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Preheat oven to 350°F. Line 2 baking sheets with parchment paper or spray with cooking spray. Combine oat flour, oats, baking soda, and salt; stir with a whisk. In a separate bowl, add coconut sugar and coconut oil and beat at medium speed until well blended. Add coconut extract, vanilla extract and egg; beat well. Gradually add flour mixture, beating until blended. Fold in pineapple, coconut and Pineapple Jack coconut rum until blended. Drop dough (about 1 tablespoon size) 2 inches apart onto prepared baking sheets. Bake at 350°F for 10-12 minutes or until lightly browned. Let cookies cool on baking sheet for a few minutes, than place on a wire rack to cool.
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Air-insulated sheet — no burnt bottoms on delicate cookies
Adjustable stand — hold cookbook or tablet at eye level while cooking
Assorted shapes for cookies, biscuits, pastry cutout
Large disher — bakery-size cookies, jumbo muffins, falafel
Small disher scoop — petite cookies, truffles, melon balls
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Air-insulated sheet — no burnt bottoms on delicate cookies
Adjustable stand — hold cookbook or tablet at eye level while cooking
Assorted shapes for cookies, biscuits, pastry cutout
Large disher — bakery-size cookies, jumbo muffins, falafel
Small disher scoop — petite cookies, truffles, melon balls