deborah Kuhnen
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 🙂
Sandi Gaertner
I am so glad you enjoyed them Deborah 🙂