Gluten-Free Coconut Oat Cookies

These cookies are so good. The crispy edges get a little caramelized and they are perfectly buttery and crunchy. They are also perfect for ice cream sandwiches! You’ll want to make a double batch- trust me :)

Makes about 40 cookies.

Ingredients:

1 cup granulated cane sugar

1 cup packed brown cane sugar

1 cup salted grass-fed butter, softened to room temperature *sub vegan butter for dairy-free

½ tsp sea salt

2 large eggs

1 tsp vanilla extract

1 ½ cups gluten-free all-purpose flour (I use Bob’s Red Mill 1 to 1 Baking Flour)

1 tsp aluminum-free baking powder

1 tsp aluminum-free baking soda

3 cups organic rolled oats (I love these organic sprouted rolled oats)

1 cup unsweetened shredded coconut

Instructions: 

In a stand mixer or a bowl using a hand mixer, combine the softened butter, white sugar and brown sugar and mix until light and fluffy, about 3 minutes. Add the salt, vanilla extract, and eggs and mix until well combined.

Add the gluten-free flour, baking powder, baking soda, oats, and shredded coconut and mix until well combined.

Cover the bowl and refrigerate it for at least 30 minutes.

Preheat the oven to 375°F. 

Line a baking sheet with a silicone mat or parchment paper. Using a small cookie scoop (about 1.5 tbsp) scoop the cookie dough onto the baking sheet. The cookies will spread so be careful not to overcrowd the pan. I wouldn’t exceed 8 cookies per pan. 

Bake the cookies for 12 minutes or until the edges start to get brown and crispy. Let them cool on the pan for about 5 minutes then transfer to a cooling rack. 

Store extra cookies in the freezer to maintain freshness.