Gluten-Free Coconut Raisin Cookie

• One day in advance, macerate raisins in water*, just until covered. Drain well prior to mixing (ideal maceration weight is reflected in the formula).
• Toast coconut to a light golden brown in a low oven, cool and set aside.

Dough

• Pour chia and flax seed into a bowl and add water, set aside for 15 minutes.
• Mix softened butter and sugar in a planetary mixer fitted with a paddle, on medium for 5 minutes until pale and fluffy.
• Add seed mixture, break into small pieces and mix thoroughly.
• Add eggs, applesauce and vanilla. Mix until dispersed, stop mixer and scrape sides.
• Add flours and other dry ingredients and mix on lowest speed until nearly incorporated, add drained raisins and mix until consistent.
• Scoop into 35 g pieces, arrange on sheet trays with parchment, leaving some room for spreading.

Baking

• Bake at 325°F on low convection for 20 minutes.
• Cool con rack.

* To add character, consider accenting with a dash of rum, coconut milk or Limoncello.