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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


  • 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


  • 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 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.