Gluten-Free Cowboy Cookies: 5 Secrets for Perfect Chew & Crunch!
These gluten-free cowboy cookies are packed with oats, chocolate chips, pecans, and coconut for a chewy, crunchy, and utterly irresistible treat!
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 cup Gluten-Free All-Purpose Flour Bob's Red Mill 1-to-1 Baking Flour
- 1 cup Rolled Oats Certified Gluten-Free
- 0.75 cup Brown Sugar Packed
- 0.5 cup Granulated Sugar
- 0.75 cup Unsalted Butter Softened
- 1 Large Egg
- 2 tsp Vanilla Extract
- 1 tsp Baking Soda
- 0.5 tsp Salt
- 1 cup Chocolate Chips
- 0.5 cup Chopped Pecans
- 0.5 cup Shredded Coconut
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract.
- In a separate bowl, whisk together the gluten-free flour, oats, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the chocolate chips, pecans, and coconut.
- Drop by rounded tablespoons onto the prepared baking sheet.
- Bake for 10-12 minutes, or until the edges are golden brown.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Enjoy these gluten-free cowboy cookies with a glass of milk or your favorite hot beverage!