My Gluten-Free Cowboy Cookies are an incredibly accurate, gluten free version of my favorite cookie ever. LONG ingredient list, but worth it!
Better late than never, I guess... but seriously, I developed and posted my Keto Cowboy Cookies version ages ago!
The OG version of this recipe was the first cookie recipe I ever (partially) developed. It started as my mom’s “Everything But the Kitchen Sink” cookies, which were basically a souped-up oatmeal cookie.
Back when I was in my teens, I made some significant alterations to her recipe, and they have been my absolute favorite cookies ever since.
It was also the first time I got paid for any kind of recipe development - I’d sell the cookies at little bake sales, but also crumble up some as samples, and sell printouts of the recipes for $2-5 each.
I made a *killing* on them, at the time. Yes, this was before the internet really took off. 🙂
My Cowboy Cookies History
My version started off with a unique name, which... doesn’t always work for blogging. I did a search to find out if there was anything else out there that was similar, and camp across “ranger cookies” and “cowboy cookies”.
They’re closer to cowboy cookies, so I renamed mine. I wanted people to be able to find them, after all!
Anyway, these delicious cookies are probably my favorite sweet treat of all time. They have the chewy texture of oatmeal cookies, but with a nutty flavour, and just .. Chaotic textures - in a good way - and SO much flavor.
In a good way.
They’re also really hearty cookies, making them satisfying on more than one level.
Anyway, enough of my raving about them, let’s get to my gluten-free cowboy cookies recipe!
Gluten Free Cowboy Cookies Ingredients
This gluten-free cookie recipe uses a LONG list of ingredients, but they are all really basic ingredients that you’ll either have on hand, or have no problem finding in a grocery store.
The Flour Mix
As with all of my gluten free cookie recipes, this one uses a custom mix of a few “standard” - to me - baking flours.
I don’t use any kind of gluten free all purpose flour mix, as I always find the taste and/or texture lacking. By using a mix of flours - and ratios - specific to whatever I’m making, I can generally get a result that’s as good as the real thing.
In the case of cookies - this recipe included - I actually tend to prefer my gluten free version to the full gluten version, as the gluten free flours I use actually add some flavour and depth to the recipe.
In this case, I use:
Sorghum Flour
Light Buckwheat Flour
Coconut Flour
Xanthan Gum
The Oats
Oats can be a bit of an iffy thing when it comes to gluten-free baking. Be sure to use certified Gluten Free Rolled Oats.
While oats themselves are gluten free, they tend to end up cross contaminated, during processing. This is why it’s important to use certified GF oats.
As a note: rolled oats are also known as old-fashioned oats.
I’ve never actually tried this recipe - or the original one - with any kind of quick oats /instant oats, so I’m not sure how substituting them would affect the outcome.
The GOODIES!
This recipe is ALL about the goodies that are packed into it. Yes, it’s a LOT - but it’s what makes these cookies so amazing. The combination of flavours and textures are just *chef’s kiss*.
You’ll need:
Gluten-Free Cornflakes
Butterscotch Chips
Chocolate Chips
Coconut Flakes
Raisins
Chopped Pecans
Chopped Walnuts
Feel free to play with the amounts, as long as the overall amount of SIMILAR ingredients is the same.
If you’re not a fan of butterscotch, swap them out for more chocolate chips.
If you don’t want to buy both kinds of nuts, use double the amount of your favourite one.
Don’t increase the amount of raisins - doing so will affect the final texture, as they’re absorbent.
As far as the chocolate chips go, I usually use use Milk Chocolate Chips, but sometimes swap them out for Dark Chocolate Chips or Milk Chocolate Chunks if you prefer.
Everything Else
Rounding out this recipe, you will need:
Creamy Peanut Butter
Unsalted Butter
Brown Sugar
Granulated Sugar (White Sugar)
Large Eggs
Milk (any kind)
Pure Vanilla Extract
Baking Powder
Baking Soda
Salt
... Mostly pantry staples, so I don’t really have anything else to add!
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How to Make Gluten Free Cowboy Cookies
The full recipe is in the printable recipe card at the end of this post. Here is a pictorial walk through:
Make the Gluten Free Cookie Dough
Preheat the oven to 350F (180 C), line 2 large baking sheets with parchment paper.
In a large bowl, combine corn flakes, rolled oats, butterscotch chips, chocolate chips, coconut, raisins, and nuts. Set aside.
In a separate bowl (I use a medium bowl), mix flours, baking powder, xanthan gum, baking soda, and salt. Set aside.
Cream butter and sugars together, until light and fluffy. Add peanut butter, beat till incorporated and creamy.
Add eggs, milk, and vanilla, mix well.
A little at a time, add the dry ingredients mixture to the bowl of wet ingredients, stir well - or mix on low speed - to combine.
Add the batter to the bowl of goodies, stir well to combine. Cover with plastic wrap, chill for 30 minutes.
Make the Cookies
Scoop cookie dough regular cookie scoop for cookies as pictured, or with a large cookie scoop, for larger cookies.
Arrange cookie dough balls on prepared cookie sheets leaving at least 2" between cookies.
Gently press the tops of each cookie to flatten slightly.
Transfer baked cookies to a cooling rack.
Once cooled to room temperature, cookies can be transferred to a plastic bag or other airtight container. We generally use a large freezer bag. They will keep well at room temperature for a week or so, in my experience... IF they last that long!
If you’re not using them right away, I recommend freezing them on a baking sheet, the transferring the frozen cookies to a large freezer bag or vacuum bag.
Freeze until the day before you want to serve them, allow to warm to room temperature before serving.
Note: The original version of the full gluten recipe baked smaller cookies (1" balls of dough) for 10-12 minutes at 375. Over the years, I started using a cookie scoop, and found that 350 for slightly longer works better.
More Gluten-Free Cookie Recipes!
Looking for even more recipes for fantastic gluten free cookies that *everyone* will love? Look no further!
Gluten Free Apple Pie Cookies
Gluten-Free Banana Oatmeal Cookies
Gluten Free Candy Cane Cookies
Gluten-Free Carrot Cake Cookies
Gluten-Free Chewy Chocolate Cookies
Gluten Free Chocolate Chip Cookies
Keto Cowboy Cookies
Gluten-Free Do-Si-Dos
Gluten Free Fig Newtons
Gluten-Free Fruitcake Cookies
Gluten Free Gingerbread Cookies
Gluten-Free Ginger Molasses Cookies
Gluten Free Graham Crackers
Gluten-Free Imperial Cookies
Gluten-Free Jacques Torres Style Chocolate Chip Cookies
Gluten Free Oatmeal Butterscotch Cardamom Cookies
Gluten-Free Peanut Butter Cookies
Gluten Free Pecan Pie Cookies
Gluten-Free Red Velvet Cookies
Gluten Free Sandwich Cookies
Gluten-Free Shortbread Cookies
Gluten Free Snickerdoodles
Gluten-Free Sugar Cookies (Rolled Sugar Cookies)
Gluten Free Unicorn Poop Cookies
... and there’s even more - be sure to check out our Gluten-Free Cookies and Bars recipe section!
Gluten-Free Cowboy Cookies
Equipment
- 2 Baking Sheets
- Parchment Paper
Ingredients
- 1 cup Cornflakes Gluten Free!
- 1 cup Rolled Oats Gluten Free!
- ½ Cup Butterscotch Chips
- ½ Cup Chocolate Chips
- ½ Cup Coconut
- ½ Cup Raisins
- ¼ Cup Chopped Pecans
- ¼ Cup Chopped Walnuts
- ½ cup Light Buckwheat Flour
- ½ cup Sorghum Flour
- ¼ cup Coconut Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Xanthan Gum
- ½ teaspoon Baking Powder
- ½ teaspoon Salt
- ½ cup Unsalted Butter Room Temperature
- ½ cup Brown Sugar Packed
- ½ cup Granulated Sugar
- ½ cup Creamy Peanut Butter
- 2 Large Eggs
- 1 tablespoon Milk
- 1 teaspoon Vanilla Extract
Instructions
- Preheat the oven to 350F (180 C), line 2 large baking sheets with parchment paper.
- In a large bowl, combine corn flakes, rolled oats, butterscotch chips, chocolate chips, coconut, raisins, and nuts. Set aside.
- In a separate bowl (I use a medium bowl), combine flours, baking powder, xanthan gum, baking soda, and salt. Set aside.
- Place butter in a large mixing bowl - if using a hand mixer - or the bowl of a stand mixer, along with the sugars. Cream butter and sugars together, until light and fluffy. Add peanut butter, beat till incorporated and creamy. Add eggs, milk, and vanilla, mix well.
- Add the flour mixture to the bowl of wet ingredients, stir well - or mix on low speed - to combine.
- Add the batter to the bowl of goodies, stir well to combine. Cover with plastic wrap, chill for 30 minutes.
- Scoop cookie dough regular cookie scoop for cookies as pictured, or with a large cookie scoop, for larger cookies. Arrange cookie dough balls on prepared baking sheets leaving at least 2" between cookies.
- Gently press the tops of each slightly.
- Bake in the preheated oven for 12-15 minutes, until the edges of the cookies are golden brown. For best results, do NOT overbake them. (Baking time is for larger cookies - just keep an eye on them, if making them larger or smaller!)
- Transfer baked cookies to a wire rack, to cool.
Notes
Freeze until the day before you want to serve them, allow to warm to room temperature before serving. Note: The original version of the full gluten recipe baked smaller cookies (1" balls of dough) for 10-12 minutes at 375. Over the years, I started using a cookie scoop, and found that 350 for slightly longer works better.
Nutrition
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