Get your boots on, and get ready to enjoy some gluten-free Cowboy Cookies! These chewy oatmeal cookies are made with coconut, pecans, and chocolate chips, for a sweet and nutty treat.
Have you ever heard of “Cowboy Cookies?”
Cowboy Cookies are simply oatmeal cookies made with shredded coconut, chocolate chips and pecans.
So, why are they called “Cowboy Cookies?” No one really knows for sure. But, Cowboy or not, these loaded oatmeal cookies are totally delicious.
They’re quick and easy to make and loaded with sweet and nutty flavor. Plus, there’s no chill time.
I’m a big fan of coconut, chocolate, oats, and nuts. So naturally, these cookies are a favorite of mine.
Dip them in a cup of hot coffee and it’s DESSERT HEAVEN. 🙂
This cookie recipe is fairly simple, and like many others.
And it’s similar to my Oatmeal Chocolate Chip Cookies and Oatmeal Scotchies. This one is made in one bowl, with no chill time.
First, you’ll cream your butter and both sugars together. Add your vanilla and egg and briefly blend them in. Then, you’ll add your gluten-free all purpose flour blend, cinnamon, baking soda and salt. Blend till you have a smooth cookie dough.
Then, using your strong cowboy muscles (maybe that’s why they’re called Cowboy Cookies?!) fold in your oats, coconut, chocolate chips, and pecans. It’s a lot to fold in. These cookies are seriously loaded.
Scoop the cookie dough balls onto a pan and bake. That’s the quick gist! Easy peasy.
INGREDIENTS
These gluten-free Cowboy Cookies are made with a gluten-free all purpose flour blend (with xantham gum) and certified gluten-free oats. If you can’t eat oats, then these aren’t the cookies for you (darn it!).
If you’d like to make them dairy-free as well, you can use coconut oil or a dairy-free butter stick alternative (like Earth Balance or Country Crock) and dairy-free chocolate chips.
I like the addition of cinnamon in all of my oatmeal cookies. I think cinnamon and oats go together like a dream, and it adds more of a depth of flavor to the cookies. But, if you aren’t the biggest cinnamon fan you can omit it. If you absolutely love cinnamon, you may want to add 2 teaspoons instead of just 1.
You can use sweetened or unsweetened shredded coconut, either one works.
And if you don’t like pecans, you could use walnuts instead. Not technically “Cowboy Cookies” then, but still a totally delicious cookie. Or, if you need them to be nut-free you can just omit all nuts.
These gluten-free Cowboy Cookies are a fun, loaded treat. Sweet, nutty, chewy, plus quick and easy to make (in just one bowl!)… how can you say no?!
After you make them, let me know what you think. Leave a comment and rating, below. I love to hear from ya’ll!
And before you go, you might want to check out my Chocolate Coconut Granola, Cranberry Coconut Oatmeal Cookies, or Peanut Butter Coconut No Bake Cookies.
- 1/2 cup butter, softened (or dairy-free butter alternative)
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1 tsp vanilla
- 1 egg
- 1 cup gluten-free all purpose flour
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup rolled oats (certified gluten-free)
- 1/2 cup shredded coconut (sweetened or unsweetened)
- 1/2 cup chocolate chips
- 1/2 cup pecans (chopped)
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To begin, preheat your oven to 350. Spray two baking sheets with non-stick spray.
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To a large mixing bowl, add your butter, brown sugar and white sugar and beat together with a mixer till creamy. Add your vanilla and egg and blend in.
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To the same bowl, add your flour, cinnamon, baking soda and salt and mix together till you have a smooth cookie dough. Add your oats, coconut, chocolate chips and pecans and stir together till you have a consistent cookie dough.
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Using a medium cookie scoop, evenly space your cookie dough balls onto your baking sheets (with no more than 12 cookies per sheet). Bake for 10-12 minutes, or till the edges are look set and crisp.
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Let cool, then devour!
Stored in an airtight container, these taste best within 4 days.
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