Mix dry ingredients in medium mixing bowl. In another bowl, whisk together the wet ingredients.
Add wet to dry, mixing to fully incorporate.
Drop rounded tablespoons of dough onto a lined baking sheet, flattening slightly. Bake for 18-20 minutes, rotating halfway through, until golden on edges.
Cool fully before storing in an airtight container.
Notes
*Make sure to measure this AFTER melting the oil. **To prepare flax egg: Mix 1 tbsp ground flax seed with 2½ tbsp water. Let sit for 5 minutes to thicken.
Recipe by Lenses and Lentils at https://lensesandlentils.com/vegan-gluten-free-coconut-cookies/