Crispy and Chewy Coconut Flour Oatmeal Cookies (Edit recipe)

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These Coconut Flour Oatmeal Cookies are an amazing combination of crispy edges, chewy centers, and an irresistible toffee-like flavor. Made with simple and gluten-free ingredients like coconut flour, hearty oats, and rich brown sugar, they're an easy and delicious treat that everyone will love.

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PREP TIME

15 minutes

COOK TIME

10 minutes

INGREDIENTS

Serves: 36

Ingredients

1.5 cups Light Brown Sugar, or dark brown sugar
1 cup Unsalted Butter, softened, almost melted
2 tsp Vanilla Extract
2 Eggs
7 Tbsp Coconut Flour
.25 tsp Salt
2 tsp Baking Powder
old-fashioned oats (gluten-free if needed)old-fashioned oats (gluten-free if needed)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350 degrees.
In a bowl, using a hand or stand mixer, beat together brown sugar and softened butter until smooth and creamy.
Mix in the vanilla.
Then, add the eggs one at a time.
Scrape the bowl to make sure everything is incorporated.
In a separate bowl, mix the flour, salt, and baking powder.
Slowly add the dry ingredients into the creamed mixture.
Mix until just combined.
In two batches, add the oats into the bowl of a food processor or a blender.
Pulse 3-4 times until the oats are broken down a bit but not enough to ground them into a powder.
Then, add in the oats to the cookie mixture until combined.
Using a spoon or cookie scoop, drop the dough on a cookie sheet covered with parchment paper or a greased cookie sheet.
Leave 2-3 inches in between each cookie as they will expand.
Bake the cookies for 8-10 minutes.
Allow the cookies to cool almost completely on the baking sheet before moving them to reduce the likelihood of falling apart.

Notes

Let the cookies almost completely cool on the cookie sheet before placing them on a cooling rack. The cooler the cookies are the less likely they are to break. Don't overbake. Gluten-free cookies can be more delicate and prone to drying out. Bake until they are just set and slightly golden around the edges. Really pack the batter into the spoon or cookie scoop. The less air there is the better the cookie will stay together. If your dough is too dry, try adding an extra tablespoon or two of melted butter to increase moisture content. Try letting the dough come to room temperature before baking or gently flattening the dough balls before placing them in the oven to help with spreading. Make sure your oven is preheated to the correct temperature and try experimenting with slightly shorter baking times to encourage spreading.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	111
Fat:	6 g
Carbohydrates:	13 g
Protein:	3 g
Cholesterol:	13 g
Sodium:	52 mg
Fiber:	1 g
Sugars:	8 g
Sugar Alcohol:	0 g
Calculated per serving.