What puts the cowboy in cowboy cookies? What makes these soft and chunky gluten-free cowboy cookies different than chocolate chip cookies? They saddle up with good-for-you protein–almond flour, almond butter, egg, pecans and oats!
Click here to PIN Gluten Free Cowboy Cookies!
Gluten free cowboy cookies are honey-sweetened, but not super-sweet. They’re dairy free, fattened with coconut oil and almond butter. They pack the protein too, what with pecans, almond flour, almond butter, and an egg. Grab a few as you head out the door and call it a good morning. A little cowboy to start the day–you bet.
Mix these cookies by hand—no electricity necessary. The almond and coconut flours, oats, baking soda and and salt go in one bowl; the egg, honey, almond butter, vanilla and coconut oil in another. Mix the dry into the wet. Chunk them up with semi-sweet chocolate, toasted pecans and coconut flakes. Scoop and bake. Ride ‘em cowgirls.
Robbie says cowboy cookies have to be big, size large, for hungry cowboys. He says everybody has a little cowboy in them, so he calls these smaller versions little cowboy cookies. I call ‘em doggone wholesome.
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Gluten Free Cowboy Cookies recipe notes:
- I strongly recommend that you weigh the almond flour. If you don’t have a scale, measure the almond flour by gently spooning it into a dry measuring cup. Do not pack the flour in the cup! This could be a good excuse to own a kitchen scale. (Affiliate link)
- I found coconut flour at Trader Joe’s. You can buy coconut flour online via my Amazon affiliate link.
- Portion cookies easily with a small ice cream scoop. (Affiliate link) A multi-purpose silicone baking mat (affiliate link) makes for easy pan cleanup.
- Would you prefer larger gluten free cowboy cookies? Just form the dough into larger balls and arrange 3 inches apart on prepared baking sheets. Press the cookies with your palm to make ½-inch thick disks. Bake until they’re just starting to brown.
- Adapted from my gluten-free Chocolate Chip Almond Cookie recipe.
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Gluten Free Cowboy Cookies
Ingredients
- 1 ½ cups almond flour, (4 1/2 ounces)
- ½ cup coconut flour
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 cup old-fashioned rolled oats
- 1 egg
- ¾ cup honey or maple syrup
- ¼ cup almond butter (I used chunky)
- 1 teaspoon vanilla extract
- ½ cup coconut oil , melted
- 1 cup semi-sweet chocolate (about 55% cacao), cut in ¼-inch chunks, or chocolate morsels (chips)
- ½ cup chopped lightly toasted pecans
- ½ cup unsweetened coconut flakes
Instructions
- Whisk together the almond flour, coconut flour, baking soda and salt. Stir in the rolled oats.
- In a separate bowl, whisk together the egg, honey, almond butter and vanilla. Add the melted coconut oil and whisk until everything is smooth and homogenous. Mix in the dry ingredients.
- Mix in the chocolate chunks, pecans and coconut flakes.
- Pre-heat oven to 325° F. Line baking sheets with parchment paper or silicone baking mats.
- Scoop or drop into small balls, about 1-inch in diameter, about 1 ½ inches apart onto prepared baking sheets. (Small scoop: 1 ½ teaspoons dough.) If you like a flatter cookie, press them down gently with the palm of your hand. And if you wish to make larger-in-size cowboy cookies, definitely press them flatter with your hand.
- Bake 10 to 12 minutes, until the cookies are barely beginning to brown.
- Cool 10 minutes before removing from pan.
Notes
Nutrition
Nutrition information is meant to be an estimate only. The numbers will vary based on the brands you use and substitutions you made, and how much you actually eat.
These cookies are probably better for you than most muffins :). · 6 April, 2016
lol–it’s true Nicole~ · 6 April, 2016
I’ve never heard the term cowboy cookies, but I like it – no matter the size. Great ingredients! · 6 April, 2016
I hadn’t heard of cowboy cookies before but now I really want to try one! · 6 April, 2016
Thanks Aimee and Kelly. They’re kind of kitchen sink cookies, wouldn’t you say? · 6 April, 2016
These sounds so good! I love chocolate chip oat cookies, especially with pecans!! · 7 April, 2016
Thanks Sophia! · 7 April, 2016
Looks wonderful, cookie with hot cup of milk is my kids favorite. · 7 April, 2016
Thanks Uma! · 7 April, 2016
This is so timely because I’ve been craving chocolate chip cookies all day. I think I’ll go and wrangle up some cowboy cookies right now. 😉 · 7 April, 2016
Love that word wrangle Linda! Thanks. · 7 April, 2016
I have never eaten or made cowboy cookies. They sound great! · 8 April, 2016
These cookies look so good, Letty! I love baking with oats. 🙂 · 10 April, 2016
Thanks Sina! · 10 April, 2016
Wooah, I’d love to have a bunch of these cookies right now 🙂
They look absolutely delish!! · 10 April, 2016
Hi Hauke–thanks for the whoa! · 10 April, 2016
Never heard of cowboy cookies before but they look so very delicious and chewy! · 10 April, 2016
I haven’t had cowboy cookies before but after seeing these I definitely need to. Look so good! can’t believe that are also gluten-free! · 11 April, 2016
Thanks Vanessa–and dairy free! · 11 April, 2016
I hate to have to say this, but these had a bad texture and did not taste good. I’m an experienced cook and make gluten-free recipes regularly. This one might have too many ingredients? · 28 July, 2020
Theo, I’m sorry to hear these cookies didn’t work for you. I’d love to hear how you might change the recipe. Thank you for writing. · 28 July, 2020