Gluten Free Cowboy Cookies
Easy gluten free cowboy cookies filled with coconut, gluten free whole oats, pecans, and chocolate chip 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 soda
- ½ cup 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.
Nutrition
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
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