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    Home » Recipes » Gluten-Free

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

    Modified: Jul 11, 2024 • Published: Nov 7, 2016 by Dr. Erin Carter • This post may contain affiliate links • Leave a Comment

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    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.

    A stack of three paleo ranger cookies on a plate.
    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!

    A stack of three paleo ranger cookies on a plate.

    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.

    A stack of paleo ranger cookies on a plate.

    Frequently asked questions:

    Are these gluten-free ranger cookies?

    Yes! These cookies are also gluten free and dairy free.

    Are these cookies vegan?

    No they are not because they are made with an egg. I have not tested an egg-free version of this recipe and am not sure if it would work out.

    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

    Since you made it this far we are basically best friends so be sure to follow me on Instagram, Pinterest, TikTok and Facebook where I share even more recipes and healthy living tips! And don’t forget to leave this recipe a star review before you go!

    Recipe

    Paleo Ranger Cookies

    These paleo ranger cookies are the best! Made with almond flour and shredded coconut these cookies are the perfect dessert or snack.
    5 from 3 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Diet: Diabetic, Gluten Free, Low Lactose
    Prep Time: 15 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 24 cookies
    Calories: 143kcal
    Author: Dr. Erin Carter

    Equipment

    • Baking sheet
    • Parchment paper
    • Large bowl

    Ingredients

    • 2 1/2 cups almond flour
    • 1 1/2 cups finely shredded coconut
    • 1/2 teaspoon baking soda
    • 1 pinch sea salt
    • 1/4 cup coconut oil, melted
    • 1/4 cup maple syrup or honey
    • 1/4 cup full fat coconut milk
    • 1 tablespoon vanilla extract
    • 1 egg

    Instructions

    • Preheat your oven to 350F. 
    • In a large mixing bowl combine the dry ingredients.
    • Add the wet ingredients and blend well with a pastry blender (or spoon).
    • Cover 2 baking sheets with parchment paper.
    • Form the dough into 1 inch balls and place on the parchment paper.
    • 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).
    • Place the trays in the oven and bake for 15-16 minutes, or until golden on the bottom. 
    • Remove from the oven and let the cookies cool.
    • Serve and enjoy! 

    Notes

    1. This recipe yields 24 cookies.
    2. Store these cookies in an airtight container at room temperate for 3 days or in the fridge for 7 days. 

    Nutrition

    Calories: 143kcal | Carbohydrates: 7g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 30mg | Potassium: 42mg | Fiber: 2g | Sugar: 4g | Vitamin A: 10IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @pureandsimpleno or tag #pureandsimpleno!

     

     

    DISCLAIMERS: The statements made on this website have not been approved by the Food and Drug Administration or Health Canada. The information is not intended to diagnose, treat, cure, or prevent disease. You assume full responsibility for how you use this information. Always consult with your physician or other health professionals before making any diet or lifestyle changes. This post may contain affiliate links whereby if you purchase these products I receive a small percentage of the sale price. This allows me to keep the blog running and I thank you for allowing me to do that!

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    My name is Dr. Erin Carter and I am so thrilled you are here. I am a physician with specialties in both internal medicine and rheumatology, and I believe that food and healthy living are forms of medicine. In my spare time I share health information and delicious, healthy recipes here on Pure and Simple Nourishment.

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