Cowboy Cookies Recipe: A Gluten-Free Holiday Favorite

The quintessential American cookie, these Cowboy Cookies are soft, chewy and filled with almost every goodie imaginable: oats, pecans, chocolate chunks, and even coconut.

Cowboy cookies are an old-school favorite. Satisfyingly chewy and packed with goodies, these are always a hit.

cowboy cookiesIf 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.

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. I haven’t tried these without coconut, but we’ve definitely swapped in dried fruit or other nuts for the pecans and been quite happy.

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.

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!

Cowboy Cookies Recipe: A Gluten-Free Holiday Favorite

The quintessential American cookie, these Cowboy Cookies are soft, chewy and filled with almost every goodie imaginable: oats, pecans, chocolate chunks, and even coconut.

Course Dessert
Cuisine American
Keyword cookie recipe, cowboy cookies, gluten-free baking, gluten-free cookies, gluten-free dessert, gluten-free holiday recipes, holiday recipes
Servings 20 cookies
Author K.C. Cornwell

Ingredients

  • 2 cups 270 g gluten-free all-purpose flour blend
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1 cup | 2 sticks or 454 g butter, room temperature
  • 3/4 cup 150 g granulated sugar
  • 3/4 cup 165 g packed light ­brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla bean paste or vanilla extract
  • 1 1/2 cups 130 g gluten-free rolled oats
  • 1/2 cup 90 g semisweet chocolate chunks
  • 1/2 cup 45 g shredded unsweetened coconut
  • 1 cup 90 g pecans, chopped
  • Flake sea salt, for topping
  • Make it Dairy-Free: swap coconut oil for the butter and use dairy-free chocolate chips

Instructions

  1. Heat oven to 350 degrees F (175C).
  2. Sift together flour, baking soda, salt, baking powder and cinnamon, set aside.
  3. 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.
  4. Reduce speed to low, and add in flour mixture, beating until just incorporated. Beat in oats, then chocolate, coconut and pecans until just combined.
  5. Line a baking sheet with parchment paper or a silicone baking mat. For each cookie, drop 1/4 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:

Dough can be chilled for up to 2 days in a sealed container. Once baked, the cookies will keep for three days in an airtight container.