Crispy around the edges and chewy in the middle, these soft and chewy coconut flour oatmeal cookies have a delicious toffee-like flavor plus they are gluten free.
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. 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 9-10 minutes.*
*For a crispier cookie leave the cookies in the oven for a minute or two more.
*If you are concerned about gluten, check to make sure the oats you use do not say they contain wheat. Some oats may be processed in factories with wheat and will say so on the label.