Meaningful Eats
Gluten-Free Cowboy Cookies
24 cookies
I took my favorite gluten-free oatmeal cookies and turned them into these gluten-free cowboy cookies — loaded with toasted coconut, semi-sweet and milk chocolate chips, and chopped nuts. The result? My all-time favorite cookies that nobody will guess are gluten-free.My #1 tip for extra-chewy cookies? Add a little coconut oil along with the butter. The butter gives these cookies their rich, buttery flavor (I always use salted) while the coconut oil is what makes them irresistibly chewy.
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.
Notes
Gluten-Free: I love King Arthur Gluten-Free Measure-for-Measure Flour. It's high-quality and contains xanthan gum. I recommend it for the best results! Also, make sure the oats you use are certified gluten-free too!
Dairy-Free: Use vegan butter and dairy-free chocolate chips.
Nut-Free: Replace the almond flour with more gluten-free measure-for-measure flour.
To Make-Ahead: I love making this dough ahead of time! Prep and store in an airtight container in the fridge for up to 3 days. If the dough is too firm to scoop, let it sit out until workable (usually 10-15 minutes).
To Store: Store baked cookies in an airtight container at room temperature for up to 4 days.
To Freeze: Store baked cookies in a Ziploc bag or airtight container and freeze for up to 3 months. Let thaw at room temperature for 1-2 hours.
Nutrition
Calories: 243kcal | Carbohydrates: 30g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 140mg | Potassium: 101mg | Fiber: 2g | Sugar: 18g | Vitamin A: 142IU | Vitamin C: 0.04mg | Calcium: 30mg | Iron: 1mg