Cowboy Cookies Recipe. Gluten Free Friendly
We call them affectionately cowboy cookies because cowboys used to take them on the road as a nourishing mini meal, and they are easy to whip out. They travel well, hence the name. Needless to say, you don’t need to be a cowboy to enjoy them, or even to be a boy. We girls enjoy them just fine, thank you very much. A precursor to today’s energy bars, they are chock-full of super healthy ingredients. Hearty enough for lumberjacks too, and reasonably sweet, they are great to have on hand. They are a great riff on my basic oatmeal cookies
Gluten-Free Cowboy Cookies
They adapt to gluten-free very easily. If you need to make them gluten-free, simply substitute your favorite gluten-free flavor for the regular flavor, and leave everything else in the recipe as is.
They are a snap to make!
I didn’t even find it necessary to use a mixer or food processor. I mixed them by hand and they were ready in no time. They make the best gift too!
You will love the flavor lineup
Coconut, chocolate, pecans, oh my: these are a few of my favorite things. They go together so well, and the whole ingredient combo deliciousness is in every single bite. Maldon salt flakes are easy to find and add a great layer of flavor and texture. I love these large bittersweet Chocolate chunks, but your favorite bittersweet or semisweet chocolate chunks or chips, whatever you have in your pantry, will do.
Cowboy Cookies freeze beautifully!
Good to know for when you make them and feel you can’t keep your hands off them. I know it’s a challenge for me. Freezing them is a good way to hide them and keep them safe. No need to thaw them even, they will come to room temperature in just a few minutes, but you can also eat them straight out of the freezer.
Can’t have nuts?
I love cowboy cookies with walnuts or pecans, but if nuts are a problem, you can use pumpkin, sesame or sunflower seeds instead; they will be delicious too.
Makes three dozen cookies
- 1 cup vegetable oil or extra light olive oil
- 2 eggs
- 1 cup brown sugar, packed
- 1/4 cup plant milk
- 1 teaspoon baking soda
- 1 teaspoon maldon salt flakes
- 1 tablespoon ground ginger (or cinnamon)
- 1 tablespoon pure vanilla extract
- 1 cup flour (any flour, including gluten-free. Spelt is my favorite flour)
- 3 cup old fashioned oats (not quick or instant)
- 1 cup semisweet or bittersweet chocolate chips
- 1 cup unsweetened coconut
- 1 cup chopped walnuts or pecans
Preheat the oven to 350*F
Mix the first set of ingredients thoroughly in a mixing bowl.
Add the second set of ingredients and mix again, just until thoroughly combined.
Drop from heaping tablespoons onto a cookie sheet lined with foil or wax paper, two inches apart. You will need two cookie sheets. Flatten the cookies with your hand. If you would like to add a decorative element, sprinkle the top of the cookies very lightly with coconut or with salt flakes.
Bake the cookies one sheet at a time, about 15 minutes, or 1-2 minutes longer, until they look golden. They will acquire a light crunch as they cool. If they didn't crisp completely, return them to a hot oven with the oven turned off, and leave them there until they cool.
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