Cowboy cookies are an old-school favorite. Satisfyingly chewy and packed with goodies, these are always a hit.
If there’s a cookie more truly American than the Cowboy Cookie, I’m not aware of it. These big cookies are packed full of goodies and have a soft, chewy texture, perfect for riding the range or enjoying with a glass of milk.
About Cowboy Cookies:
Cowboy cookies are certainly versatile. This one's gluten-free thanks to a solid gluten-free flour blend, but I’ve included a dairy-free option and you can really add any mix-ins you choose. The thing that makes them “cowboy-style” is the size and the chewy texture achieved from adding oats to the dough along with heavy-handled vanilla (from vanilla bean paste or extract) and a dash of cinnamon.
Making them nut-free and swapping mix-ins:
I haven’t tried these without coconut, but we’ve definitely swapped in dried fruit, seeds or other nuts for the pecans and been quite happy. Diced prunes, dried cranberries and pumpkins seeds are all great options. When using dried fruit, I often switch to dark chocolate chips rather than semi-sweet.
Making the cookies dairy-free is simple: swap the butter for coconut oil and use dairy-free chocolate chips.
Cowboy Cookies are a fabulous gift, and perfect for a cookie exchange, because they hold up for days.
If you’re headed to a cookie exchange or holiday party, I highly recommend these cowboy cookies (maybe served side-by-side with these Chocolate Hazelnut Cookies. Just saying.) They hold well, so you can make them a day or two before and keep them in a sealed container, and the dough freezes well too. This is a recipe my friends have asked for often, and they’ve had rave reviews after serving them too.
Not just a holiday cookie - they're hearty.
While these cookies are a certainly a holiday hit, this recipe is a year-round winner. Camping trips, sleepovers, lunchboxes and beach days are all enhanced by cowboy cookies, so saddle up and make some soon!
Try these too: The Best Crunchy and Chewy Cornflake Cookies
Cornflake Cookies are full of coconut and nuts, the perfect mix of crunchy and chewy. It's hard to limit yourself to just one! Make them gluten-free with GF flakes.
Cowboy Cookies Recipe: A Gluten-Free Holiday Favorite
Ingredients
- 2 cups gluten-free all-purpose flour blend
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- 1 cup butter room temperature (2 sticks)
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla bean paste or vanilla extract
- 1 ½ cups gluten-free rolled oats
- ½ cup semisweet chocolate chunks
- ½ cup shredded unsweetened coconut
- 1 cup pecans chopped
- Flake sea salt, for topping
Make it Dairy-Free: swap coconut oil for the butter and use dairy-free chocolate chips
Instructions
- Heat oven to 350 degrees F (175C).
- Sift together flour, baking soda, salt, baking powder and cinnamon, set aside.
- Using an electric mixer with paddle attachment on medium-high speed, cream butter and both sugars until fluffy. Reduce speed to medium and beat in eggs thoroughly, then beat in vanilla.
- Reduce speed to low, and add in flour mixture, beating until just incorporated. Beat in oats, then chocolate, coconut and pecans until just combined.
- Line a baking sheet with parchment paper or a silicone baking mat. For each cookie, drop ¼ cup dough onto ungreased baking sheets, spacing 3 inches (7.5 cm) apart. Salt the top of each cookie with a sprinkle of flake sea salt. Bake, rotating sheets halfway through, 16-18 minutes.
- Cool the cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy.
Notes
Nutrition
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Shirley Gargus says
Thank you for the recipe . I will enjoy these .
K.C. Cornwell says
Hooray & you're welcome!
Jess says
These are the best!!
K.C. Cornwell says
So happy you love the recipe!