Gluten free cowboy cookies

How about some gluten free cowboy cookies? I have not made cookies in for ever and to be honest I don’t know why. I am glad I did today because these cookies turned out super good.

gluten free cowboy cookies

These cowboy cookies turned out chunky, soft and extremely flavorful. My family was really pleased when they got to try them. My husband loves when I make desserts that are gluten free so he was delighted when I told him I made these. Not only I was able to keep the cookie recipe gluten free but I was able to  decrease the sugar content by using Truvia® Brown Sugar Blend. It was my first time using it and I was not disappointed. For those that are on a sugar reduced diet, this would be a better alternative so I hope you get to try it soon. Let me know what you think if you do.

I have partner with Truvia to bring you some recipe alternatives for those looking to reduce sugar in their diets. I have already brain stormed some sensational unique recipes so stay tuned. I can’t wait to share them with you!

Truvia Baking Star event was also yesterday. They crowned the Truvia Baking Star winner which was Kristi Webb, a chef and baker from Sacramento, CA. It was a context Truvia held in the fall where three finalists were chosen and flown to New York for the final. It was truly a fun event. To red more about it you can visit their site.

When using Truvia® Brown Sugar Blend  keep in mind that while baking you must use ½ cup of Truvia® Brown Sugar Blend in place of 1 cup of brown sugar. Just for your information note that ½ cup has 210 calories and provides the same sweetness as one cup of brown sugar that has 830 calories. A win win in my book. There is nothing better than decreasing the calorie content of a cookie while you can still be able to enjoy the regular texture and flavor.

My 4 year old daughter loves making cookies so of course she was first in line to help make these gluten free cowboy cookies. I am glad I was able to healthfy this recipe because when they came out of the oven I ate three of them all at once! I hate doing this but sometimes I just can’t resist myself.

If you don’t have any brown rice flour note that you can still use regular whole wheat pastry flour or regular flour. They will not be gluten free anymore but never the less still really good.

I hope you like this cookie. Until my next recipe,


gluten free cowboy cookies

Disclaimer: This post is sponsored by Truvia. All opinions are my own and I speak from personal experience. The end :-)


Gluten free cowboy cookies

Miryam's original recipe

Yield: 16 cookies

Total Time: 25 minutes




Preheat your oven to 350F. Lined two cookie sheets with unbleached parchment paper and set aside.

In a large mixing bowl, with a wire whisk, you can also use a stand mixer, add the egg, sugar blend, coconut oil and beat until combine. Add the rest of the ingredients to the bowl and with a spatula, mix through.

With a large cookie scoop, scoop cookie batter onto the baking sheets about 2 inches apart. Flatten slightly with the back of a spoon. Bake for 13-15 minutes. Cool cookies on the baking pan and transfer to a wire rack to cool completely. Store in an airtight container for up to 1 week.

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  1. This coconutty cake looks really amazing! The coconut lover in me really wants to bake it!

  2. I love love love coconut…especially in the summer!!

  3. That coconut frosting looks amazing! I would love to see how it goes as the frosting in a layer cake.

  4. Looks fantastic Miryam! Shared it on pinterest and twitter. Woot! :)

  5. What a gorgeous cake, Miryam! So light, tropical and summery. Perfect for enjoying with friends and family!

  6. What a gorgeous tropical cake! I love coconut ANYTHING!

  7. Oooh, this looks incredible! Especially that frosting! :) I gotta pin this!

  8. This cake looks gorgeous! And it also looks like it tastes like heaven!!

  9. I can eat that frosting all day long. I made frosting with coconut extract and heavy cream- very sinful and yummmmmmy!

  10. So lovely. My on time making coconut whipped cream was not altogether successful, but I know it was my own fault and I can’t wait to try again.

  11. Can’t get over how good the frosting looks. This coconut cake is definitely going in my to do list. Love love the pics.

  12. Wow – great post and photos! That frosting looks amazing!

  13. This looks amazing! I love love love coconut cake. And those chips on top?! So happy that I have some now. Yay! :)

  14. I am new to your blog-I haven’t tried any of the recipes yet but I am excited too! I do have one question though-I noticed you use olive oil in your recipes. What kind do you use-extra virgin, pure, light, etc. Or does it really matter? Could I even use coconut oil instead? Thanks and I can’t wait to try some of your recipes! :)

    • For baking I use light or pure olive oil bc the extra virgin is kind of strong flavored. For most of the recipes, if not all, you could also use the coconut oil no problems. Thanks so much for visiting!

  15. I would love to try to make this since there are very little cake mixes where I live. However, they don’t sale coconut flavor in the Netherlands. Is there any substitutes?

  16. I made it and it is GREAT!

  17. Do you think I could use whit whole wheat flour in this recipe? Or is the pastry flour necessary?

  18. Thanks! It turned out great! Wish I could have found the Coco Lopez cream of coconut but it was still delicious :)

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