The Best Chewy Gluten-Free Cowboy Cookies – Easy!
Are you looking for a fantastic cookie your family will love? This Gluten-Free Cowboy Cookie recipe is deliciously chewy! These generous-sized gluten-free cookies are everything a good cookie should be filled with milk chocolate chips, coconut, chopped pecans, cinnamon, and more. There is a reason this is many people’s favorite cookie!
This gluten-free version of Cowboy Cookies recipe takes a classic gluten-free chocolate chip cookie or oatmeal chocolate chip cookie to the next level. I was so curious to make this cookie as it had various ingredients. My first bite of the warm cookie confirmed why this Cowboy Cookie is so famous. It’s crunchy, it’s chewy, and it’s full of chocolate. In the background, I could taste the coconut and cinnamon. It just worked! YUM!
Also, if you have celiac disease or are on a gluten-free diet, finding a tremendous gluten-free cookie recipe that knocks it out of the park is exciting. You can confidently make this cookie and bring it to any barbecue, potluck, or family party.
What you’ll love about this recipe:
Recipe Ingredients
You’ll need these ingredients to make this fantastic gluten-free Cowboy Cookie Recipe.
- Butter – melted and cooled
- Light Brown Sugar
- Granulated Sugar
- Eggs – room temperature
- Pure Vanilla Extract
- Gluten-Free All-Purpose Flour – I used Bob’s Mill
- Baking Soda
- Cinnamon
- Sea Salt
- Certified Gluten-Free Oats – We used Bob’s Mill Old Fashioned GF Oats
- Unsweetened Coconut Flakes
- Pecans – roughly chopped
- Milk Chocolate Chips
- Flaky Sea Salt for the topping (optional)
Ingredient Notes
- We used Milk Chocolate Chips, but you can also use Semi-Sweet Chocolate Chips.
- For a twist, you can use GF Butterscotch Chips.
- You can also use Sweetened Shredded Coconut if you like sweeter cookies
- You can use any chopped nut or seed in place of pecans.
How To Make Gluten-Free Cowboy Cookies- Step by Step
- Preheat oven to 350 degrees F. Line two large baking pans with parchment paper or silicon baking liners.
- Melt butter over slow heat, then cool to room temperature.
- Whisk the butter, light brown sugar, and granulated sugar in a large mixing bowl until well combined.
- Add two eggs to the sugar mixture, whisking for about one minute. Whisk in vanilla. It will look like sticky caramel.
- Add gluten-free flour, oats, baking soda, cinnamon, salt, coconut, and pecans in a large mixing bowl. Mix well, then add in the chocolate chips. Combine.
- Combine the wet ingredients and dry ingredients, mixing until well combined. Do not overmix.
- Using a 1/4-inch spring-loaded cookie scoop, place cookie dough balls onto your prepared baking sheets, leaving at least 2 inches between each cookie.
- Bake cookies one cookie sheet at a time in the middle rack of your preheated oven for approximately 10-12 minutes. Cookies will be light golden brown and still slightly soft in the middle. Remove from oven and press a few chocolate chips on the tops of the cookies while the cookies are still warm. Sprinkle with the flaky sea salt for that delicious salt and sweet effect.
- Cool cookies on the baking sheet for at least 15 minutes before transferring them to a cooling rack for further cooling.
- Once cooled, store it in an airtight container for up to 5 days. You can also freeze cookies.
Tips & Tricks
- For best results, do not overbake the cookies. They will continue to firm up as they cool.
- Use a high-quality gluten-free all-purpose flour blend such as Bob’s Red Mill or King Arthur.
- Do not over-whisk your ingredients.
Storage
Store in an airtight container for up to 4 days. We always refrigerate our cookies after one day.
Additions and Substitutions
- You can use crunchy sunflower seeds instead of pecans on a nut-free diet.
- Substitute semi-sweet chocolate for milk chocolate.
- Use a gluten-free flour blend that contains xanthan gum.
Frequently Asked Questions for Gluten-Free Cowboy Cookies
According to Wiki Cowboy Cookies come from Texas and may have originated with Laura Bush. ‘The origins of “cowboy cookies” are unknown, although they have been variously attributed to Texas or the Old West. The story that describes them in originating in the Old West claims that cowboys ate them as a high-energy snack that could be easily carried.’ – Wiki
Did you make this Gluten-Free Cowboy Cookie recipe and love it?
We always appreciate your 5-star review!
Our Favorite
Other Recipes You Might Enjoy!
The Best Chewy Gluten-Free Cowboy Cookies – Easy!
Are you looking for a fantastic cookie your family will love? This Gluten-Free Cowboy Cookie recipe is deliciously chewy! These unique gluten-free cookies are everything a good cookie should be filled with milk chocolate chips, coconut, chopped pecans, cinnamon, and more.
- Prep Time: 20 Minutes
- Cook Time: 10 Minutes
- Total Time: 30 Minutes
- Yield: 24 Cookies 1x
- Category: Desserts
- Method: Bake
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 2 Sticks plus 4 tablespoons of Butter – melted and cooled
- 1 and 1/2 cups Light Brown Sugar
- 1/2 cup Granulated Sugar
- 2 Eggs – room temperature
- 2 Teaspoons Pure Vanilla Extract
- 2 cups Gluten-Free All-Purpose Flour – I used Bob’s Mill
- 1 Teaspoon Baking Soda
- 1 Teaspoon Cinnamon
- 1/2 Teaspoon Sea Salt
- 2 and 1/3 Cups Certified Gluten-Free Oats – We used Bob’s Mill Old Fashioned GF Oats
- 1 cup Unsweetened Coconut Flakes
- 1/2 cup Pecans – roughly chopped
- 12 ounces Milk Chocolate Chips
- 1 Teaspoon Flaky Sea Salt for the topping (optional)
Instructions
- Preheat oven to 350 degrees F. Line two large baking pans with parchment paper or silicon baking liners.
- Melt butter over slow heat, then cool to room temperature.
- Whisk the butter, light brown sugar, and granulated sugar in a large mixing bowl until well combined.
- Add two eggs to the sugar mixture, whisking for about one minute. Whisk in vanilla. It will look like sticky caramel.
- Add gluten-free flour, oats, baking soda, cinnamon, salt, coconut, and chopped pecans in a large mixing bowl. Mix well, then add in the chocolate chips. Combine.
- Combine the wet ingredients and dry ingredients, mixing until well combined. Do not overmix.
- Using a 1/4-inch spring-loaded cookie scoop, place cookie dough balls onto your prepared baking sheets, leaving at least 2 inches between each cookie.
- Bake cookies one cookie sheet at a time in the middle rack of your preheated oven for approximately 10-12 minutes. Cookies will be light golden brown and still slightly soft in the middle. Remove from oven and press a few chocolate chips on the tops of the cookies while the cookies are still warm. Sprinkle with the flaky sea salt for that delicious salt and sweet effect.
- Cool cookies on the baking sheet for at least 15 minutes before transferring them to a cooling rack for further cooling.
- Once cooled, store it in an airtight container for up to 5 days. You can also freeze cookies.
Notes
- For best results, do not overbake the cookies. They will continue to firm up as they cool.
- Use a high-quality gluten-free all-purpose flour blend such as Bob’s Red Mill or King Arthur.
- Do not over-whisk your ingredients.
Really chewy and yummy!
The Cowboy cookies had great flavor! Love the chocolate chips and pecans together, great balance of flavors!
Thank you, Rachel! So happy you enjoyed them!