If using coconut flakes, be sure to grind the coconut flakes to a fine flour consistency in a spice grinder or a food processor.
Combine the flax meal with the hot water, whisk smooth let stand for 5 minutes to gel
Combine the room temperature plant milk with the extracts
Sift the flour, coconut flour & coconut flakes if using, with the baking soda, baking powder, salt, cornstarch
Cream the vegan butter with the sugar for about 3 minutes on medium to high speed until light and fluffy and then add the thickened flax paste, whip on high speed to emulsify
Add the sifted dry ingredients all at once and mix thoroughly until incorporated then add the coconut
Last add in the milk/extract mixture and mix well
Scoop with a 2 ounce or #100 scoop onto parchment lined or silicone sheet pans spaced 1" apart, lightly press each dough ball to flatten slightly
Then bake in a preheated 350° F oven for approximately 14 minutes or until starting to get golden browned
Meanwhile prepare your buttercream recipe of choice OR the butter rum glaze
Combine all the ingredients together in a small bowl for the butter rum glaze & whisk smooth
Dip the cooled cookies in the glaze or ice with buttercream
Notes
Butter fluff cookies will stay fresh at room temperature in an airtight container for up to 1 week.
For longer storage freeze the dough balls and bake them as you want freshly baked cookies.
Recipe by Gretchen's Vegan Bakery at https://www.gretchensveganbakery.com/butter-fluff-cookies/