Gluten-Free Cowboy Cookies

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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

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.

Nutrition