Gluten Free Cowboy Cookies are hearty, chewy cookies with a lot of flavor and texture. Packed with certified gluten-free oats, shredded coconut, toasted pecans, and of course chocolate chips this will become quickly a new family favorite. If you love chewy oatmeal-based cookies then you NEED to try this recipe.
These cowboy cookies will certainly add a little "giddyup" to your sidestep.
If you love gluten-free oatmeal based cookies, make sure to check out my Gluten Free Salted Oatmeal Cookies and Oatmeal Cookie Bars.
Jump to:
- Recipe Ingredient Notes
- What are Cowboy Cookies?
- How to make Cowboy Cookies
- Baking Instructions
- FAQ about Gluten Free Cowboy Cookies
- Join my Gluten Free Community!
- Note about Salt in my Recipes
- Baking in grams
- Note about Ovens and Oven Temperatures
- Substitutions and Modifications
- More Gluten Free Cookies to try
- 📖 Recipe
- 💬 Comments
Recipe Ingredient Notes
Gluten Free Flour: I use my own gluten free flour blend in this recipe for Gluten Free Cowboy Cookies but you can also use a blend like Bob’s Red Mill 1-to-1 or King Arthur Measure for Measure. If you use a gluten-free flour blend without added xanthan gum, please add 3 grams (roughly 1 teaspoon). Almond Flour or Coconut Flour will not work in this recipe.
Old Fashioned Oats: I use certified gluten-free Old Fashioned oats (rolled oats) in this recipe. I do not recommend using quick-cooking oats since they absorb more liquid and will make for a very dry cookie.
VERY IMPORTANT REGARDING OATS: Please make sure to purchase certified gluten-free oats if you have celiac disease or a wheat allergy. While oats are naturally gluten-free they are often processed in the same facility as wheat or other gluten-containing grains. I buy my gluten-free oats from Thrive Market.
Pecans: I like to toast pecans before adding them to this cowboy cookie recipe. To toast pecans, spread on an even layer on a baking sheet and bake them at 350F for 7-8 minutes until the pecans are toasted. Allow them to cool completely before adding them to the cookie dough. Nuts can be interchanged with other kinds of nuts such as walnuts or left out with any additional changes made to the recipe.
Shredded Coconut: I use sweetened shredded coconut but if you like it can be substituted with unsweetened shredded coconut.
Chocolate Chips: I use a mix of dark chocolate chips (60% or darker) and milk chocolate chips in this recipe. Peanut Butter chocolate chips would be a delicious addition to these tasty cookies.
What are Cowboy Cookies?
Cowboy Cookies became famous during the 2000 presidential election. Laura Bush entered her recipe into the Family Circle Magazine Cookie Bake-off and was the clear winner. Picture a chocolate chip cookie loaded with gluten free oats, chopped pecans, shredded coconut and of course chocolate. Rumor has it, that this cookie was (and most likely still is) loved by cowboys since those cookies can last for days in saddlebags.
How to make Cowboy Cookies
This delicious recipe for gluten free cowboy cookies can be made with a stand mixer or a handheld electric mixer.
- If toasting pecans, start by toasting them at 350F for 7-9 minutes. Allow them to cool completely before combining them with shredded coconut, certified gluten-free oats, and chocolate chips. Make sure the add-ins are well combined.
- In a medium bowl combine the gluten-free multi-purpose flour, cornstarch, baking powder, baking soda, ground cinnamon, and kosher salt. Make sure it is well mixed.
- Add the room temperature butter, light brown sugar, and granulated white sugar to the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl. At a medium speed cream butter and sugar for 4-5 minutes, until light and fluffy. Make sure to scrape down the sides halfway through the creaming process.
- Add the egg and vanilla extract and mix until fully incorporated. Mix in the dry ingredients and blend until the flour disappears into the butter mixture and a dough forms.
- Add the mix-ins and blend them into the gluten-free cookie dough.
- Transfer the dough for gluten-free cowboy cookies to an airtight container or a large bowl (and cover with plastic wrap) and place it in the fridge for 90 minutes before baking. The oats need time to hydrate. To achieve the best results, chilling the dough is mandatory.
Note about Chilling Time: The longer the dough is chilled, the less the cookies will spread while baking. If the cookie dough is allowed to chill for 4hrs or longer make sure to gently press down the cookie dough before baking.
Baking Instructions
Once the gluten-free cowboy cookie dough has rested peacefully for at least 90 minutes, preheat the oven to 350F. Arrange the oven wire rack in the middle. Line two baking sheets with parchment paper and set them aside.
- Using a #20 (yellow) or large cookie scoop portion out the cookie dough. This recipe should give you 12-14 cookies depending on how much cookie dough you snacked on already. If the cookie dough was refrigerated for 4hrs or longer gently press down the cookie dough before baking. This will help the cookies to spread nicely in the oven.
- Arrange 6 cookie dough balls on the parchment-lined baking tray and bake one sheet tray at a time at 350F for 13-14 minutes. Arrange the rest of the scooped cookie dough to the other cookie sheet and place it in the fridge until ready to bake.
- Once the cookies are done when the edges are crispy with a golden brown color and the middle looks slightly underdone.
- Remove the cookies from the oven and if you like, use a round cutter or bowl that’s slightly larger than the cookies and “scoot them” into a perfectly round shape. This is not a must but people sure are impressed with perfect round cookies.
- Top the cookies with some additional toasted pecans, chocolate chips, and shredded coconut, and sprinkle with some flaky sea salt (optional).
- Allow for the cookies to cool on the sheet tray for a few minutes before transferring them to a wire rack to cool completely. Store the cowboy cookies in an airtight container at room temperature for up to 5 days.
FAQ about Gluten Free Cowboy Cookies
The longer this cookie dough sits in the fridge (24hrs or longer), the more time the oats have time to hydrate. This can make it difficult to scoop the cookie dough. If you plan on making this cookie dough ahead of time, I recommend scooping the cookie dough after 2-3 hrs and store the scooped cookie dough in the fridge for up to 5 days.
I have not tested this recipe with vegan ingredients but it can easily be made dairy-free. Substitute the butter with vegan butter or dairy free butter. (I do not recommend coconut oil). As for the egg, you may try this recipe using 3 tablespoons of aquafaba or a flax egg. To make a flax egg combine 1 Tbsp flaxseed meal (ground raw flaxseed) and 2 .5 Tbsp water. Allow the mixture to sit for 5 minutes before using it in this recipe.
For chocolate chip cookies without oats, I recommend using my Gluten Free Chocolate Chip Cookie Recipe. You can always add shredded coconut, chopped pecans, and chocolate chips to the chocolate chip cookie dough.
Spreading of cookies can happen because you skipped allowing the dough to rest for at least 90 minutes before baking. It can also be a measuring error or leaving out important ingredients (such as flour or oats)
Substitute the gluten free flour with 135 grams all-purpose flour.
Join my Gluten Free Community!
Note about Salt in my Recipes
I use Diamond Kosher Crystal Salt in all of my recipes unless otherwise stated. If use use a different brand or kind of salt in your kitchen please adjust accordingly since some salts can be saltier. If you use Morton’s Kosher Salt please be aware that their salt granules are smaller in size, denser, and crunchier and twice as salty.
Baking in grams
I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and easy to use. You can purchase them on Amazon for less than a set of measuring cups. For small amounts under 10 grams, I like to use this Precision Pocket Scale. Measuring cups are very inaccurate which can cause significant errors when it comes to gluten-free baking or baking in general. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.
Note about Ovens and Oven Temperatures
All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.
If you are baking with convection (fan-forced), please adjust the recipes accordingly. Convection oven can cause baked goods to dry out quickly and still be raw inside. Since takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.
Substitutions and Modifications
Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.
More Gluten Free Cookies to try
📖 Recipe
Gluten Free Cowboy Cookies
These Gluten Free Cowboy Cookies are hearty, chewy cookies with a lot of flavor and texture. Packed with certified gluten-free oats, shredded coconut, toasted pecans, and of course chocolate chips this will become quickly a new family favorite
Ingredients
Gluten Free Cowboy Cookies
- 140 grams gluten free multipurpose flour
- 10 grams cornstarch
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon (2 grams) kosher salt
- 113 grams butter, unsalted, at room temperarure
- 75 grams granulated white sugar
- 125 grams light brown sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla
- 125 grams chocolate chips, dark or milk or a mix
- 100 grams certified gluten free oats
- 75 grams sweetened flaked coconut
- 65 grams pecans, chopped (toasted optional)
For decorating
- Extra chocolate chips and pecans
- flaky seasalt (optional)
Instructions
How to make Gluten Free Cowboy Cookies
- In the bowl of your stand mixer combine room temperature butter and both sugars, and beat at medium speed for 4-5 minutes until fluffy and pale. Halfway through, pause to scrape the bowl and beater with a flexible spatula.
- In the meantime combine gluten-free flour, cornstarch, baking powder, baking soda, ground cinnamon, and kosher salt in a separate bowl.
- With the mixer running on low, add the egg and vanilla extract letting it fully incorporate. Pause your mixer to scrape down the sides.
- Mix in the dry ingredients and blend until the flour disappears into the butter mixture and a dough forms.
- Add in the well-combined add-ins and mix them into the gluten free cookie dough for 5-10 seconds.
- Place the dough in a Tupperware container and let the dough rest in your refrigerator for at least 1.5 hours. During this process the gluten-free oats and flour hydrate and develops flavor.
How to bake Cowboy Cookies
- Once the gluten free cowboy cookie dough has rested peacefully for at least 90 minutes, preheat the oven to 350F. Arrange the oven wire rack in the middle. Line two baking sheets with parchment paper and set them aside.
- Using a #20 (yellow) or large cookie scoop portion out the cookie dough.
- Arrange 6 cookie dough balls on a baking sheet. Make sure you leave some room for spreading. Place the remainder of the cookie dough in the fridge (or freezer for future use)
- Bake the gluten free cowboy cookies for 13-14 minutes or until lightly golden and beginning to set. The baking time depends on personal preference (and your oven).
- Remove from the oven, and if desired, use a round cookie cutter slightly larger than the cookie to scoot them into a perfectly round shape.
- Top with additional pecans, chocolate chips and shredded coconut if you like.
- Allow the cookies to cool for 5-10 minutes on the baking pan before moving to a cooling rack.
- Repeat with the remaining dough
Store fully cooled cowboy cookies in an airtight container at room temperature for up to 5 days
Notes
Toasting Pecans: To toast pecans, spread on an even layer on a baking sheet and bake them at 350F for 7-8 minutes until the pecans are toasted. Allow for them to cool completely before adding them to the cookie dough. Nuts can be interchanged with other kinds of nuts such as walnuts or left out with any additional changes made to the recipe.
Note about Chilling Time: Please be aware the longer the dough is chilled, the less the cookies will spread while baking. If the cookie dough is allowed to chill for 4hrs or longer make sure to gently press down the cookie dough before baking.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 300
Calories are a guestimate.
Eileen says
What is the conversion for cups or teaspoons
Daniela says
My recipes are posted in grams since baking by weight is the most accurate way to bake. Digital Scales are very affordable and can be found on Amazon for less than a set of measuring cups. Measuring cups are very inaccurate and can cause significant errors when it comes to baking. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents by teaspoons.
Ann says
Unfortunately I will be making another recipe and not these as my scale just broke and I don't have time to convert the measurements. Please consider adding alterative measurements, I would like to try in the future. Thank you.
Daniela says
I am sorry your scale broke. I recommend replacing it ASAP. I also don’t recommend “converting” the measurements because it will not work the same way. Recipes on my website are and will always be shared in grams ONLY.
Linda says
Oh my goodness. These are wonderful. I have learned that measuring in grams rather than cups is so much better with GF baking. I can’t believe the difference. It is difficult to make a great tasting GF cookie, but you figured it out.
Daniela says
So proud of you for weighing your ingredients!
Sam says
Buy a new scale. It won't work trying to convert it to cups. I've tried. Failed miserably and spent a bunch of $$ trying. The scale would've saved me $$.
Kate says
The ingredients for this recipe lists baking powder twice. Should one of those be baking soda? That is not listed in the ingredients, but baking soda is mentioned in the preparation instructions.
Daniela says
Thank you for catching this 🙂 It is now fixed and yes, one of them is baking soda.
Susan says
These cookies are amazing! The recipe makes 12 very big cookies so I may trim the recipe back to get more from the recipe next time. But it is kind of fun to have a really delicious and big cookie. Shared them with my non coeliac friends and they loved them and asked for the recipe.
Do you think that the recipe would work with regular AP flour for them?
Daniela says
hello, I actually answer the AP question in the FAQ section of this recipe.
Can this recipe be made with regular flour?
Substitute the gluten free flour with 135 grams all-purpose flour.
Lisa says
My family has been making the gluten version of these cookies for generations! For some unknown reason, we call them "Jackpot Drops". We have two celiacs and one extremely gluten intolerant person in the family (me), so I've been trying to find a way to convert our recipe to be celiac friendly. I recently discovered the Cowboy cookie is identifal to our beloved Jackpot drops. When I saw that you had a recipe, I had to try it.
Your recipe in amazing!! My cookies turned out as good (or better?!) than the old family recipe. I used a homemade flour blend of white rice flour, potato starch, and masa harina. 5 stars