Ranger Cookies

One of my favorite things to do at night is make a batch of cookies from whatever the hell I have in my pantry. Usually I go for a basic cookie of sorts, like a variation of sugar cookie, Italian wedding cake, or peanut butter… but every once in a while I get a hankerin’ for something over the top. Last night I wanted a cookie with a little bit of everything thrown in. Enter the Ranger Cookie.

It’s been years since I’ve indulged in a delicious Ranger Cookie, but I remember that these guys normally have oats in them (and apparently flaked cereal, but my memory must have confused that with nuts yesterday. But isn’t that what good improvisation is all about? Surprises?). For me, oats are out. I’m one of those extra lucky celiacs who also is affected in very bad ways by oats, gluten-free or not. But, honestly, there are so many great things jam packed in these cookies, I’m not sure where the oats would even fit in!

Luckily, I made these early enough in the evening to remember to write down what I ended up putting in them. It goes a little like this:

 Ranger Cookies~Vegan & Gluten Free

  • 1/2 cup cashew butter
  • 1/2 cup vegan margarine
  • 1 1/2 cups granulated organic sugar
  • 3 tbsp flaxseed meal mixed with 6 tbsp water
  • 1 tbsp fresh squeezed orange juice
  • 1/2 tsp orange zest
  • 1 cup sweet white sorghum flour
  • 3/4 cup brown rice flour
  • 1/2 cup potato starch
  • 1/4 cup tapioca starch
  • 1/2 cup dried flaked coconut
  • 1 tsp xanthan gum
  • 1 tsp baking powder
  • 1 cup sliced almonds
  • 1 cup chocolate chips


Preheat oven to 375°F and lightly grease 2-3 cookie sheets.

Cream together cashew butter, margarine and sugar until smooth. Add in prepared flaxseed meal, orange juice and orange zest.

In separate bowl, combine sorghum flour, brown rice flour, potato starch, tapioca starch, flaked coconut, xanthan gum and baking powder.

Stir dry ingredients gradually into wet ingredients and then fold in sliced almonds and chocolate chips.

Drop by rounded tablespoonfuls onto prepared cookie sheet, leaving about 2 inches between each cookie.  Press down very lightly with fork to slightly flatten.

Bake for 10-12 minutes in preheated oven (the less time, the softer the cookies will be). Be sure to use a metal spatula to remove cookies from cookie sheet while still warm and transfer to wire cooling rack. Let cool completely before enjoying!

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12 Responses to Ranger Cookies

  1. Meshell says:

    These look great!

  2. Gourmandelle says:

    I will try this recipe for sure! These cookies look so yummy!

    Gourmandelle from Gourmandelle Lifestyle Blog

  3. Meghann says:

    Woo, these would be good with organic raisins in them too, what a great lookin’ cookie!

  4. bitt says:

    wow i haven’t had one of these cookies in awhile, coconut, chocolate, cashew, all my favorite things!

    sad you can’t have oats but the rest of us celiacs that can’t either can benefit from your recipes. too often GF recipes reply on oats. not to mention some people trying to pass off regular oats as GF. no can do here. i remember making a mock oatmeal cookie out of almonds i think. way back, from bette hagman.

  5. I did not know what Ranger Cookies were until now. I haven’t even eaten one yet and I’m in love. :)

  6. Jojo says:

    Those look so delicious. I love cookies!

  7. Katrina says:

    These sound wonderful!

  8. Laurel says:

    They look so yummy Allyson. I’ll have to make some if I ever come off the sugar high from your DELICIOUS, WONDERFUL, MARVELOUS cinnamon swirl bread. I swear one of these days I’m going to rent some kids to help me eat all the things you make me bake. <3

  9. Those are some fine lookin’ cookies! Orange almond coconut and cashew all in the same place? Sign me up!

  10. Ashlae says:

    My kinda cookie! I love that they’re made with cashew butter – cannot wait to try these!

  11. Clare says:

    Looks fabulous! So full of yum.