Go Back

Gluten Free Whole Grain Chewy Cowboy Cookies

Print Recipe
These chewy oatmeal cookies are healthy and delicious. Loaded with chocolate, coconut and oatmeal
Course GF Cookies and Bars
Cuisine American
Keyword Dairy Free, Gluten Free, gluten free cookies, whole grain
Prep Time 10 minutes
Cook Time 15 minutes
Chill time 1 hour
Total Time 1 hour 25 minutes
Servings 48 Cookies
Author Glutenfreewithlove

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!!