Coconut Oatmeal Cookies (Gluten Free & Egg Free)

In honor of St. Paddy's Day, I am finally adding a post! (Though these cookies have nothing to do with any Irish theme)

These are one of the favored cookies of 'the village'. They are not too sweet but you can easily add sweetness with chocolate chips (then I call them Vacation cookies, because I make them to take on family vacations) or use sweetened coconut.




Coconut Oatmeal Cookies

2 tablespoons ground flax
6 tablespoons hot water (or you can substitute 2 eggs for the flax/water)
1 cup butter - softened
1/2 cup brown sugar
1/2 cup sugar
2 tablespoons vanilla extract
2 cups gluten free flour mix*
1 teaspoon baking soda
1 teaspoon xanthan gum
1 cup gluten free oatmeal
1 cup unsweetened shredded coconut

Preheat oven to 375 degrees
Mix together ground flax with hot water and let stand for about 10 minutes to thicken. I like to heat my water in the microwave before adding the flax because it seems to work best with really hot water. If you can eat eggs you can use 2 eggs in place of the flax & hot water.
Cream the softened butter with your mixer until light and fluffy.
Add brown sugar, white sugar and vanilla - beat until creamy. Add flax mixture (or eggs) and mix until well. (I use a stand mixer and let this run for 1-2 minutes, scrapping down the sides a couple of times to make sure everything is incorporated well).
Combine gluten free flour mixture*, baking soda and xanthan gum in a small bowl. Make sure these are mixed well before adding to butter/sugar mixture.
Gradually add flour mixture to butter/sugar and blend until well incorporated, add oatmeal and shredded coconut.
Drop by rounded teaspoon onto ungreased baking sheet.
Bake 10 - 12 minutes until golden brown. Cool on baking sheet for 2 minutes; remove to wire rack to cool completely.

If you prefer a sweeter cookie you can substitute all or part of the unsweetened coconut with sweetened coconut or/and add chocolate chips. I think these might be good with dried cranberries too but I have not tried it yet.

*Gluten Free Flour Mixture
If you have a mixture that you like you can use that but if it has xanthan gum in the mix omit from the recipe. If you do not have a mixture here is what I currently am using:
8 ounces brown rice flour
4 ounces sorghum flour
4 ounces sweet rice flour
2 ounces tapioca flour
2 ounces cornstarch
Mix together well and store in container.