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Madison Area Gluten Intolerance Chapter

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Cowboy Cookies

Makes 30

  • 2 cups GF rolled oats
  • 1 1/2 cups GF all purpose flour (used Meister's - white rice, sorghum, tapioca, soy, corn, xanthan)
  • 3 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 cup coconut oil, melted
  • 2 large eggs, room temp
  • 4 tablespoons heavy cream
  • 2 teaspoons vanilla
  • 1 cup maple syrup
  • 4 tablespoons flaked unsweetened coconut
  • 1/2 cup dark chocolate chips
  • 1/2 cup semi-sweet chocolate chips
  • 4 tablespoons finely chopped almonds

Preheat oven to 325° F. Whisk oats, flour, baking powder, cinnamon and salt in a bowl. In a separate bowl, whisk coconut oil, eggs, cream and vanilla. Stir in maple syrup.

Add flour mix to liquid mix, stirring until fully incorporated. Fold in chocolate chips, coconut flakes and almonds. Drop onto baking sheet lined with parchment paper, in rounded scoops, partially flattened. Bake at 325° F for 20 minutes, cool for 10 minutes.