Pre-heat your oven to 325 degrees. Line baking sheets with foil.
Combine the coconut sugar, gluten free flour blend, baking powder and salt in the bowl of a stand mixer. Mix briefly to combine. Add the remaining ingredients (except the oats) and mix for 60 seconds. Remove the bowl from the mixer and mix in the oats by hand.
Drop the batter by tablespoons about 3 inches apart on the foil lined baking sheets (they will spread out a ton!)
Bake until golden brown and crispy, approximately 13-15 minutes.
Carefully slide the tin foil off the baking sheets and let the cookies cool completely before removing them from the foil. (Getting the cookies off the foil takes a little bit of finesse :-)
Make sure to be very light with your touch and gentle when pulling them off the foil... they're very delicate cookies!)
Store the cookies in a sealed container on the counter for up to three days. Enjoy!
The nutrition facts presented here are estimates only. The brands you use and product types chosen can change the nutritional information presented. To obtain the most accurate nutritional information, you should calculate the nutritional information with the actual ingredients you use.