1 cup butter or margarine
1 3/4 cup white sugar
1 cup brown sugar
2 teaspoons vanilla
2 large eggs
½ cup Premium Gold milled flax
2 cups Premium Gold® Gluten Free Flour 
2 teaspoons baking soda
2 teaspoons cinnamon
2 cups gluten-free rolled oats
2 cups raisins (boiled in water)
1 cup slivered almonds, or other nuts
½ cup flaked coconut
Dash of sea salt

Directions:
Preheat oven to 350 degrees F. Grease cookie sheets or line with parchment paper.In a large bowl, cream together butter, sugars, and vanilla until light and fluffy. Add eggs one at a time, beating well after each addition.Combine flour, baking soda and cinnamon in small bowl and gradually stir into creamed mixture. Fold in milled flax, oats, raisins, nuts and coconut. (If mixture seems too dry, add a little milk or water.) Drop by rounded teaspoonfuls onto prepared cookie sheets.

Bake for 12-15 minutes. Remove to wire rack and cool completely.