Coconut Flour Oatmeal Cookies
These coconut flour oatmeal cookies are crisp on the edges and chewy in the center. They're perfectly sweet with just the right amount of coconut flour and oats.
Equipment
- Stand mixer or a hand mixer
Ingredients
- 8 tbsp unsalted butter, room temperature (1 stick)
- ⅔ cup sugar
- ¼ cup brown sugar
- 1 large egg
- ½ cup coconut flour
- ¾ cup old fashioned oats*
- ½ t. baking soda
- ¼ t. kosher salt
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a sheet pan with parchment paper or a silicone baking mat.
- In a medium bowl measure all the dry ingredients and stir together. Set aside.
- Cream together the butter and both sugars for 3 minutes until light and fluffy. Add egg and beat until incorporated.
- Add the dry ingredients and beat until a cookie dough forms. Use a small sized cookie scoop to scoop cookies onto pan at least 3 inches apart and bake for 11 minutes or until the edges turn golden brown.
- Wait 5 to 10 minutes to move to a cooling rack. Repeat until all the cookies are baked.
Notes
*Make sure you buy gluten free oats for gluten free cookies!
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