Preheat oven to 350°F (180°C). In a small bowl, mix chia with 1/4 cup (60 mL) water; let stand 10 minutes to form chia gel. Meanwhile, using a blender or food processor, pulse 2 cups (500 mL) oats into a fine meal. Transfer oats to a large mixing bowl; add flour, baking soda, xanthan gum and salt.
Using a stand mixer or hand mixer, blend chia gel, butter and sugar until smooth. Add eggs, one at a time, mixing well after each addition. Add vanilla. With the mixer on low, slowly add oat mixture until combined. Mix in raisins, coconut and remaining oats until blended evenly.
Drop 24 portions (2 tbsp/30 mL) cookie dough onto parchment paper–lined baking sheets, about 2 inches (5 cm) apart. Press lightly to flatten. Bake, rotating baking sheets halfway through, until golden around edges, 20 to 22 minutes. Transfer to wire rack and let cool completely. Store in airtight container.
DISCLAIMER. As product ingredients occasionally change, customers diagnosed with celiac disease or gluten sensitivities, or those wishing to avoid gluten-containing products, should be careful to always verify the gluten-free status of a product by checking the label and by consulting the Pocket Dictionary – Acceptability of Foods & Food Ingredients for the Gluten-Free Diet, 2012 edition, Canadian Celiac Association. The information provided is not a substitute for professional medical advice. If you have specific needs, please see your health-care provider.