Source: https://detoxinista.com/oat-flour-cookies/#wprm-recipe-container-39901

Ingredients

• 1/2 cup softened butter (4 oz; I use salted butter)
• 2/3 cup coconut sugar (100 grams)
• 1 large egg (50 grams)
• 1 teaspoon vanilla powder (5 grams)
• 1 3/4 cup oat flour (225 grams; certified gluten-free, if needed)
• 1/2 teaspoon baking soda (3 grams)
• 1/2 teaspoon kosher salt (3 grams)
• coarse sea salt, for topping (optional)

Directions

Preheat the oven to 350ºF. In a large bowl, mix together the softened butter and coconut sugar until they look relatively creamy.

Add in the egg and vanilla and mix again. Then add in the dry ingredients, including the oat flour, baking soda, and salt. Mix well, until the batter looks thick and uniform.

Use a 1-ounce cookie scoop, or heaping tablespoon, to scoop the dough and drop it onto a large baking sheet lined with parchment paper. Arrange the mounds of dough about 2 inches apart from each other, to allow for spreading as they bake. Bake at 350ºF for 8 to 11 minutes, depending on how crispy you like your cookies. (I remove mine at 8 or 9 minutes, for soft and gooey centers.)

Let the cookies cool completely on the pan, as they will be fragile when warm. These cookies taste best when they are fresh from the oven, but they will also keep well at room temperature for up to 48 hours in an airtight container. I recommend storing them in the fridge for a longer shelf life, though! They will keep well in an airtight container for up to 5 days. Oat flour tends to dry out over time, so keep them tightly sealed to prevent that.