Name: Gluten-Free Cowboy Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 90 min
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; 1/4 Cup Chopped Pecans; 1/4 Cup Chopped Walnuts; ½ cup Light Buckwheat Flour; ½ cup Sorghum Flour; ¼ cup Coconut Flour; 1 teaspoon Baking Soda; 1 tsp 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 Tbsp Milk; 1 teaspoon Vanilla Extract

Jump to Recipe -

My Gluten-Free Cowboy Cookies are an incredibly accurate, gluten free version of my favorite cookie ever. LONG ingredient list, but worth it!

Ok, I can’t believe it’s taken me this long to do up a gluten free replica of my Ultimate Cowboy Cookie Recipe.

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

The big thing to keep in mind is to check the ingredients you purchase, to make sure each one us gluten-free.

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!

Share the Love!

Before you chow down, be sure to take some pics of your handiwork! If you Instagram it, be sure to tag me - @BeyondFlourBlog - or post it to My Facebook Page - so I can cheer you on!

Also, be sure to subscribe to my free email newsletter, so you never miss out on any of my nonsense. Well, the published nonsense, anyway!

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.

Place butter in a large mixing bowl - if using a hand mixer - or the bowl of a standing electric 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.

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.

Bake in the preheated oven for 12-15 minutes, until the edges of the cookies are golden brown. (Baking time is for regular size cookies - just keep an eye on them, if making them larger or smaller!)

Transfer baked cookies to a cooling rack.

h4>Leftovers and Storage

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!

... and there’s even more - be sure to check out our Gluten-Free Cookies and Bars recipe section!

Print Recipe Pin Recipe Save Recipe

No ratings yet

Gluten-Free Cowboy Cookies

My Gluten-Free Cowboy Cookies are an incredibly accurate, gluten free version of my favorite cookie ever. LONG ingredient list, but worth it!

Prep Time15

Cook Time15

Chilling Time1

Total Time1 30

Course: Dessert, Snack

Cuisine: American, Canadian

Diet:

Servings: Cookies

Calories: 141kcal

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

Nutrition

Thanks for Reading!

... and hey, if you love the recipe, please consider leaving a star rating and comment!
(Sharing the post on social media is always appreciated, too!)