1/2 cup unsalted butter, softened
1 cup light brown sugar
2 tablespoon coconut oil
Zest of one orange
1 egg
1/2 teaspoon vanilla extract
1/2 teaspoon coconut extract (or omit, if you don't have it)
3/4 cup all-purpose gluten free blend
3/4 cup oat flour
1 cup old-fashioned rolled oats
1 tablespoon ground flax meal
1/2 teaspoon salt
1/2 teaspoon ground cardamom
1/2 teaspoon baking soda
1/2 cup finely shredded coconut
3/4 cup white chocolate chips
2-3 tablespoons orange juice

1. Preheat the oven to 375°F and grease or line two rimless baking sheets with parchment or Silpat.
2. In the bowl of a stand mixer fitted with the paddle, combine the butter, sugar, oil and zest until it's creamy and fluffy, about two minutes. Add the egg, the extracts and combine.
3. Whisk together the flours through baking soda in a medium bowl and slowly add to the stand mixer. Mix in the coconut and chips—no worries about overmixing, as you can't toughen up gluten-free flours. Add the juice as necessary. You may need a little more or less depending on how soft your butter was before mixing it up, and the ambient temperature of your room. You want the dough to be scoopable.
4. Scoop by rounded teaspoons onto the prepared sheets and bake for 8-10 minutes, rotating the trays halfway. You want the edges to be a little browned and the tops to have little cracks. They won't spread too too much.