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    Home / Recipes / Desserts

    Cowboy Cookies Recipe: A Gluten-Free Holiday Favorite

    Posted On Apr 28, 2018 · Updated On Jan 3, 2019

    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.

    Baked GoodsDessertsKid Zone

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    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

    Cowboy Cookies Recipe: A Gluten-Free Holiday Favorite

    K.C. Cornwell
    The quintessential American cookie, these Cowboy Cookies are soft, chewy and filled with almost every goodie imaginable: oats, pecans, chocolate chunks, and even coconut.
    5 from 5 votes
    Print Recipe Pin Recipe
    Course Dessert
    Cuisine American
    Servings 20 cookies

    Ingredients
      

    • 2 cups 270 g gluten-free all-purpose flour blend
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • ½ teaspoon baking powder
    • 1 teaspoon cinnamon
    • 1 cup | 2 sticks or 454 g butter, room temperature
    • ¾ cup 150 g granulated sugar
    • ¾ cup 165 g packed light ­brown sugar
    • 2 large eggs
    • 2 teaspoons vanilla bean paste or vanilla extract
    • 1 ½ cups 130 g gluten-free rolled oats
    • ½ cup 90 g semisweet chocolate chunks
    • ½ 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
     

    • 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.
    Keyword cookie recipe, cowboy cookies, gluten-free baking, gluten-free cookies, gluten-free dessert, gluten-free holiday recipes, holiday recipes

    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.

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    Comments

    1. Shirley Gargus says

      December 28, 2021 at 6:45 pm

      Thank you for the recipe . I will enjoy these .

      Reply
      • K.C. Cornwell says

        April 26, 2022 at 11:46 am

        Hooray & you're welcome!

        Reply

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    K.C. is a farm-grown foodie, born and raised in the fertile fields of California’s San Joaquin Valley. After being diagnosed with Celiac Disease following years of unexplained illness, she has infused her gluten-free life with flavor, fork in hand. Learn more about K.C.

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