Gluten Free Cowboy Cookies
Hearty gluten free cowboy cookies, packed with coconut, gf oats, and chocolate chips, are just so much more satisfying than a regular cookie.
- Prep time
- 15 min
- Cook time
- 12 min
- Yield
- 20 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 1/2 cups all purpose gluten free flour blend ((I used Better Batter; please click thru for full info on appropriate blends))
- 1/2 teaspoon xanthan gum ((omit if your blend already contains it))
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 cup granulated sugar
- 1 cup packed light brown sugar
- 1 1/2 cups certified gluten free old fashioned rolled oats
- 1 1/2 cups coconut chips ((See Recipe Notes))
- 10 tablespoons unsalted butter (at room temperature)
- 2 eggs (at room temperature, beaten)
- 1 1/2 teaspoons pure vanilla extract
- 8 ounces semi-sweet chocolate chips
Instructions
- 1
Preheat your oven to 325°F. Line rimmed baking sheets with unbleached parchment paper and set them aside.
- 2
In a large bowl, place the flour, xanthan gum, baking powder, baking soda, salt, cinnamon, and granulated sugar, and whisk to combine well.
- 3
Add the brown sugar and mix to combine, working out any lumps in the brown sugar. Add the oats and coconut chips and mix to combine.
- 4
Create a well in the center of the dry ingredients and add the butter, eggs, and vanilla, mixing to combine after each addition.
- 5
Press the back of your mixing spoon into the dough to moisten all of the dry ingredients and create a cohesive dough.
- 6
Add the chocolate chips, and mix until they’re evenly distributed throughout the dough. If necessary to bring the dough together, knead it with your hands.
- 7
Divide the dough into 20 pieces, each about 2 ounces. Roll each into a ball and place about 2 inches apart on the prepared baking sheets.
- 8
Flatten each ball into a disk about 1/4-inch thick.
- 9
Place the baking sheets in the center of the preheated oven, one at a time, and bake until lightly golden brown all over (about 12 minutes).
- 10
Remove from the oven and allow to cool on the baking sheet for about 5 minutes or until firm before transferring to a wire rack to cool completely.