Step 1

In the bowl of your stand mixer combine room temperature butter and both sugars, and beat at medium speed for 4-5 minutes until fluffy and pale. Halfway through, pause to scrape the bowl and beater with a flexible spatula.

Step 2

In the meantime combine gluten-free flour, cornstarch, baking powder, baking soda, ground cinnamon, and kosher salt in a separate bowl.

Step 3

With the mixer running on low, add the egg and vanilla extract letting it fully incorporate. Pause your mixer to scrape down the sides.

Step 4

Mix in the dry ingredients and blend until the flour disappears into the butter mixture and a dough forms.

Step 5

Add in the well-combined add-ins and mix them into the gluten free cookie dough for 5-10 seconds.

Step 6

Place the dough in a Tupperware container and let the dough rest in your refrigerator for at least 1.5 hours. During this process the gluten-free oats and flour hydrate and develops flavor.

Step 7

Once the gluten free cowboy cookie dough has rested peacefully for at least 90 minutes, preheat the oven to 350F. Arrange the oven wire rack in the middle. Line two baking sheets with parchment paper and set them aside.

Step 8

Using a #20 (yellow) or large cookie scoop portion out the cookie dough.

Step 9

Arrange 6 cookie dough balls on a baking sheet. Make sure you leave some room for spreading. Place the remainder of the cookie dough in the fridge (or freezer for future use)

Step 10

Bake the gluten free cowboy cookies for 13-14 minutes or until lightly golden and beginning to set. The baking time depends on personal preference (and your oven).

Step 11

Remove from the oven, and if desired, use a round cookie cutter slightly larger than the cookie to scoot them into a perfectly round shape.

Step 12

Top with additional pecans, chocolate chips and shredded coconut if you like.

Step 13

Allow the cookies to cool for 5-10 minutes on the baking pan before moving to a cooling rack.

Step 14

Repeat with the remaining dough