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Gluten Free Cowboy Cookies

Sandi Gaertner
Easy gluten free cowboy cookies filled with coconut, gluten free whole oats, pecans, and chocolate chip cookies
4.44 from 41 votes
Prep Time 10 mins
Cook Time 8 mins
Total Time 18 mins
Course Gluten Free Dessert Recipes
Cuisine American
Servings 24 cookies
Calories 144 kcal



  • 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.



  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 1 teaspoon.
  3. To make this recipe dairy-free, substitute the butter for vegan butter.
  4. Use unsweetened shredded coconut.
  5. Make sure to use certified gluten free rolled oats. 
  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.


Serving: 1gCalories: 144kcalCarbohydrates: 19gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 24mgSodium: 90mgPotassium: 49mgFiber: 2gSugar: 11gVitamin A: 144IUVitamin C: 1mgCalcium: 21mgIron: 1mg
Keyword gluten free chocolate chip oatmeal cookies, gluten free cowboy cookies
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