Gluten-Free Cowboy Cookies
Prep Time: 10 minutes | Chill Time: 30 minutes | Cook Time: 10 minutes per batch | Total Time: 1 hour
Ingredients:
1/2 cup unsalted butter, room temperature
1/2 cup light brown sugar
1/4 cup granulated sugar
1 large egg, room temperature
1 large egg yolk, room temperature
2 tsp vanilla extract
1 and 1/2 (180g) cups gluten-free flour
1/2 tsp baking soda
1/2 tsp salt
1/2 cup rolled oats*
1/2 cup chocolate chips
1/4 cup unsweetened shredded coconut
1/4 cup (30g) pecans, roughly chopped or crushed
Instructions (yields 28 cookies):
In the bowl of a stand mixer, cream the butter and sugars together until light and fluffy. Scrape down the sides of the bowl, as needed.
Add the egg, egg yolk, and vanilla extract, then beat again.
With the mixer on low, add the dry ingredients and mix until no streaks of flour remain. Fold in the oats, chocolate chips, coconut, and pecans.
Chill in the fridge for at least 30 minutes. Once ready to bake, preheat the oven to 350°F and line two large baking sheets with parchment paper.
Using a 1-2 tablespoon cookie scoop, scoop the dough and place it onto the prepared baking sheets.
Bake for 8-10 minutes or until the edges are set.
Remove from the oven and cool slightly before transferring to a wire rack to finish cooling. Repeat with the remaining dough.
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While oats are naturally gluten-free, they are often processed in facilities that also handle wheat, barley, or rye. If you have celiac disease, choose certified gluten-free oats to minimize the risk of cross-contamination.
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