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Gluten Free Cowboy Cookies
Under Three Acres
Classic chocolate chip and oatmeal cookies when loaded with oats, nuts, raisins, gluten-free flours, and cinnamon turn into tasty gluten-free cowboy cookies.
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Prep Time
15
minutes
mins
Cook Time
13
minutes
mins
Course
Dessert, Snack
Cuisine
American
Servings
24
cookies
Ingredients
¼
cup
lard
¼
cup
golden sugar
¼
cup
cane sugar
1
large egg
1
teaspoon
vanilla extract
½
cup
tigernut or almond flour
¼
cup
tapioca starch
½
teaspoon
cinnamon
½
teaspoon
baking soda
1 ½
cups
gluten-free rolled oats
½
cup
chopped hazelnuts
½
cup
raisins
½
cup
chocolate chips
Instructions
Preheat oven to 350F (175C). Line two large baking sheets with parchment paper.
Use a mixer or a large bowl and handheld beaters to cream together lard, brown sugar, and cane sugar until smooth and creamy.
Add an egg and vanilla extract to the lard and sugar mixture and beat together until blended.
Add the tigernut flour, tapioca starch, cinnamon, and baking soda to the batter and mix until well combined making sure to remove any lumps.
Add in the oats, hazelnuts, raisins, and chocolate chips. Mix again until all of the add-ins are blended in.
Use a cookie scoop or tablespoon to form balls of dough and place them on the cookie sheet 2 inches apart. Flatten the balls slightly.
Bake in a preheated oven for 13-15 minutes, or until the cookies are lightly browned.
Remove from the oven and let cool for a few minutes on the cookie trays and then move to a cooling rack. Store in an airtight container.
Keyword
dairy-free, gluten-free, kid-friendly, snack