Description
Hearty, chewy cowboy cookies packed with oats, coconut, pecans, and chocolate—100% gluten-free and ridiculously good.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 Âľ 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