Gluten Free Cowboy Cookies
- Gluten-Free
- Dairy-Free
- Paleo
- Vegetarian or Vegan
- Pescatarian
Cowboy cookies are a southern staple and one of my favorite cookies ever. They’re basically oatmeal chocolate chip cookies stuffed with pecans, extra chocolate, and coconut. And I sprinkle mine with flaky sea salt. YUM!! My family has been making these cookies for what seems like forever and they are always a hit!
Traditionally, these cookies are also made enormous. Like the size of at least 2 regular cookies in one. I mean, I’m pretty sure these originated in Texas and you know how the saying goes! But, for practicality’s sake, I’ve decided to keep these smaller because the healthier ingredients used to make this recipe make them a little more delicate. So these are just normal-sized cookies. Honestly, it’s better for portion control anyway. Although, I’d like to see you eat just one of these! They are just so good!!
I’ve made these cookies gluten free by replacing traditional flour with a combination of almond flour and arrowroot powder. I’ve also replaced the refined sugar with coconut sugar for an overall healthier cookie that won’t leave you feeling totally blah after consuming.
You can also reduce the carbs and make these fairly low carb by replacing the coconut sugar with Lakanto Golden monk fruit sweetener. For a paleo option or to make them even lower carb, you can also leave out the oats and increase the amount of almond flour until you get a nice cookie dough consistency. Just add the extra almond flour at the end as needed until you get the right dough consistency. They will bake up the same way!
These cookies are fairly easy to make and come together just like traditional cookies! Mix together dry ingredients, cream together butter and coconut sugar, add in egg and vanilla, add in dry ingredients, then stir in chocolate chips, oats, pecans, and coconut! Then just use a cookie scoop to scoop them out and bake for about 13 minutes. Super easy.
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Gluten Free Cowboy Cookies
- Gluten-Free
- Dairy-Free
- Paleo
- Vegetarian or Vegan
- Pescatarian
Ingredients
- 1 1/2 cups packed 225g almond flour (blanched and finely ground)
- 1/4 cup 32g arrowroot powder
- 1 tsp double-acting aluminum-free baking powder
- 1 tsp cinnamon
- 1/4 tsp fine sea salt add more if using unsalted ghee or palm shortening instead of salted butter
- 3/4 cup 170g salted grass-fed butter, softened (sub ghee or palm shortening for paleo/dairy-free)
- 3/4 cup packed 128g coconut sugar (sub Lakanto golden for low carb)
- 2 large eggs 100g without shell*
- 1 1/2 tsp vanilla extract
- 1 1/2 cups 270g dairy free chocolate chips (sub Lily's chocolate chips for low carb)
- 1 cup 100g chopped pecans
- 1 cup 45g unsweetened flaked coconut, roughly chopped
- 1/2 cup 50g gluten free oats
Instructions
- Preheat oven to 350ºF/177ºC and line a large baking sheet with parchment paper.
- Combine dry ingredients. In a large mixing bowl, combine almond flour, arrowroot powder, baking powder, cinnamon, and salt. Mix until evenly combined.
- Cream together butter and sugar. Using the paddle attachment of a stand mixer or using a hand mixer, cream together butter and coconut sugar on medium until light and fluffy (about 2-3 minutes), scraping down the sides and bottom as needed with a silicon spatula.
- Add egg and vanilla. With mixer on low, add the eggs and vanilla extract, increase speed to medium and mix until well combined (about 1 minute). Scrape down the sides as needed.
- Add dry ingredients. With mixer on low, slowly add in dry ingredients. Increase speed to medium and mix until well combined (about 2 minutes), scraping down the sides and bottom as needed.
- Mix in chocolate chips, pecans, coconut, and oats by hand until evenly combined.
- Scoop out dough. Scoop rounded tablespoons of cookie dough onto the lined baking sheet and press them down slightly with the back of a spoon. These cookies don’t spread as much as traditional cookies, so pressing them down will help give them that classic cookie aesthetic.
- Bake on the center rack for 13-14 minutes or until edges are lightly browned and centers are just set. Be careful not to overcook. You will need to bake these in batches since you want them to bake on the center rack. Allow your baking sheet to cool completely before adding the subsequent batch of cookie dough.
- Allow cookies to cool on the baking sheet for 5 minutes before moving to a cooling rack. Sprinkle with flaky sea salt if desired. It makes them even better!
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Notes
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Did you like the recipe? If so leave me a review and let me know in the comments section! I would love to hear from you! xx Kit
Hi! are there any egg substitutes you’d recommend? Also, can the dough be frozen until you’re ready to bake? Thank you!
Hi, Sara! You could try using flax eggs as a substitute and then bumping up the baking powder to 2 or 3 tsp. I think that should work but no guarantees as I have not tried it myself. As for the freezing, I think that should be fine! Again, I have not tried to free them myself before so I can’t guarantee that they will bake up the same. Hope this helps!
Made these for my Dad who is facing some serious health challenges and needed something to lift his spirits. These put a smile on his face! Great recipe! 🙂
Hi Kathy! I’m so glad you loved the recipe! Would love if you could leave me 5 stars if you have a minute! 🙂
I give it five starts!
Thanks so much, Kathy! I really appreciate you taking the time to leave a review! Have a wonderful weekend! 😃