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.
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.