Pre-heat oven to 365 degrees. Line cookie sheet with parchment paper.
1 cup butter softened
1 3/4 cup sugar – white
1 cup brown sugar
2 teaspoons vanilla
2 large eggs — one at a time mixing well after each addition
3 cups gluten-free all-purpose flour
3 teaspoons Xanthan Gum
2 teaspoons baking soda
2 teaspoons cinnamon
1/4 teaspoon sea salt
1 cup milled flaxseed
21 Tablespoon orange zest
Add to butter mixture, mixing well but do not over-beat
2 cups chocolate chips
1 cup pecans chopped
1/3 cup flaked coconut
2 cups old fashioned oats
2 cups raisins — soak in boiling water and drained before adding
By omitting the chocolate chips, you can replace with old-fashioned oats and other optional items and you now have oatmeal cookies.
AFter dough is mixed, use ice-cream scooper and drop onto prepared cookie sheet with at least 1 inch between each cookie. It is actually best to let dough rest in the refrigerator for 30 minutes to overnight before baking, however, if you don’t have that kind of time, they are still very good. Bake cookies for 13 to 15 minutes or until golden brown.