Gluten free cowboy cookies packed with oats, pecans, coconut, raisins, and chocolate chips. A classic recipe that will make you say “Yeehaw!”
Gluten Free Cowboy Cookies
You might have seen a recipe for cowboy cookies before… but did you know you can easily make them gluten free?
The recipe for cowboy cookies was one of the first recipes I converted when I had to go gluten free. I simply couldn’t live without them.
The great thing about this recipe is that it’s pretty flexible. I’ve made it with a bit less butter, several different flours, and random mixtures of mix-ins. It still works.
The simplest flour to use is any kind of gluten free baking flour blend (your standard all purpose flour substitute). If you want to swap in another gluten free flour, try sorghum flour. Its high fiber content adds extra nutrition. Or go half sorghum flour, half gluten free baking flour blend.
Like I said, this recipe is flexible. I’ve never once had it not come out all right.
If you like to bake gluten free stuff, I highly recommend making Ina Garten’s rugelach recipe with gluten free baking flour blend. You can also try some of my most popular gluten free recipes, like sorghum pancakes, shortbread, or even meatballs.
In my quest to make all kinds of gluten free recipes, I created the Gluten Free World Tour Cookbook, filled with internationally inspired gluten free recipes. Check it out on Amazon!
Gluten Free Cowboy Cookies
Gluten free cowboy cookies packed with oats, pecans, coconut, raisins, and chocolate chips. A classic recipe that will make you say "Yeehaw!"
- 7 tablespoons salted butter softened
- 1/4 cup brown sugar lightly packed
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 3/4 cup gluten free baking flour mix
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1 1/2 cups gluten free old fashioned oats see note
- 1/2 cup sweetened coconut flakes
- 1/2 cup pecan halves and pieces
- 1/2 cup raisins
- 1/2 cup semisweet chocolate chips
Preheat the oven to 350°F and lay out two baking sheets. For easy cleanup, line the baking sheets with parchment paper.
Beat the butter, brown sugar, and white sugar together.
Beat in the egg and vanilla until smooth.
Add the flour, cinnamon, and baking soda, then stir until a smooth batter forms.
Pour in the oats, coconut, pecans, raisins, and chocolate chips. Mix well, until the mix-ins are coated in the batter and evenly distributed.
Scoop up a golf ball-sized chunk. Form it into a ball and place it on a baking sheet, leaving two inches of space between cookies. Continue until the cookie dough is used up.
Bake for 14 to 16 minutes, or until cookies are lightly browned. Let cool for 10 minutes, then remove to a rack to finish cooling. Store airtight when completely cool.
To ensure the oats are truly gluten free, I recommend oats that follow the gluten free purity protocol. I use GF Harvest oats.