Gluten-Free Cowboy Cookies
Growing up, my mom could whip up a batch of cowboy cookies in a matter of minutes! The hearty and crispy texture is amazing with the abundance of oats, pecans and chocolate.Y-U-M. I have been reminising about these cookies lately, so using the Bistro Blend Flour, this is what I have come up with. Thanks Mom for introducing me to these cookies at such a young age... and now I am given the chance to perfect them with a gluten free flour blend! Enjoy!
1/2 cup organic vegetable shortening
1/2 cup white sugar
1/2 cup dark brown sugar
1 medium egg
1 tsp vanilla extract
1 cup GF flour (Bistro Blend All Purpose GF Flour*)
1/2 tsp baking soda
1 cup semisweet chocolate chips
1 cup certified GF oats
1/2 cup pecans
Preheat oven to 375°F. Line two baking sheets with parchment paper.
Using a stand mixer or other electric mixer, cream the shortening, egg, sugars, and vanilla on med-high speed until light and fluffy. In a separate bowl, mix flour and baking soda together. Gradually, add flour mixture to sugar mix and beat on low speed until incorporated. Stir in oats, chocolate, and nuts until combined.
Using a tablespoon drop dough onto prepared baking sheets, leaving about 2 inches between each cookie. Bake for 13-15 minutes. Cookies should be golden brown. Transfer sheets to a baking rack and let sit for about 3 minutes to cool slightly. Transfer the cookies to racks to cool completely.
*The Bistro Blend is a blend of whole grain flours [eco-farmed brown rice flour, sorghum flour, tapioca starch, buckwheat flour, organic coconut flour, xanthan gum] http://www.theglutenfreebistro.com/products.html