These gluten-free cowboy cookies are hands down the best cookies I’ve made all year! They are crispy on the outside, soft on the inside and like any good cowboy cookie, are loaded with lots of yummy mix-ins!
My husband’s Grandma made “Ranger Cookies” for him all the time growing up. Amongst the usual oats and chocolate chips in ranger/cowboy cookies, her secret ingredient was crispy rice cereal. This gives the cookies a little extra crunch and texture. The first time I had a ranger cookie, I was in love! I added some gluten-free crispy brown rice cereal to these and it worked perfectly.You would never guess these cookies are gluten-free. They are made from a combination of oat and almond flour. Two of my favorite gluten-free ingredients! I toast the oats and grind half of them into a flour in the blender for the cookie dough. The rest of the oats are added in whole along with coconut flakes, chocolate chips, and the crispy brown rice cereal.
You can easily customize this recipe to your tastes. You could add white chocolate chips or butterscotch chips to play around with the flavors. Any chocolate would be divine in these! You could also add nuts in place of or addition to the coconut flakes.It ‘s been far too long since I posted a cookie recipe. So these are a happy site!
My husband and I quit sugar completely for a month. We are continuing to only eat sugar and treats on the weekend or special occasions. This weekend seemed like a good time to try a new cookie recipe! Because would a life completely without cookies be worth living? Not in my book!Print
- 1 3/4 cup oats
- 1/2 cup butter, softened (or palm shortening/vegan butter)
- 1/4 cup coconut oil, softened
- 1/2 cup brown sugar
- 1/4 cup white sugar (I use organic evaporated cane juice)
- 2 teaspoons vanilla
- 2 large eggs
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups almond flour (blanched almond flour or almond meal will work here)
- 1 cup crispy brown rice cereal (The brands Ewenhon and Nature’s Path are gluten-free)
- 1 cup chocolate chips
- 1/2 cup coconut flakes (either unsweetened or sweetened will work)
- Preheat the oven to 375F. Place the oats on a rimmed baking sheet. Bake the oats for 10 minutes, until toasted and golden, stirring once halfway through. Measure out 1 cup of the oats and place in a blender or food processor. Process into a fine flour, place in a bowl.
- Add the baking soda, salt, and almond flour to the oat flour and stir to combine. Set aside.
- In the bowl of a stand mixer, cream together the butter, coconut oil, white sugar, and brown sugar. Add the vanilla and eggs, mix on high until light and fluffy, 2-3 minutes.
- Add the flour mixture 1 cup at a time, beating well after each addition. Stir in the remaining 3/4 cup toasted oats, crispy brown rice cereal, chocolate chips, and coconut flakes until well combined.
- Refridgerate the dough for at least 30 minutes and up to overnight.
- Line 2 baking sheets with parchment paper. Form the dough into tablespoon rounds and place on the lined baking sheet about 3 inches apart. Bake for 12-14 minutes, or until golden brown around edges. Cool and enjoy!
*Though it isn’t necessary, you can add 1/2 teaspoon xanthan gum to these if you like. The cookies will hold together a little better after they cool.
- Serving Size: 2 dozen cookies