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The Best Chewy Gluten-Free Cowboy Cookies – Easy!

Tall Stack of Gluten-Free Cowboy Cookies
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5 from 2 reviews

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.

Ingredients

Units Scale
  • 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

  1. Preheat oven to 350 degrees F. Line two large baking pans with parchment paper or silicon baking liners.
  2. Melt butter over slow heat, then cool to room temperature.
  3. Whisk the butter, light brown sugar, and granulated sugar in a large mixing bowl until well combined.
  4. Add two eggs to the sugar mixture, whisking for about one minute. Whisk in vanilla. It will look like sticky caramel.
  5. 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.
  6. Combine the wet ingredients and dry ingredients, mixing until well combined. Do not overmix.
  7. 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.
  8. 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.
  9. Cool cookies on the baking sheet for at least 15 minutes before transferring them to a cooling rack for further cooling.
  10. 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.

Find it online: https://delectablefoodlife.com/the-best-chewy-gluten-free-cowboy-cookies-easy/