Whatever you call them, they are delicious!
I didn't have to do a lot of adjusting to this recipe from Averie Cooks that you can find HERE.
1 large egg
1/2 cup [1 stick] butter, room temperature
1/2 cup light brown sugar, packed
1/2 cup granulated sugar
1 tablespoon vanilla extract
1 cup old-fashioned whole rolled oats (not instant or quick cook)
1/2 cup gluten free all purpose flour
1/2 cup coconut flour
1/2 cup sweetened shredded coconut
1/2 cup chopped walnuts
2 tablespoons gelled chia seeds
1 teaspoon baking soda
1 heaping cup semi-sweet chocolate chips
DIRECTIONS:
To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the egg, butter, sugars, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.
Stop, scrape down the sides of the bowl, and add the oats, flour, coconut, walnuts, baking soda, chia seeds salt to taste, and beat on low speed until just combined, about 1 minute.
Stop, scrape down the sides of the bowl, and add the chocolate chips, and beat on low speed until just combined, about 30 seconds.
Using a 1/4-cup measure, or your hands, form approximately 12 equal-sized mounds of dough.
Place mounds on a large plate or tray, cover with plastic wrap, and refrigerate for at least 2 hours. (I'll be honest I'm not sure it was an entire 2 hours... Probably more like 45-60 minutes.) But Averie Cooks recommends not baking with un-chilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
Preheat oven to 350F, place dough mounds on nonstick baking sheet, spaced at least 2 inches apart and bake for about 11 until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don't over-bake! Cookies firm up as they cool. Allow cookies to cool on wire rack before serving. (Or eat one right out of the oven with a glass of whole milk. That's what my family and I did.)
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