Gluten-Free Cowboy Cookies
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
16 Cookies
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Calories
309 kcal
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Course
Baked Goods
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Cuisine
American
Gluten-Free Cowboy Cookies
Description
Gluten-Free Cowboy Cookies feature a base of softened unsalted butter creamed with dark brown sugar until fluffy. Incorporating egg and pure vanilla extract moistens the dough, while gluten-free all-purpose flour with baking powder, cinnamon, and sea salt adds structure and subtle warmth. Rolled oats provide chewiness, shredded coconut adds texture and mild sweetness, and chopped pecans contribute crunch and nuttiness. Chocolate chips round out the flavor profile with bursts of sweetness.
The dough can vary in consistency depending on the gluten-free flour used; chilling it briefly before baking can improve handling and final texture. Baking on parchment-lined sheets at 350°F yields cookies with balanced textures of tender centers and edges with some chew from oats and coconut. These cookies can be enjoyed as a snack or dessert.
Storing leftover cookies in an airtight container or zip lock bag keeps them fresh for several days, and freezing extends their shelf life to months. This makes them convenient to prepare in advance and enjoy when desired.
Ingredients
- 12 Tbsp butter softened, unsalted
- ¾ cup dark brown sugar packed
- 1 large egg
- 1 ½ tsp vanilla extract pure
- 1 1/4 cups all-purpose flour gluten-free
- 1 tsp baking powder
- ½ tsp ground cinnamon
- ½ tsp salt sea salt
- ⅔ cup pecans chopped, raw
- 2/3 cup rolled oats old fashioned
- 2/3 cup coconut unsweetened, shredded
- 1 ½ cups chocolate chips
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper.
- Cream butter and sugar together in a stand mixer on medium high speed until very fluffy (note: you can also use a large mixing bowl and an electric mixer or hand mixer).
- Scrape the sides of the bowl and beat in the egg and vanilla extract until well-combined (wet ingredients).
- In a separate large bowl, stir together the gluten-free flour, baking powder, cinnamon and sea salt until combined (dry ingredients).
- Beat the flour mixture into the wet mixture on medium speed until a thick dough forms and everything is well-combined.
- Add the oats, pecans, shredded coconut and chocolate chips and mix until everything is well-distributed throughout the dough.
- Note: if the cookie dough seems overly greasy, refrigerate it for 20 to 40 minutes prior to baking it. My dough turns out ready to bake and isn’t soft or greasy, but varying brands of gluten-free flour may yield different results.
- Drop lumps of cookie dough onto the prepared baking sheet (note: the cookie dough will not spread very much and will maintain its form so be sure to make shapes you like for the final cookies). I use a ⅓ cup measuring cup to scoop big cookie dough balls for large cookies, but you can also use a large cookie scoop if you have one.
- Bake the cookies for 14 to 18 minutes, or until the edges are golden brown. The baking time depends on the size of the cookies so for smaller cookies, bake 11 to 13 minutes, but stick with 14 to 18 for larger cookies.
- Allow the cookies to cool for 10 minutes before serving. If you'd like to transfer them to a wire rack after 10 minutes to finish the cooling process, feel free to do so.
Notes
- Use brown sugar, maple sugar, or coconut sugar as alternatives to cane sugar in the recipe.
- Store leftover cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to 7 days.
- Cookies freeze well; freeze in a zip lock bag for up to 3 months for longer storage.
- If the dough feels greasy, refrigerate for 20 to 40 minutes before baking to improve texture and handleability.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Cookies
Amount Per Serving
Calories 309 kcal
% Daily Value*
| Serving | 1Cookie (of 18) | |
| Calories | 309kcal | 15% |
| Carbohydrates | 31g | 10% |
| Protein | 3g | 6% |
| Fat | 20g | 31% |
| Fiber | 5g | 20% |
| Sugar | 18g | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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