Erin’s Recipe Rundown
I made these gluten-free cowboy cookies on a whim one afternoon, using my favorite gluten-free oatmeal cookies as inspiration, and they instantly became one of my favorite cookie recipes!
They’re everything I want in a homemade cookie: chewy centers, crisp edges, lots of chocolate, and plenty of texture from the oats and toasted coconut. I especially love that I can whip up the dough ahead of time and keep it in the fridge for a few days until I’m ready to bake them.
Why You’ll Love Them: This easy recipe creates perfectly chewy cookies that everyone will love (and no one will miss the gluten!). If you’re a fan of coconut and a good oatmeal chocolate chip cookie, this combo is definitely for you!
Top Tip: Don’t skip the chill time. The dough needs to rest in the refrigerator for at least 1 hour. This gives the gluten-free flour time to fully hydrate and the flavors time to develop. It’s worth the wait.
xoxo erin
This post is sponsored by King Arthur Baking Company
Ingredients You’ll Need
Here are a few notes on some of the key ingredients to make these gluten-free cowboy cookies. Jump to the recipe card below for the exact measurements.
- King Arthur Gluten-Free Measure-for-Measure Flour: Using a high-quality gluten-free flour blend is non-negotiable here. King Arthur is my go-to because it’s been tested and trusted for consistent results — and it’s the only flour I’d recommend for this recipe.
- Almond Flour: I also add almond flour alongside the gluten-free measure-for-measure flour — it’s what gives these cookies their beautiful golden-brown color.
- Butter + coconut oil: A combination of both is what makes these cookies special. Butter brings the flavor, coconut oil brings the chew. Don’t swap one out — you need both.
- Gluten-free oats: Be sure to use certified gluten-free oats. Regular oats are processed in facilities that handle wheat and aren’t safe for a gluten-free diet.
- Semi-sweet + milk chocolate chips: I love using both. The semi-sweet balances the sweetness while the milk chocolate adds a little something extra. Far better than using just one.
- Toasted coconut: Don’t skip the toasting step. Spread the coconut on a baking sheet and bake at 350°F for 8–10 minutes. It deepens the flavor in a way that raw coconut just can’t match — and you’ll smell exactly when it’s ready.
If you love the gluten-free oat and chocolate pairing, I think you’ll love these peanut buttery gluten-free monster cookies or these caramel-packed gluten-free chocolate caramel oatmeal bars.
Coconut and chocolate more your favorite? Try these gluten-free coconut macaroons, gluten-free coconut cloud cookies, or these gluten-free 7-layer bars.
How to Make Gluten-Free Cowboy Cookies
Here’s an overview of how to make this recipe. You can jump to the recipe for the full instructions!
My favorite flour: If you’ve made any of my other cookie recipes, you’ve probably noticed I have a favorite gluten-free flour. Whisking the flour and other dry ingredients in a separate bowl is a little extra step to get a consistent, even texture.
Using a stand or hand mixer: I recommend first beating just the butter, coconut oil, and sugars until smooth before adding in the eggs and vanilla. You want it to look light and fluffy before you add in the dry mixture.
Mix and chill: I add in the dry mixture next before finally adding in the oats, chocolate chips, and toasted coconut. Like many gluten-free cookie doughs, you’ll want to plan time to cover and refrigerate it. I recommend a minimum of 1 hour (and up to 3 days!).
Bake and cool: I find that rolling 2 tablespoons of dough per ball works well for this dough. Just give them some space to spread out. I usually place them about 2″ apart. Cookies set more as they cool. I pull these out once the edges are golden brown, even though the centers are soft. Once cooled, they have the perfect chewy texture!
In the mood for even more easy, foolproof gluten-free cookies? Check out my full collection of gluten-free cookie recipes!
Gluten-Free Cowboy Cookies
Ingredients
Dry Ingredients
- 1½ cups (225g) gluten-free measure-for-measure flour
- ¼ cup (25g) almond flour
- ¾ teaspoon kosher salt
- ½ teaspoon baking soda
Other Ingredients
- ½ cup (113g) butter, at room temperature
- ¼ cup (60g) coconut oil, at room temperature
- 1 cup (213g) brown sugar
- ½ cup (100g) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2¼ cups (191g) gluten-free old fashioned rolled oats
- ⅔ cup (113g) semi-sweet chocolate chips
- ½ cup (85g) milk chocolate chips
- ½ cup (65g) chopped pecans or walnuts
- ½ cup (40g) toasted sweetened shredded coconut
Instructions
- In a medium bowl, whisk together the gluten-free flour, almond flour, salt and baking soda. Set aside.
- In the bowl of a stand mixer, or using a hand mixer, beat the butter, coconut oil, brown sugar and granulated sugar together until smooth.
- Add the eggs and vanilla and beat on medium until light and fluffy, about 2-3 minutes.
- Add the dry ingredients to the wet ingredients and mix until combined. Stir in the oats, chocolate chips and coconut.
- Cover the bowl and refrigerate the dough for at least 1 hour, or up to 3 days.
- Preheat the oven to 350°F. Line large baking sheets with parchment paper or silicone baking mats.
- Scoop the cookie dough into round balls, about 2 tablespoons per ball. Place on the prepared baking sheet, about 2 inches apart.
- Bake for 12-14 minutes, or until the edges are golden brown but the centers are still soft.
- Remove from the oven and cool on the baking sheet for 5 minutes. Transfer to a wire rack to cool completely.
