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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.
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.
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
Try These Other Alternative Recipes!
And don’t forget to follow Bigger Bolder Baking on Pinterest!
Gluten Free Cowboy Cookies Recipe
- 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
- 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.