1. Preheat oven to 350 degrees. Grease nonstick baking sheet or line with parchment paper.
2. In large mixer bowl, beat butter, sugar and vanilla together until smooth. Beat in egg, then buttermilk.
3. In separate mixer bowl, combine flours, baking soda, and salt. Best into egg mixture on low speed until incorporated.
4. Stir in coconut, nuts cherries, and chocolate chips. Drop by tablespoonfuls (or use small spring-action ice-cream scoop for evenly sized cookies) onto prepared baking sheet.
5. Bake for 7-10 mins. or until cookies are lightly puffed and slightly browned. Cool on wire rack. Store cookies in airtight container.
Flax (Flaxseed) Mix
This egg substitute works best in recipes with a darker color where you are replacing one egg rater than two. It works best as a binder and moisturizer, but it is not a leavening agent as are eggs. Therefore, baked goods will be heavier and denser.
Grind seed into a fine powder in a coffee grinder or use flaxseed meal which is already ground. Whisk into boiling water, remove from heat, and let stand for 5 mins. Use as a substitute for eggs - 1/4 c. flax mix equals 1 lrg egg.