I’m no cowboy, and frankly I was always kind of neutral about Laura Bush, but these are some seriously good cookies. I wonder if she “invented” cowboy cookies (and clearly, Tipper Gore didn’t stand a chance with her gingersnap cookies, since a cookie with mix-ins beats a straight-up cutout cookie with no frosting, no nothing, any day of the week). I’m choosing to avoid the whole idea that the Family Circle Magazine in election year 2000 held a cookie bake-off between the presidential candidates’ wives, Tipper Gore and Laura Bush suggested a certain wifely stereotype, like that’s all that they’re good for. I’m just in it for the cookies anyway. My gluten free cowboy cookies are chewy and hearty (oats!), with just the right amount of chocolate chips in a big, generous gluten free chocolate chip cookie.
I know you. You’re going to want to know what can replace the oats (I don’t know! I’d honestly just go with another of my chocolate chip cookie recipes—there are plllllllenty). If you think you don’t care for coconut, but you’re thinking of the bagged, shredded sweetened coconut and you’ve never tried the wide, flat coconut flakes that are sometimes called coconut chips, I submit that you’re selling coconut short. If you want to replace it here, though, maybe try an equal amount, by weight, of chopped nuts? Experiment away!
You can see that my version doesn’t spread much, if at all, during baking, mostly because I cut back on the butter. I wanted a thick cookie that was crispy on the outside, chewy on the inside. So shape them before baking in the manner in which you’d like them to turn out after baking.
These might just be my new favorite chocolate chip cookies. And as something of a chocolate chip cookie connisseur, that’s really saying something. Give them a try!
10 tablespoons (140 g) unsalted butter, at room temperature
2 eggs (120 g, out of shell) at room temperature, beaten
1 1/2 teaspoons pure vanilla extract
Preheat your oven to 325°F. Line rimmed baking sheets with unbleached parchment paper and set them aside.
In a large bowl, place the flour, xanthan gum, baking powder, baking soda, cinnamon and salt, and whisk to combine well. Place about 1 teaspoon of the dry ingredients in a separate, small bowl and add the chocolate chips to the bowl. Toss to coat the chips, and set the bowl aside. To the large bowl, add the granulated sugar and the brown sugar and whisk to combine, working out any lumps in the brown sugar. Add the oats and coconut chips and mix to combine. Create a well in the center of the dry ingredients and add the butter, eggs and vanilla, mixing to combine after each addition. Add the chips and reserved dry ingredients, and mix until the chips are evenly distributed throughout. If necessary to bring the dough together, knead it with your hands. Divide the dough into 20 pieces, each about 2 ounces. Roll each into a ball and place about 2 inches apart on the prepared baking sheets. Flatten each ball into disk about 1/4-inch thick.
Place the baking sheets in the center of the preheated oven, one at a time, and bake until lightly golden brown all over (about 12 minutes). Remove from the oven and allow to cool on the baking sheet for about 5 minutes or until firm before transferring to a wire rack to cool completely.