I remember the first time I had a cowboy cookie—warm, nutty, and packed with just the right amount of chew and crunch. It was the kind of cookie that made you feel at home, no matter where you were.
But when I had to cut out gluten, I thought those days were over. Not anymore! This version is just as hearty and satisfying, made with wholesome, easy-to-find ingredients that won’t have you hunting specialty stores.
These cookies are packed with oats, coconut, pecans, and chocolate—basically, everything good in the world.
They’re soft in the middle, crispy on the edges, and just the right amount of indulgent without feeling like a sugar bomb.
Plus, they’re naturally gluten-free, so everyone can grab one (or three).
🔥 Tips for the Best Cookies
- Use room temp ingredients – This makes for a smooth, evenly mixed dough.
- Chill the dough – If you like thicker cookies, chill the dough for 30 minutes before baking.
- Customize! – Swap pecans for almonds, or add dried cranberries for a fruity twist.
🍪 Serving & Storage
- These cookies are best warm with a glass of cold milk (or coffee!).
- Store in an airtight container at room temp for up to 5 days.
- Freeze baked cookies for up to 3 months—just pop one in the microwave for 10 seconds when a craving hits!
Gluten-Free Cowboy Cookies
- Total Time: 30 minutes
- Yield: About 24 cookies 1x
- Diet: Gluten Free
Description
Hearty, chewy cowboy cookies packed with oats, coconut, pecans, and chocolate—100% gluten-free and ridiculously good.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 ¾ cups gluten-free all-purpose flour (with xanthan gum)
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 ½ cups gluten-free rolled oats
- 1 cup shredded coconut (unsweetened)
- 1 cup chopped pecans (or walnuts)
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat & Prep – Set your oven to 350°F and line a baking sheet with parchment paper.
- Cream Butter & Sugar – In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy.
- Add Eggs & Vanilla – Beat in eggs one at a time, then stir in vanilla extract.
- Mix Dry Ingredients – In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
- Combine Everything – Slowly add the dry mixture into the wet ingredients, stirring until just combined.
- Fold in Goodness – Stir in oats, coconut, pecans, and chocolate chips until evenly distributed.
- Scoop & Bake – Drop rounded tablespoons of dough onto the baking sheet, spacing about 2 inches apart.
- Bake – Bake for 12-15 minutes until edges are golden but centers are still slightly soft.
- Cool & Enjoy – Let cookies cool on the sheet for 5 minutes before transferring to a wire rack.
Notes
Easily swap nuts or add dried fruit. Dough can be chilled for thicker cookies.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 75mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
