February 12, 2011 by Flora Dawn
Cowboy Cookies are like a traditional oatmeal cookie, only with chocolate and coconut. A good Cowboy Cookie is thick and chewy, being very similar to Kitchen Sink Cookies or Ranger Cookies. I have tried several different gluten-free recipes, but it wasn’t easy to get a perfect gluten-free Cowboy Cookie.
I finally came up with something that is both gluten-free and egg-free (and could be adapted to be dairy-free very easily as well). These cookies have the right texture and they taste delicious for several days, if they last that long! With oatmeal, flax, and coconut, they are about as healthy as a cookie can get at my house.
We wanted something fitting for Valentine’s Day, so we opted for the pink M&M’s and some mini-chocolate chips…making them a bit more of a Cowgirl Cookie, but with a house full of girls we didn’t mind a bit.
But seriously, this is a classic cookie, both taste and texture wise and I think the stir-ins could be played with quite a bit depending on your mood. I am thinking dried cherries & dark chocolate, craisins & walnuts, or maybe raisins & cinnamon. There are so many possibilities for this recipe. It is quickly becoming a favorite at our house.
I know oatmeal is still a disputed topic in the Celiac community, with conflicting information available; even if you don’t eat oats I think quinoa flakes could be substituted here. Also, it has been my experience that not all gluten-free oats bake up the same. For some reason, certain brands (even the “quick cooking” types) don’t soften correctly, resulting in an odd texture. If you try a brand and hate the results, don’t give up, gluten-free oats are becoming more common and there are several brands on the market. Personally, I like this Legacy Valley Certified Gluten Free Whole Grain Quick Oats (I can actually buy it a local grocery store).
Be sure and use unsweetened coconut or the cookies will be overly sweet.
- 2 cups gluten-free quick cooking oats
- 1 cup brown rice flour
- 1/3 cup white rice flour
- 2 tablespoons sweet rice flour
- ¼ cup plus 2 tablespoons cornstarch
- 1 teaspoon xanthan gum
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- ½ teaspoon salt
- 2/3 cup canola oil
- 2/3 cup granulated sugar
- ¾ cup packed brown sugar (light or dark)
- ½ cup milk
- 1 tablespoon flaxseed meal
- 2 teaspoons vanilla extract
- 1 cup flaked, unsweetened coconut
- 1 ¼ cups M&M’s or chocolate chips (we like a mixture
- Preheat oven to 350.
- In a medium bowl combine, oats, flours, cornstarch, xanthan gum, baking soda, baking powder, and salt.
- In the bowl of a stand mixer, combine oil, sugars, milk, flaxseed meal and vanilla. Mix until well combined; about 30 seconds.
- Add half of the dry ingredients and mix on low until just combined. Add remaining half and mix for an additional 30 seconds. Add coconut, M&M’s and/or chocolate chips and mix until just combined. The dough will be thick and sticky.
- Roll dough into balls (we make them about 2TB) and place on a cookie sheet. Flatten slightly and bake for 13-16 minutes or until slightly browned. Transfer cookies to a wire rack to cool.