1stick Butter softened to room temperature but do not melt, 113 grams or 4 ounces of butter
1cup Brown Sugar
1tsp Vanilla Extract
1tsp Baking Soda
1tsp Baking Powder
1cup Coconut Flour
1cup Shredded Coconut optional
In the mixing bowl of a stand mixer, blend the butter and Crisco until smooth.
Add the sugar, brown sugar, eggs, and Vanilla, and mix until all ingredients are blended smooth and creamy.
In a separate bowl, mix together the coconut flour, salt, cinnamon, baking powder, baking soda, and oatmeal until well blended.
Add half of the flour/oatmeal mixture to the mixing bowl, and blend well.
Add the remaining flour mixture, and blend until well mixed.
If you want to add shredded coconut, add it here.
Line 2 cookie sheets with Parchment paper, and drop cookies by the Tablespoonful onto the Parchment paper.
Place the cookie sheets in the oven at 350 degrees, for 12 - 15 minutes, or until cookies are golden brown.
Remove cookies to a wire rack to cool.
Serve immediately, or when cookies are completely cooled, place them in a covered container.
Makes 30 -36 cookies depending on how large each cookie dough is on the cookie sheet. Cooking Time: Always check the cookies at the lowest cooking time setting as everyone's oven is calibrated differently. You don't want to cook these until they are crisp and hard as they will continue to cook about two minutes after you take them out. Check the Oats: Make sure that your oats are from a facility that is not contaminated with gluten if you are gluten free. Freezer Friendly: These cookies can be frozen in an airtight container or freezer bag for up to three months. Double Recipe: Double the recipe if you would like to make extra cookies for a cookie swap, bake sale, etc. No changes need to be made. Proper Measurement: When baking, always take the time to measure correctly. Nothing stinks more than when you spent the time, effort and money to make a batch of cookies that tanked. More often than not, it is the use of too much flour that is not measured correctly. Make sure you spoon in your flour into the measuring cup and level off with the back of a butter knife. We've all seen this done and when making coconut flour cookies, this is especially important as they can produce a naturally drier cookie so we don't need to add to that. If you aren't sure how to measure correctly or need a refresher, we wrote about it here.Oil Substitution: In most recipes, you can readily substitute coconut oil as a 1:1 measurement for Crisco shortening. For this recipe, you can definitely make this substitution. Make sure, however, that you are using the solid form of coconut oil as your substitute.