Preheat oven to 160’C/320’F. Line a cookies tray with parchment paper.  Set aside.

Mix butter and coconut sugar well until smooth and combined. Add cane sugar syrup, vanilla extracts with a tablespoon of water into the mixing container until smooth.

Then add coconut flour, salt, baking powder. After mixing everything with the hand mixer. Add dried berries such as raisins, dried cranberries and strawberries and blend them with spatula until combined.

Chill the cookies dough in the fridge around 30 minutes until 1 hour. 

Scoop the dough onto prepared cookie sheet and flatten each dough in the palm of your hand. Decorate them with dry berries on top.

Bake the cookies for about 15 to 20 minutes or until they are well cooked.

Remove from the oven and leave them cool on a wire rack. Now the Coco oatmeal gluten-free cookies are now ready to be served!