Paleo Ranger Cookies (gluten-free & dairy-free)

These are the best paleo ranger cookies! Easy to make these healthy cookies are made with almond flour and shredded coconut so they are also gluten-free and dairy-free. They make the perfect dessert or snack.

Table of Contents

• What are ranger cookies?
• Why you will love this recipe:
• Ingredients and substitutions:
• How to make (step-by-step):
• Top tips:
• Recipe variations and add ins:
• How to store:
• Frequently asked questions:
• Other recipes you will love:
• Recipe

What are ranger cookies?

Ranger cookies, also known as cowboy cookies, are a type of cookie that are classically made with shredded coconut and oats to give them a nice chewy texture.

I grew up eating ranger cookies. My grandma made them for us and they were always one of my favourites. However, once I changed to the paleo diet I could no longer enjoy her recipe, but I was bound and determined to come up with a grain free version, and this recipe is the result.

Why you will love this recipe:

• These cookies are so delicious! They are soft, sweet and chewy.
• They are really easy to make.
• They store well and also freeze really well so they are great for meal prep.
• Besides being paleo these cookies are also gluten-free, dairy-free, grain-free and refined sugar free.
• They are delicious enough to eat for dessert but healthy enough to have for breakfast as a breakfast cookie.

If you love cookies you will also love my strawberry cheesecake stuffed cookies.

Ingredients and substitutions:

• Almond flour - It has a naturally sweet flavour and has such a great texture for cookies. Be sure to use blanched almond flour and not almond meal as almond meal is too coarse and gritty.
• Finely shredded coconut - this ingredient is really what defines a ranger cookie and is a key ingredient for this recipe. Be sure to use finely shredded coconut and not coconut flakes.
• Coconut oil - coconut oil is a great dairy free alternative to butter that helps add moisture to these soft chewy cookies.
• Maple syrup or honey - either of these natural sweeteners can be used to make these cookies and keeps them refined sugar free.
• Vanilla extract - to help enhance the flavour of these gluten-free cookies.
• Coconut milk - this helps add even more moisture to these cookies to give them that perfect melt in your mouth texture. I recommend using full fat coconut milk and not light coconut milk.
• Egg - this helps bind the cookies together so they don't get too crumbly. I have not tried making an egg free version of these cookies or using any egg replacements.
• Baking soda - to help the cookies rise when they bake. Don't try and use baking powder instead.
• Sea salt - to help contrast the sweetness of these cookies.

How to make (step-by-step):

Step one:

First, preheat your oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper.

Step two:

Then, in a large mixing bowl combine the dry ingredients.

Step three:

Now add the wet ingredients to the bowl and blend well with a pastry blender or spoon.

Step four:

Using your hands or a cookie scoop, form the dough into 1 inch balls and place them on the parchment paper lined baking sheet.

Step five:

Using a fork, flatten the cookies using a crosshatch pattern (Tip: wet the fork every few cookies to prevent the dough from sticking to the fork).

Step six:

Bake the cookies for 15-16 minutes, or until golden on the bottom. 

Step seven:

Lastly, let the cookies cool, then serve and enjoy!

Top tips:

• Let the cookies cool completely before enjoying. Trust me, the wait is worth it!
• If you wet the fork between cookies when making the crosshatch pattern this will prevent the dough from sticking to the fork.
• This recipe makes 24 cookies so if you only want 12 cookies cut the recipe in half.

Recipe variations and add ins:

• If you like chocolate chip ranger cookies add some chocolate chips to the recipe.
• You could add chopped nuts such as pecans or walnuts for more taste and texture.

How to store:

Store these cookies in an airtight container at room temperature for up to 3 days or in the fridge for up to 7 days. These cookies also freeze really well. To freeze them, place the cookies in an airtight bag or container and store in the freezer for up to 3 months.

Frequently asked questions:

Other recipes you will love:

• Easy Lemon lavender cookies
• Gluten-free Almond flour peanut butter cookies
• Soft and Chewy Lemon blueberry cookies
• Paleo cassava flour chocolate chip cookies

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Recipe