Gluten-Free Cowboy Cookies - Taste USA

Gluten-Free Cowboy Cookies

  • Duration
  • Serving


  • 1 Cup gluten-free oat flour
  • 1 Cup gluten-free oats
  • 1 Cup Swerve Sweetener or granulated erythritol
  • 3/4 Cup gluten-free all purpose flour*
  • 2 Teaspoons baking powder
  • 1 Teaspoon xanthan gum
  • 1/2 Teaspoon salt
  • 3/4 Cup melted coconut oil
  • 3 large eggs, lightly beaten
  • 1 Tablespoon vanilla
  • 1 Cup water
  • 3 Cups gluten-free chocolate chips
  • 3 Cups California raisins
  • 1 Cup unsweetened shredded coconut

Note: Bob’s Red Mill gluten-free all purpose flour recommended

Further informations

Serves: 28 | Serving Size: 1 cookie


  • 1

    Preheat oven to 325°F and line two baking sheets with parchment paper.

  • 2

    In a large bowl, whisk together the oat flour, oats, Swerve Sweetener or erythritol, all purpose flour, baking powder, xantham gum and salt.

  • 3

    Stir in coconut oil, eggs, vanilla and water until well combined. Stir in chocolate chips, raisins and shredded coconut ( batter will be extremely thick).

  • 4

    Scoop dough out by heaping tablespoons onto prepared baking sheets. Press down with flat-bottomed glass or measuring cup (if dough sticks to glass, cover bottom with a small sheet of parchment).

  • 5

    Bake 12 to 14 minutes, or until firm to the touch and lightly browned.

  • 6

    Let cool on pan for 5 minutes, then transfer to a wire rack to cool completely.

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