Chopped pecans, shredded coconut, and semisweet chocolate chips makes these oatmeal cookies incredibly delicious. These gluten free cowboy cookies are soft, thick, and chewy plus nobody knows they're gluten free!
It's no secret I'm an oatmeal cookie addict. I need an intervention. I can't stop making them!
I've made gluten free oatmeal cookies, gluten free oatmeal scotchies, flourless oatmeal cookies, peanut butter oatmeal cookies, and coconut flour oatmeal cookies. There's just something special about an oatmeal cookie that can't be matched.
What is a cowboy cookie?
Cowboy cookies are like a jacked oatmeal cookie that's been packed with pecans, coconut, and chocolate chips.
As far as I've read there's no real evidence cowboys devoured these cookies in the days of yore (yesteryear?) but I like to think a cowboy would enjoy a thick and hearty oatmeal cookie just like this one.
What You Need
Here's what you need:
- Unsalted butter - Of course! I always use unsalted butter while baking to control the amount of salt going into the recipe. Since pecans are somewhat salty I only add a minimal quarter teaspoon.
- Brown sugar - I go heavy on the brown sugar in this recipe because it gives oatmeal cookies the perfect amount of chew.
- Sugar - Just a tad!
- Egg - For binding …
- Gluten free all purpose flour - I use Bob's Red Mill 1:1 All Purpose Gluten Free Flour for this and most of my recipes. It has an excellent taste and texture plus it includes xanthan gum. Because these cookies are more oats than flour I would say most gluten free all purpose flour brands should work here. Just make sure it includes xanthan gum.
- Rolled oats - Make sure to buy oats that are labeled gluten free. Also make sure they say old fashioned and not quick cooking oats. I love to bake with quick cooking oats but they aren't interchangeable in recipes. Quick cooking oats absorb more moisture and react differently in recipes.
- Baking soda - Baking soda reacts with the brown sugar for just the right amount of rise.
- Kosher salt - I always use kosher salt in my recipes because it has a better taste than table salt. If you only have table salt simply cut the amount in half.
- Chopped pecans
- Shredded coconut
- Chocolate chips
How to Make Gluten Free Cowboy Cookies
Gluten free cowboy cookies are super simple! Here's how to make them:
- Cream the butter and sugars. Beating the butter and sugar together incorporates air into the mixture which gives the cookies a perfect texture.
- Beat in the egg. Scrape the bowl to make sure it's all incorporated.
- Beat in the flour, oats, baking soda, and salt. Beat on medium speed until everything is mixed together really well.
- Mix in the pecans, coconut, and chocolate chips!
- Scoop the cookies onto a sheet pan and bake!
- Try not to eat all of them!
Recipe Tips & Substitutions
- I use semisweet chocolate chips in these cookies but you can use milk or dark chocolate chips if you prefer.
- Cowboy cookies typically contain pecans but if you don't like pecans you can leave them out or substitute with chopped walnuts.
- Let the cookies set up a few minutes before transferring to a cooling rack.
- If you're making these for a gluten intolerant or celiac friend make sure to buy oats that are labeled gluten free.
Other Gluten Free Cookie Recipes You Might Love
- Gluten Free Oatmeal Scotchies
- Gluten Free Oatmeal Cookies
- Flourless Oatmeal Cookies
- Peanut Butter Oatmeal Cookies
Gluten Free Cowboy Cookies
- Stand mixer or hand mixer
- Large cookie scoop
- Sheet pan
- Silicone baking mat
- Measuring cups
- Measuring spoons
- ½ cup unsalted butter, room temperature
- ¾ cup brown sugar
- 2 tbsp sugar
- 1 egg, large
- ¾ cup + 2 tbsp gluten free all purpose flour*
- 1 ¼ cup gluten free old fashioned oats
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- ½ cup chopped pecans
- ½ cup sweetened coconut flakes
- ¾ cup semisweet chocolate chips
- Preheat the oven to 350 degrees Fahrenheit. Line a sheet pan with a silicone baking mat or parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment cream the butter and both sugars together until lighter in color and fluffy. Add the egg and beat until incorporated. Stop the mixer and scrape the sides of the bowl with a spatula.
- Add the gluten free flour, oats, baking soda, and salt to the bowl and beat until a cookie dough forms.
- Next add the pecans, coconut, and chocolate chips. Turn the mixer on low just until everything is well incorporated. Use a large cookie scoop to scoop 7 cookies onto the sheet pan.
- Bake for 14 minutes or until the edges are golden brown and the centers still look slightly under. Remove from the oven and let the cookies setup before moving to a cooling rack. Enjoy!
- For smaller cookies decrease the baking time by 2 minutes.