Wrangler Cookies

Wrangler Cookies: Saddle Up for a Gluten-Free Flavor Roundup!

Giddy up, cookie lovers! These Wrangler Cookies are about to lasso your taste buds and take them on a wild ride through flavor country. Packed with toasted coconut, crunchy pecans, and melty chocolate chips, these hearty oatmeal cookies are the perfect trail snack for your next culinary adventure.

Imagine biting into a cookie that’s crisp on the outside, chewy on the inside, and bursting with the rich, nutty aroma of brown butter. That’s exactly what you’ll get with these Wrangler Cookies. The almond and gluten-free flour blend creates a perfectly tender texture, while the oats add a satisfying chew that’ll keep you coming back for more.

These cookies aren’t just delicious – they’re a testament to the versatility of gluten-free baking. Inspired by the hearty snacks that kept cowboys fueled on long cattle drives, Wrangler Cookies prove that going gluten-free doesn’t mean sacrificing flavor or texture. Pair them with a tall glass of cold milk or a steaming mug of coffee for the ultimate cowboy-approved treat.

Notation: Cowboys work with cattle while wranglers specialize in herding cattle.

Wrangler Cookies Recipe

Ingredients:

1 cup unsalted butter

1 cup brown sugar

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups gluten-free all-purpose flour

1/2 cup almond flour

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

2 1/2 cups old-fashioned oats

1 cup chopped pecans

1 cup toasted shredded coconut

1 cup semi-sweet chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.

2. In a medium saucepan, melt the butter over medium heat. Continue cooking, stirring occasionally, until the butter turns golden brown and smells nutty, about 5-7 minutes. Remove from heat and let cool for 10 minutes.

3. In a large bowl, whisk together the cooled brown butter, brown sugar, and granulated sugar until well combined.

4. Beat in the eggs one at a time, then stir in the vanilla extract.

5. In a separate bowl, whisk together the gluten-free flour, almond flour, baking soda, salt, and cinnamon.

6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

7. Fold in the oats, pecans, toasted coconut, and chocolate chips.

8. Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.

9. Bake for 12-15 minutes, or until the edges are golden brown and the centers are set.

10. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Air Fryer Instructions:

1. Preheat your air fryer to 325°F (165°C).

2. Line the air fryer basket with parchment paper.

3. Scoop rounded tablespoons of dough onto the parchment paper, leaving space between each cookie.

4. Air fry for 8-10 minutes, or until the edges are golden brown and the centers are set.

5. Let cool in the air fryer basket for 2-3 minutes before transferring to a wire rack.

Notes:

• For extra flavor, try toasting the pecans before adding them to the dough.
• To make larger cookies, use a 1/4 cup measure and increase baking time by 2-3 minutes.
• These cookies can be stored in an airtight container at room temperature for up to 5 days or frozen for up to 3 months.

Nutrition Information

Serving Size: 1 cookie (approx. 50g)

Calories: 220

Fat: 13g

Protein: 3g

Carbohydrates: 25g

Fiber: 2g

Sugar: 15g

Sodium: 95mg

Other Information

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Equipment: Baking sheets, parchment paper, mixing bowls, saucepan, air fryer, optional

Estimated cost per serving: $0.50

Total cost (batch of 24 cookies): $12.00

In Conclusion, Wrangler Cookies

These Wrangler Cookies are more than just a treat – they’re a gluten-free twist on a classic that proves you don’t need wheat flour to create delicious, satisfying cookies. With their perfect balance of textures and flavors, these cookies are sure to become a new favorite in your baking repertoire.

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