Whole Grain Gluten Free Chewy Cowboy Cookies
These chewy oatmeal cookies are loaded with chocolate chips and flaked coconut. They are gluten free, nut free and can easily be made dairy free.
Why you’ll love these cookies
Cowboy cookies are a hearty cookie made with oatmeal, freshly milled whole grain flour, flaked coconut, chocolate chips with a hint of cinnamon. That cinnamon enhances the chocolate flavor, so don’t skip it. If you love a soft and chewy cookie that is satisfying and filling, you’ll love these cookies! The oatmeal and whole grain flour adds fiber, B vitamins and fills you up, giving you satisfaction that you actually ate something. You know the feeling like you ate a cookie and yet it didn’t change your hunger level or even made you want to eat more of them? Well, these cookies are delicious, and filling!
Can this recipe be made dairy free?
Yes! Simply use dairy free butter sticks and dairy free chocolate chips.
Ingredients
Let’s get baking!
Grab all of your ingredients and your mixer and let’s make these cookies!
Note: You can make them without a mixer, you’ll just need to use some elbow grease to cream the butter and sugars together.
Cream the softened butter, brown sugar and white sugar together on low speed in the mixer. Mix until the butter and sugar is mixed thoroughly. Add the eggs and vanilla extract. Mix well.
Next up, add the freshly milled flour, xanthan gum, baking powder, salt and cinnamon. Mix on low speed until they are all combined.
Then, add the quick oats, coconut and chocolate chips and mix well.
Place the bowl of cookie dough in the fridge and chill for 1 hour. If you don’t have time to chill it for a full hour, even 15 minutes is good. Chilling the cookie dough ensures that the cookies don’t flatten out too much while baking. It also gives the flour time to absorb some liquid and aiding in a less grainy texture.
Preheat your oven to 350 degrees and line 2 baking sheets with parchment paper. Using a cookie scoop or 2 spoons, drop cookies onto the prepared cookie sheet, about 2 inches apart.
Bake for 12-15 minutes or until the edges are light brown and slightly wet looking in the middle. Let the cookies cool on the pan for 5-10 minutes, that will help them “set” more. Then transfer them on a cooling rack.
Makes 48 cookies
Storage
Store the cooled cookies in an airtight container for 2-3 days. Or freeze them in airtight container or bags for up to 6 months.
Gluten Free Whole Grain Chewy Cowboy Cookies
Equipment
- Stand mixer or hand mixer
Ingredients
- 3/4 Cup Butter- softened Can you dairy free butter sticks to make them dairy free
- 1 Cup Light brown sugar
- 1/2 Cup White sugar
- 2 Large Eggs
- 1 Tsp Vanilla extract
- 1 Cup Freshly milled brown rice or sorghum flour or a combination of them. Can also use packaged brown rice or sorghum flour 140 grams
- 1/2 Cup Tapioca starch 70 grams
- 1 1/2 Cups Gluten free quick oats 180 grams
- 1 Cup Shredded coconut Preferably unsweetened, but sweetened is okay too. 85 grams
- 2 Tsp Baking powder
- 1 Tsp Xanthan gum
- 1/2 Tap Sea salt
- 1/2 Tsp Ground cinnamon
- 3 Cups Semi sweet chocolate chips (use dairy free chocolate chips if needed)
Instructions
- Add the softened butter, brown sugar and white sugar into the bowl of your stand mixer or hand mixer and beat on low speed until the butter and sugars are creamed together.
- Add the vanilla and eggs and beat on low speed until combined.
- Next, add the dry ingredients, except the chocolate chips. Beat on low speed until the cookie dough is mixed well.
- Add the chocolate chips and mix on low speed until they are incorporated.
- Next, is chilling time. Place your bowl of cookie dough into the refrigerator. Ideally you want to chill the dough for 1 hour, but even 15 minutes is good. Don't skip the chilling time completely- it helps the cookie to absorb some liquid so it's not a grainy texture. Chilling also prevents the cookies from spreading out too much in the oven.
- Once the cookie dough has chilled, preheat your oven to 350 degrees.
- Line 2 baking sheets with parchment paper.
- Drop by heaping tablespoons onto the cookie sheet. Leaving 2 inches between each cookie.
- Bake at 350 degrees for 12-15 minutes or until the cookies are lightly golden on the edges and look a little bit wet/undercooked in the middle. (The perfect chewiness)
- Allow them to cool on the pan for 5-10 minutes and then transfer them to a cooling rack. Cool completely before storing in an airtight container.
- Enjoy!!