Gluten Free Cowboy Cookies

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.

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 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.

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 an handheld electric mixer.

Step 1: If toasting pecans, start by toasting them at 350F for 7-9 minutes. Allow for 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.

Step 2: 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.

Step 3: 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.

Step 4: 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.

Step 5: Add the mix-ins and blend them into the gluten-free cookie dough.

Step 6: 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: 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.

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

My cookie dough is very hard to scoop!
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.

Can I make this recipe vegan?
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.

Can I make this recipe without oats?
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.

Why did my gluten-free cowboy cookies spread so much?
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)

Can this recipe be made with regular flour?
Substitute the gluten free flour with 135 grams all-purpose flour.