Gluten Free Cowboy Cookies

These gluten free cowboy cookies are everything a cookie should be. Chewy, loaded with mix-ins, and absolutely packed with flavor in every single bite.

If you have never had a cowboy cookie before, think of it as a chocolate chip cookie that went all out. It has oats, coconut, pecans, and chocolate chips all in one thick, chewy cookie.

The best part is that this version is completely gluten free and nobody will ever be able to tell. They taste just as good as the original, if not better.

The dough comes together fast with simple ingredients you probably already have. No weird substitutes or hard to find items needed.

Whether you are baking for yourself, your family, or bringing a batch to share, these cookies always disappear fast. Let me show you how to make them.

Why You’ll Love This Recipe

Loaded With Texture in Every Bite – Between the chewy oats and toasted pecans and melty chocolate chips and coconut you get an amazing mix of textures.

Nobody Will Know They Are Gluten Free – These taste just like classic cowboy cookies so even your pickiest friends will have no idea.

Perfectly Chewy and Thick – These cookies bake up beautifully thick and chewy with crispy golden edges that make them absolutely irresistible.

Ingredients

• 1 cup Unsalted Butter (softened)
• 1 cup Packed Light Brown Sugar
• 1/2 cup Granulated Sugar
• 2 large Eggs
• 2 tsp Pure Vanilla Extract
• 2 cups Gluten Free 1:1 Flour Blend
• 1 tsp Baking Soda
• 1 tsp Baking Powder
• 1/2 tsp Fine Sea Salt
• 2 cups Gluten Free Certified Rolled Oats
• 1 cup Semi-Sweet Chocolate Chips
• 1 cup Sweetened Shredded Coconut
• 1 cup Chopped Toasted Pecans

How to Make

Step 1

Preheat the oven to 350 degrees F and line two large baking sheets with parchment paper.

Step 2

In a large bowl, beat the softened butter, light brown sugar, and granulated sugar with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs one at a time, then mix in the vanilla extract until combined.

Step 3

In a separate bowl, whisk together the gluten free flour blend, baking soda, baking powder, and fine sea salt. Add this to the butter mixture and mix on low speed until just incorporated.

Step 4

Fold in the gluten free rolled oats, chocolate chips, shredded coconut, and toasted pecans with a rubber spatula until everything is evenly distributed. The dough will be thick and loaded with mix-ins.

Step 5

Scoop the dough into generous 2-tablespoon balls and place them about 3 inches apart on the prepared baking sheets. These cookies spread quite a bit, so do not overcrowd the pan. Gently press each ball down slightly with your palm.

Step 6

Bake for 12 to 14 minutes until the edges are golden brown and set but the centers still look slightly underdone. Do not overbake.

Step 7

Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack. They will firm up into thick, chewy cookies packed with incredible texture in every bite.

My Tips

Don’t Skip Pressing the Dough Balls Down

After you scoop the dough into balls, press each one down slightly with your palm so it’s a thick disc shape. This helps the cookies bake more evenly because of how loaded the dough is with mix-ins.

If you leave them as tall round balls, the outside edges can overbake before the center has a chance to cook through. A gentle press gives you that perfect balance of golden edges and a chewy center.

Make Sure Your Butter Is Actually Softened

Softened butter means you can press a finger into it and leave an indent, but it still holds its shape. It shouldn’t be melty or greasy looking.

If your butter is too cold, the sugars won’t cream properly and your cookies will come out dense and flat. If it’s too warm or melted, the dough will be greasy and the cookies will spread way too thin in the oven.

Take the butter out of the fridge about 30-45 minutes before you start. If you forgot, cut it into small cubes and it’ll soften faster.

Chill the Dough if It Feels Too Soft

Gluten free doughs can sometimes feel softer and stickier than regular cookie dough. If your dough feels too loose or greasy after mixing everything in, cover the bowl and refrigerate it for about 30 minutes.

Chilling firms up the butter in the dough, which helps the cookies hold their shape better in the oven instead of spreading into flat discs. This is especially important if your kitchen is warm.

More Tasty Recipes

• Gluten Free Chocolate Chip Cookies
• Gluten Free Oatmeal Raisin Cookies
• Gluten Free White Chocolate Macadamia Nut Cookies
• Gluten Free Butter Pecan Cookies
• Gluten Free Chocolate Chip Cookie Bars

FAQ

Which gluten free 1:1 flour blend works best for these cowboy cookies?

Bob’s Red Mill 1-to-1 Baking Flour and King Arthur Measure for Measure are two of the most popular options and both work great here. The key is to use a blend that already contains xanthan gum, since that helps bind everything together and gives the cookies a nice chewy texture.

If your flour blend does not include xanthan gum, add about half a teaspoon to the dry ingredients so your cookies hold together properly instead of crumbling apart.