These Ultimate Cowboy Cookies are a gluten-free dream, packed with chewy oats, rich chocolate chips, and a hint of cinnamon. Each bite delivers a perfect balance of textures—crispy edges, soft centers, and a satisfying crunch from toasted nuts. Ready in just 32 minutes, they’re an irresistible treat for any occasion.
Warm, gooey, and bursting with flavor, these cookies are a crowd-pleaser that no one will guess are gluten-free. The blend of sweet and savory notes, paired with the comforting aroma of freshly baked goodness, makes them impossible to resist. Whether you’re baking for a gathering or a cozy night in, these cookies are sure to become your new favorite.
Ingredients for The Ultimate Gluten-Free Cowboy Cookies
- 1 egg + 1 egg white (for binding and structure)
- 1/2 cup (2oz /57g) confectioners swerve (or any powdered sugar substitute)
- 1/4 cup (2½ oz/71g) unsweetened almond butter, cashew butter, or tahini (choose your favorite nut butter)
- 2 tablespoons coconut oil, ghee, or butter (melted and slightly cooled)
- 2 teaspoons vanilla extract (for flavor)
- 3/4 cup (3oz/85g) almond flour (essential for gluten-free texture)
- 1/4 cup (1¼oz/35g) coconut flour (adds moisture and structure)
- 1/4 teaspoon baking soda (for leavening)
- 1/4 teaspoon salt (to balance sweetness)
- 1 cup (2oz /57g) rolled oats (use gluten-free certified if needed)
- 3/4 cup (4½ oz/128g) chopped sugar-free chocolate or chocolate chips (dark chocolate works great)
- 1/3 cup (1½oz/43g) toasted and chopped hazelnuts (or substitute with pecans or walnuts)
- 1/3 cup (1oz/28g) unsweetened shredded coconut (adds texture and flavor)
- 1/3 cup (1½oz/43g) dried cherries (or any dried fruit like cranberries or raisins)
Step-by-Step Instructions
- Preheat the oven to 350°F (180°C). Line a cookie sheet with parchment paper and set aside.
- In a large bowl, whisk together the eggs, confectioners swerve, nut butter, melted coconut oil, and vanilla extract until smooth.
- Add the almond flour, coconut flour, baking soda, and salt to the wet ingredients. Mix well until a thick dough forms.
- Gently fold in the rolled oats, chopped chocolate, toasted hazelnuts, shredded coconut, and dried fruit. Let the dough sit for 5-10 minutes at room temperature to firm up.
- Roll the dough into heaped tablespoon-sized balls and place them on the prepared cookie sheet, spacing them about 1½ inches apart. Gently press each ball into a 1-inch thick disc.
- Bake for 10-12 minutes, or until the edges are slightly golden. Be careful not to overbake.
- Allow the cookies to cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
- Store at room temperature in an airtight container for up to 3 days, or freeze the raw dough scoops for up to 4 weeks.
Storage and Reheating Tips
Store your baked cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the raw dough scoops on a baking sheet, then transfer them to a freezer-safe bag for up to 4 weeks. When ready to bake, simply place the frozen dough balls on a cookie sheet and add 1-2 extra minutes to the baking time.
Recipe Variations to Try
Feel free to mix and match ingredients to suit your taste! Swap the hazelnuts for pecans or walnuts, or use dark chocolate chips instead of sugar-free ones. For a nut-free version, replace the almond butter with sunflower seed butter and omit the hazelnuts. You can also experiment with different dried fruits like cranberries or apricots for a unique twist.
Time-Saving Tips for Busy Bakers
To save time, measure out all your dry ingredients the night before and store them in a sealed container. You can also toast the hazelnuts in advance and keep them in an airtight jar. If you’re short on time, skip the dough resting step—the cookies will still turn out delicious, though slightly less chewy.
Equipment Guidance for Perfect Cookies
For even baking, use a light-colored baking sheet lined with parchment paper. A cookie scoop ensures uniform dough balls, while a silicone spatula makes it easy to fold in the mix-ins without overmixing. If you don’t have a whisk, a fork works just fine for combining the wet ingredients.
Common Questions Answered
Can I use regular flour instead of almond and coconut flour? Unfortunately, no—this recipe is specifically designed for gluten-free flours. Substituting with regular flour will alter the texture. Can I use a different sweetener? Yes, but adjust the amount to taste, as other sweeteners may vary in sweetness compared to swerve.
The Ultimate Cowboy Cookies (Gluten-Free)
Ingredients
- 1 egg + 1 egg white
- 1/2 cup confectioners swerve
- 1/4 cup unsweetened almond butter, cashew butter or tahini
- 2 tablespoons coconut oil, ghee, or butter, melted and slightly cooled
- 2 teaspoons vanilla extract
- 3/4 cup almond flour
- 1/4 cup coconut flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup rolled oats
- 3/4 cup chopped sugar free chocolate, or chocolate chips
- 1/3 cup hazelnuts, toasted and chopped
- 1/3 cup shredded coconut, unsweetened
- 1/3 cup dried cherries, or any other dried fruit
Instructions
- Preheat oven to 350°F (180°C) then line a cookie sheet with parchment paper and set aside.
- In a large bowl, whisk together the eggs, swerve, nut butter, melted coconut oil, and vanilla extract
- Add the almond flour, coconut flour, baking soda, and salt to the wet ingredients and mix until a thick dough comes together.
- Lastly, fold in the oats, chocolate chunks, nuts, coconut, and dried fruit then allow the dough to sit for 5-10 minutes at room temperature.
- Roll the dough into heaped tablespoon sized balls and place them on the prepared cookies sheet about 1 1/2 inches. Gently press them down into 1 inch thick discs.
- Bake the cookies for 10-12 minutes until edges are just slightly golden.
- Store at room temperature for up to 3 days. You can also freeze the raw dough scooped for up to 4 weeks.
