First time I met a Cowboy Cookie I was 18 in a college dining hall. I wasn’t a huge fan of cookies at the time, nor chocolate, I didn’t like nuts, and for sure hated coconut. Yet somehow I ended up with a Cowboy Cookie on my plate, friends aghast when I announced I didn’t like cookies or coconut.
As an aside I’m not sure why this was so perplexing to everyone. Another girl who lived down the hall from me had never eaten a banana. And no amount of cajoling ever did convince her to try one.
I’ll admit, I’m easily swayed by peer pressure. And I fell in love with cookies, especially Cowboy Cookies. Sweet circles of most things I didn’t particularly enjoy and yet somehow entirely enjoyable. How odd and wonderful.
Soon after my freshman year, I joined the Air Force, life took off, and those old college memories were surreal. To be honest I completely forgot about Cowboy Cookies. I don’t know what made me think of them. Perhaps because this is the close of what’s akin to a second freshman year for me. All I know is that I thought of those cookies last week while studying for finals and took a little brain break to relax, create a new gluten free recipe, bake, and enjoy some cookies.
I hope you enjoy them as much as I do. They are super adaptable. Change out the nuts with another or none at all. Do all chocolate chips or all raisins – replace the chocolate chips with white chocolate chips. Add in craisins. Fill the cookies with all your favorite things.
- 1 cup shredded coconut (I used sweetened but unsweetened will work too)
- ¾ cup chopped pecans or walnuts
- ⅔ cup millet flour
- ⅔ cup potato starch
- ⅓ cup sorghum flour
- ⅓ cup white rice flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon xanthan gum
- ½ teaspoon salt
- 1 cup (2 sticks) butter, softened
- 1½ cups packed brown sugar
- ½ cup sugar
- 2 large eggs
- 1½ teaspoons vanilla
- 2 cups gluten free oats (old fashioned or quick cook)
- 1 cup chocolate chips
- 1 cup raisins (or another cup of chocolate chips)
- Preheat oven to 350 degrees. Spread coconut and chopped nuts on baking sheet. Bake 5-10 minutes, stirring every few minutes, until coconut is toasted. Set aside to cool.
- In small bowl combine millet flour, potato starch, sorghum flour, white rice flour, baking powder, baking soda, xanthan gum, and salt. Set aside.
- In large mixing bowl cream butter and sugars together. Beat in eggs and vanilla. Slowly beat in flour mixture.
- Get out your muscles and stir in the toasted coconut, nuts, oats, chocolate chips, and raisins until combined.
- Cover cookie sheet with parchment paper or silpat. Roll dough with hands into 1-1/2 inch balls, place 2-inches apart, and bake 13-15 minutes until edges are golden brown. Let cool for 2 minutes on the pan then transfer to a cooling rack.