When you’re making gluten-free adaptations in the world of baking, you can’t always predict what you’ll get. But I had a gut feeling this recipe wouldn’t fail.
I’d never heard of the term ‘cowboy cookie’ before reading this recipe (am I the only one?). They’re supposed to be thick, textured and hearty, relying more on the add-ins than on the merits of the basic dough. I think that’s why cowboy cookies adjust so well to gluten-free and vegan adaptations – when you’ve got the addition of oats, coconut, pecans and chocolate chips, how can you go wrong?
These cookies were seriously yummy. They were sweet, chewy and soft, but not too decadent – they’re definitely more-ish. I wouldn’t change a single thing next time around.
The yield on the original recipe was 24, but I got 32 and they were all fairly large cookies. I split the batch, taking half to a child’s birthday party in the afternoon and the rest to a barbecue at a friend’s house later that night. They were a huge hit with both crowds. Yee-haw…
Adapted from Vegan Cookies Invade Your Cookie Jar
2 cups gluten-free oats
1 cup brown rice flour
½ garfava flour
¼ cup tapioca flour
¼ cup potato starch
1 tsp xanthan gum
1 tsp baking soda
½ tsp baking powder
½ tsp salt
2/3 cup canola oil
2/3 cup sugar
¾ cup firmly packed dark brown sugar
½ cup non-dairy milk
1 tbsp ground flax seeds
1 tsp pure vanilla extract
1 cup shredded coconut
1 cup semisweet chocolate chips or chunks
1 cup chopped pecans
Preheat oven to 350 degrees F. Stir together oats, flours, potato starch, xanthan gum, baking soda, baking powder and salt. Set aside.
In a large bowl, beat together oil, sugar, brown sugar, non-dairy milk, flax seeds and vanilla. Fold in half of the flour mixture to moisten, then fold in the remaining half. Just before the mixture is completely combined, fold in the coconut, chocolate and pecans.
Drop ¼ cup of dough onto cookie sheets. The dough will be sticky and thick. Leave about two inches of space between each cookie. Flatten slightly with moistened fingers or the back of a measuring cup. Bake for 14-16 minutes until edges start to brown. Let the cookies rest on the baking sheet for five minutes then transfer to wire racks to complete cooling. Store in a loosely covered container.