Gluten-Free Cowboy Cookies -- (Oatmeal + Coconut + Pecan + Dark Chocolate)
An upgraded version of cowboy cookies that uses gluten-free flour, alternative sweetener, coconut flakes, toasted pecans, and dark chocolate. Perfect for taking on the trail!
Servings 20 Large Cookies
Calories 200kcal
Ingredients
- 2 eggs
- ¾ cup coconut sugar
- ¾ cup golden monk fruit
- 1 cup (2 sticks) butter softened
- 1 teaspoon vanilla
- 1 ½ cups gluten-free flour Cup4Cup
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 2 cups whole grain oats
- 1 ½ cups dark chocolate chips
- 1 cup unsweetened flaked coconut
- 1 cup chopped (toasted) pecans
Instructions
- Preheat oven to 350°F.
- Beat eggs, sugars, and butter in large bowl until mixture is fluffy, scraping down sides of bowl frequently with rubber spatula. Mix in vanilla.
- In another bowl, stir together baking soda, baking powder, cinnamon, salt, gluten-free flour, and oats. Add these dry ingredients to creamed mixture, stirring until well blended.
- Stir in coconut, chocolate chips, and pecans. Note: dough will be very stiff.
- Drop heaping quarter cupfuls of the dough onto the silpat-lined baking sheet. Put only six mounds of dough on baking sheet, staggering them about 3 inches apart. Cookies will spread as they bake.
- Bake 10 to 12 minutes or until golden brown but still spongy when touched on top. Don’t overbake cookies – they should have a chewy texture. Let cookies cool about five minutes before removing them from the baking sheet.
Notes
Makes about 20 LARGE cookies.