GLUTEN-FREE COWBOY COOKIES

Amazing gluten-free chocolate chip cookies with pecans, oats, and shredded coconut, cowboy cookies are everything you could possibly need in a delicious treat!

what our readers think

"Wow, this has been the best cookie recipe I’ve made ever! Although I used 3/4 cup of avocado oil in place of the butter and swapped cane sugar for coconut sugar… I don’t understand it but really, this has got to be the BEST cookie recipe online."

INGREDIENTS

– unsalted butter – cane sugar – egg – vanilla extract

Step-by-step instructions!

Follow our easy instructions for success!

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Preheat the oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper. Cream butter and sugar together in a stand mixer on medium high speed until very fluffy.

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Scrape the sides of the bowl and beat in the egg and vanilla extract until well-combined (wet ingredients). In a separate large bowl, stir together the gluten-free flour, baking powder, cinnamon and sea salt until combined (dry ingredients).

Beat the flour mixture into the wet mixture on medium speed until a thick dough forms and everything is well-combined.

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Add the oats, pecans, shredded coconut and chocolate chips and mix until everything is well-distributed throughout the dough.

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Note: if the cookie dough seems overly greasy, refrigerate it for 20 to 40 minutes prior to baking it.

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