Cowboy cookies are the classic American treat. The base is a traditional chocolate chip cookies, with the extra oomph of oats pecans and coconut added in to put them over the top. We whipped these up for our newest cookbook “Celebrating International Flavor” (which you can download now, by the way) and we know they’re going to be a hit no matter where you call home!
Here’s what you’ll need:
-2 cups (270 g) gluten-free all-purpose flour blend
-1 teaspoon baking soda (bi-carb)
-1 teaspoon salt
-1/2 teaspoon baking powder
-1 teaspoon cinnamon
-1 cup | 2 sticks (454 g) butter, room temperature
-3/4 cup (150 g) granulated sugar
-3/4 cup (165 g) packed light brown sugar
-2 large eggs
-2 teaspoons vanilla bean paste or vanilla extract
-1 1/2 cups (130 g) gluten-free rolled oats
-1/2 cup (90 g) semisweet chocolate chunks
-1/2 cup (45 g) shredded unsweetened coconut
-1 cup (90 g) pecans, chopped
-Flake sea salt, for topping
Here’s what to do:
Heat oven to 350 degrees F (175C).
Sift together flour, baking soda, salt, baking powder and cinnamon, set aside.
Using an electric mixer with paddle attachment on medium-high speed, cream butter and both sugars until fluffy. Reduce speed to medium and beat in eggs thoroughly, then beat in vanilla.
Reduce speed to low, and add in flour mixture, beating until just incorporated. Beat in oats, then chocolate, coconut and pecans until just combined.
Line a baking sheet with parchment paper or a silicone baking mat. For each cookie, drop 1/4 cup dough onto ungreased baking sheets, spacing 3 inches (7.5 cm) apart. Salt the top of each cookie with a sprinkle of flake sea salt. Bake, rotating sheets halfway through, 16-18 minutes. Cool the cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy.
Notes: Dough can be chilled for up to 2 days in a sealed container. Once baked, the cookies will keep for three days in an airtight container.
Recipe by KC the G-Free Foodie
