These gluten free cowboy cookies 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, easy cookie recipe to make, this is a winner! I will walk you through every step to make these yummy cookies.
I am long overdue in giving 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.
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!
Ingredient Notes:
- 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 ¾ 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.
Step-By-Step Photos and Directions:Â
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.
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.
Step 4: Either line a
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:
These cookies will keep fresh for up to 4 days in an airtight container in the refrigerator.
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.
More Gluten Free Cookies 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?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Include which flour blend you used. This helps others know this recipe is delicious. Thank you!
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
- 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
- â…“ 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
- 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 ¾ teaspoon.
- To make this recipe dairy-free, substitute the butter for vegan butter.
- Use unsweetened shredded coconut.
- Make sure to use gluten free rolled oats. Quick oats can be used but may make the cookies a little softer.
- These cookies will keep up to 4 days in the refrigerator.Â
- 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.
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 🙂