Gluten Free Cowboy Cookies

These gluten free cowboy cookies are thick, chewy, and packed with texture in every single bite. A classic favorite the whole family will love.

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Preheat the oven to 350 degrees F and line two large baking sheets with parchment paper.
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.
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.
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.
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.
Bake for 12 to 14 minutes until the edges are golden brown and set but the centers still look slightly underdone. Do not overbake.
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.

Course: Dessert

Cuisine: American

Keyword: chocolate chip cookies, cowboy cookies, gluten-free, oatmeal cookies

Prep Time: 20

Cook Time: 13

Total Time: 33

Servings: cookies

Serving: 1serving | Calories: 186kcal | Carbohydrates: 22g | Protein: 2g | Fat: 10g

Calories: 186kcal

Cost: $15