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Gluten-Free Cowboy Cookies

The Ultimate Cowboy Cookies (Gluten-Free)

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Everything you could imagine in one cookie, and yet my Cowboy Cookies recipe is still gluten-free and added sugar-free!


Hi Bold Bakers!

If you’re anything like me you’re always tempted to add everything but the kitchen sink into your cookie recipes. Well, for this one I actually encourage you to go for it! Why? Because these are my Cowboy Cookies!

These cookies are a classic, known for having oats, chocolate, dried fruit, coconut, AND nuts! My Gluten Free Cowboy cookies are jam-packed with delicious and nutritious goodies making them more than just a tasty cookie. They’re so wholesome you could have them for breakfast — and they will be sure to satisfy that sweet tooth, without any added sugar!

How to Make Sugar Free Cowboy Cookies

As you all know my specialty is making sweets without sugar. I don’t just mean without refined sugar, I mean with no added sugar at all.

This means I’ve spent a lot of time experimenting with different alternative sweeteners. For my Gluten Free Cowboy Cookies, I decided to use Confectioners Swerve, as it is so fine it melts right into the cookies and is sweeter than normal sugar which means you need less. There is NO detectable flavor or texture difference between the Swerve in these cookies and normal sugar.

If you’ve never tried baking without sugar, these are a no-brainer.

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What are Cowboy Cookies?

Cowboy cookies are jam-packed, stick to your ribs, everything but the kitchen sink, kind of cookie. My version is especially hearty and packed with extra nutrition thanks to the gluten-free almond flour and coconut flour that make up these cookies.

This new take on the classic has all the good stuff: oats, dark chocolate, dried cherries, shredded coconut, AND nuts. They really do have the entire cupboard and that’s what makes them so tasty. Every bite has loads of texture and flavor, making these super a satisfying treat for any time of day or season.

What Other Things Can I Add Them?

When it comes to Cowboy Cookies, more is more! If you want to add different nuts, types of chocolate, or dried fruit, by all means, go for it. Another combination that would be really nice would be white chocolate, pistachio, and dried apricot… YUM!

Can I Make Them In Advance?

You can make my Gluten Free Cookie Dough up to 2 days in advance. This cookie dough is actually best made ahead of time since the coconut flour in the cookies needs time to absorb the liquid in the dough. I actually suggest you make it and then let it rest for a minimum of 1o minutes. This will ensure the cowboy cookies come out soft and chewy!

Can You Make Vegan Cowboy Cookies?

If you are vegan or you cannot eat eggs you can always use a flax egg or chia instead of the eggs in this recipe. Since this recipe calls for one egg and one egg white I would suggest substituting with 2 flax or chia eggs.

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Tips and Tricks to Making Gluten-Free Cowboy Cookies:

  • Instead of almond flour, you can use any ground nut meal
  • Instead of Swerve, you can use a monkfruit sweetener in the same amount
  • Always toast nuts before adding into your baked goods
  • Scoop the cookie dough into balls and freezer for up to one month in advance — to bake, thaw at room temperature then bake as directed
  • Add in 1 scoop of vanilla protein powder or collagen for an even more nutritious cookie

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5 from 7 votes
Gluten-Free Cowboy Cookies
Gluten Free Cowboy Cookies Recipe
Prep Time
20 mins
Cook Time
12 mins
Total Time
32 mins
 

Everything you could imagine in one cookie, and yet my Cowboy Cookies recipe is still gluten-free and sugar-free!

Course: Dessert
Cuisine: American
Servings: 14 Cookies
Calories: 192 kcal
Author: Olivia Crouppen
Ingredients
  • 1 egg + 1 egg white*
  • 1/2 cup (2oz /57g) confectioners swerve*
  • 1/4 cup (2½ oz/71g) 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 (3oz/85g) almond flour
  • 1/4 cup (1¼oz/35g) coconut flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (2oz /57g) rolled oats
  • 3/4 cup (4½ oz/128g) chopped sugar free chocolate, or chocolate chips
  • 1/3 cup (1½oz/43g) hazelnuts, toasted and chopped
  • 1/3 cup (1oz/28g) shredded coconut, unsweetened
  • 1/3 cup (1½oz/43g) dried cherries, or any other dried fruit
Instructions
  1. Preheat oven to 350°F (180°C) then line a cookie sheet with parchment paper and set aside.

  2. In a large bowl, whisk together the eggs, swerve, nut butter, melted coconut oil, and vanilla extract

  3. Add the almond flour, coconut flour, baking soda, and salt to the wet ingredients and mix until a thick dough comes together.  

  4. 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. 

  5. 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. 

  6. Bake the cookies for 10-12 minutes until edges are just slightly golden. 

  7. Store at room temperature for up to 3 days. You can also freeze the raw dough scooped for up to 4 weeks. 

Recipe Notes

*You can use flax or chia egg instead of egg in this recipe

*If you do not have an alternative sugar you can use coconut sugar or brown sugar in a 1:1 ratio.

Nutrition Facts
Gluten Free Cowboy Cookies Recipe
Amount Per Serving (1 cookie)
Calories 192 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 8g 40%
Polyunsaturated Fat 2g
Monounsaturated Fat 1g
Cholesterol 7mg 2%
Sodium 96mg 4%
Potassium 34mg 1%
Total Carbohydrates 12g 4%
Dietary Fiber 3g 12%
Sugars 3g
Protein 4g 8%
Vitamin A 4%
Calcium 2%
Iron 5%
* Percent Daily Values are based on a 2000 calorie diet.

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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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18 Comments

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  1. Sara Rice on July 12, 2019 at 9:01 am

    Just found your YouTube channel and web page this week, love your ideas you share for sugar free and gluten free baking. Does your new cook book have those options featured in it also?
    Thanks.

    S. Rice

    • Gemma Stafford on July 12, 2019 at 3:01 pm

      Hi Sara! Yes around 15-20 gluten free recipes for you to try. Sugar free not so much. I do hope you get to pre-order http://bit.ly/BBBCookbook Gemma 😊

  2. Edie Page on July 2, 2019 at 9:44 am

    Thank you Gemma for answering so quickly. But I’m a bit dense, do you mean lower the Almond flour to 1/2 C. & 1/2 C. Spelt flour? Or do you mean 3/4 C. Almond flour & 3/4 C. Spelt flour?
    Thank you for your help!

    • Gemma Stafford on July 2, 2019 at 5:39 pm

      Hi Edie! You’d have to do the math with me here. I meant 1/2 of the total flour used to be spelt and the remaining half to be almond flour. Since you need 1 cup of flour total, then it should be 1/2 cup spelt and 1/2 cup almond flour. Hope I did calculate correctly! Let me know how you get along. Gemma 😊

  3. Dottie Headworth on July 2, 2019 at 8:06 am

    I was wondering if you have a recipe for these using regular flour, sugar, eggs etc? Thank you. Btw I love your recipes and excellent hints and shortcuts. You’re the best.

  4. Edie Page on July 1, 2019 at 9:00 pm

    Hi Gemma,
    I am going to make these cookies sometime this week but first I have a couple of questions for you…I have the almond flour, but not the coconut flour. I do have spelt flour and oat flour, could or should either of these be substituted for the coconut flour?
    Also, I usually try to use only egg whites in recipes, but I do have ground flax seeds and also white chia seeds. I like the idea of getting more fiber in our foods, but I do not know how to use these items as egg substitutes. Neither of the packages I have give recipes of any kind on them. I appreciate your help in this, thank you!
    Edie Page

    • Gemma Stafford on July 2, 2019 at 4:04 am

      Hi Edie,
      If your need is a health one then it is important to pay attention to that first of all. Spelt is an ancient wheat type grain and has gluten. Other than that it would be my choice to blend with the almond flour but in a different ratio. 1/2 & 1/2 I think will work well here. The reason for this change is that coconut flour behaves in an entirely different way to wheat flour or any alternative, it is highly absorbent and works to bind the ingredients in this recipe.
      I hope this works well for you, do let us know what you tried!
      Gemma 🙂

  5. Janet Santoro on July 1, 2019 at 5:39 pm

    I’ve made your ice cream, and used crushed Oreo cookies.
    I’ve made your 3 ingredient peanut butter cookies. Delish!!!!
    I’ve made you popsicles

    but ate everything before I got a chance to take the pictures!!!!

    • Gemma Stafford on July 2, 2019 at 3:52 am

      Haha, Janet, you are a scallywag! that is what my mum would say, you know you are to prioritize the photos <3
      I am just happy you enjoyed these recipes, well done you,
      Gemma 🙂

  6. Dee Hanten on June 30, 2019 at 4:57 pm

    can you freeze the baked cookies?

    • Gemma Stafford on July 1, 2019 at 6:49 am

      Hi Dee,
      Sure you can, but they may need to be refreshed in a warm oven when you take them out.
      Freezing the dough may be a better option. Shape the cookies, open freeze them for an hour or so, then pack into an airtight container. This will make it easy to take them out as you need them and bake, fresh as possible!
      Gemma 🙂

  7. Heather on June 30, 2019 at 2:41 pm

    Do you have a substitute for oatmeal in the cowboy cookies?

    Can’t see how they are gluten free with the oatmeal ingredient.

    • Gemma Stafford on July 1, 2019 at 6:30 am

      Hi Heather,
      there is no gluten in oats!
      The problem is of course that the oats you use must be certified GF if you have Celiac disease. This is true of all ingredients used around people with this disease. Other people choose to eat gluten-free, some for a mild intolerance, others because they feel it is better for them, it is not so important to be rigorous in that case.
      I hope this helps,
      Gemma 🙂

  8. COLLEEN PERKINS on June 30, 2019 at 10:32 am

    You know, if you replaced the oats with hemp hearts and the dried cherries with dried berries, this would even be keto!!! WOOHOOHOO!!! GOTTA TRY IT NOW!!!

    • Gemma Stafford on July 1, 2019 at 6:13 am

      Good woman Colleen, you are a baking genius and a very bold keto baker,
      Gemma 🙂

      • COLLEEN PERKINS on July 1, 2019 at 6:40 am

        Sanx! I think I might just try this week, to make these keto…

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