Gluten-Free Cowboy Oaties for Camille

Does anyone remember my gluten rant?  While I hate that gluten-free is “trendy,” I deeply sympathize with anyone who has to follow a GF diet for medical reasons.  People like my cousin Camille – one of the smartest, funniest, people I know, who took her new diet completely in stride.  Her sister is awesome as well so clearly my aunt and uncle are doing something right, but that’s beside the point.

Camille occasionally reads the blog and knows that I like to bake.  Awhile back she texted me a request for a GF update to Cowboy Cookies.  I don’t think I’ve actually ever eaten a Cowboy Cookie but I did some Googling and gave it my best shot.  I’m positive that the texture is different but the taste components of Cowboy Cookies are all there – chocolate, coconut, pecan, and oats.

Gluten-free Cowboy Oaties, yields 12 dozen

  • 2 cups pecans
  • 1/4 tsp salt
  • 2 tsp extra virgin olive oil
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs, lightly beaten
  • 1 tsp vanilla extract
  • 3/4 cup gluten-free oats
  • 1/2 cup semi-sweet chocolate chips
  • 1/4 cup shredded unsweetened coconut
  1. Preheat oven to 350 degrees Farenheit.  Prepare a cookie sheet with baking spray.
  2. Spread pecans in a single layer on prepared cookie sheet.  Spritz with a bit of baking spray and sprinkle with salt.
  3. Toast pecans, about 10 minutes in the oven, watching them carefully so they don’t burn.  Remove from oven and allow toasted pecans to cool completely before moving on to the next step.
  4. Place cooled, toasted pecans into food processor along with olive oil.  Process until smooth, 1 – 2 minutes.  You are looking for a consistency similar to natural peanut butter.
  5. Place pecan butter, sugars, eggs, and vanilla in a large bowl and use a hand-mixer to mix until well-combined.
  6. Use a spatula to fold oats, chocolate chips, and coconut into batter.
  7. Line two cookie sheets with parchment paper or Silpat mats.  Roll batter into heaping teaspoons and place in evenly spaced rows on prepared cookie sheets.
  8. Bake 15 minutes at 350 degrees Farenheit, until firm.

If you do not have a food processor you could probably substitute 1 cup of store-bought pecan butter for the pecans but I make no guarantees that this substitution will work.  If you are following a gluten-free diet for medical reasons please make sure that the ingredients you purchase are appropriate for your diet.

3 thoughts on “Gluten-Free Cowboy Oaties for Camille

  1. Pingback: What A Weekend! | Eating Chalk

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