gluten-free dairy-free cowboy cookies Print

gluten-free dairy-free cowboy cookies

Prep Time
Total Time

Crisp on the outer edges, chewy in the middle, these are also a little lacy from the shortening. We’ve made dozens of them now, thanks to making a huge number of them for a party. And the kids are still eating them, happily.

If you don’t like to use vegetable shortening, you can use coconut oil instead. It will be a stronger coconut taste but that isn’t bad.

Ingredients

about 4 dozen cookies
2 cups (280 grams) gluten-free all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1 cup (180 grams) shortening
2 large eggs, at room temperature
1 cup (170 grams) brown sugar
1 cup (200 grams) white sugar
2 cups (200 grams) gluten-free rolled oats
1 teaspoon vanilla extract
12 ounces chocolate chips
sea salt (optional)

Directions

Combine the dry ingredients. in a large bowl, whisk together the flour, sad, baking powder, and salt. Set aside.

Cream the shortening and sugar. Put the shortening in the bowl of a stand mixer. Put on the paddle attachment. With the mixer running on low, add the eggs, one at a time. When the eggs are fully incorporated, and the mixture looks a little like fresh ricotta (like curds, really), add the brown sugar and white sugar. When the sugars are fully incorporated, the mixture should be light and fluffy. Add the vanilla extract and oats. Mix in fully then turn off the mixer.

Finish the batter. With the mixer running on low, add the dry ingredients, 1/4 cup at a time. Scrape down the sides of the bowl after every few times you add flour. When the flour is fully incorporated, add the chocolate chips and mix for 30 seconds or so.

Refrigerate the batter. Put the dough in the refrigerator for at least 1 hour. Ideally, to develop the flavors, you would refrigerate it overnight.

Prepare to bake. Heat the oven to 375°. Line a baking sheet with parchment paper.

Bake the cookies. Form 1-ounce balls of dough. (That’s about the size of a golf ball.) If the cookies are all the same size, they will bake evenly.  Lay the balls of dough in 3 rows of 3, evenly spaced, on the prepared baking sheet. If you wish, sprinkle a bit of sea salt on top of each ball of cookie dough.

Bake until the cookies are set at the edges and still a bit soft in the middle, 12 to 15 minutes. (You don’t want the centers gooey but you don’t want them firm either.)

Cool the cookies on the baking sheet for 10 minutes, then transfer them to a cooling rack.

Repeat with the remaining cookies until the dough is fully baked.

Feel like playing? This is the basic template recipe. You could easily add cinnamon or nutmeg, depending on your taste. Try replacing half the chocolate chips with pecans or walnuts instead. I’m not a big fan of shredded coconut in cookies, but you might be!