Prepare all your ingredients.

In a bowl, combine the 1/4 cup coconut flakes and 1/4 cup coconut sugar and set aside.

In a food processor, add the coconut water, dates, maple syrup, vanilla extract and coconut oil and process until fairly smooth. You will need to scrape down the sides of the bowl several times. Set aside.

Blend the old fashioned oatmeal in a blender until it turns to a fine flour.

In a large bowl, whisk together the oatmeal flour, brown rice flour, tapioca starch, coconut sugar, orange zest, Egg replacer and water mixture, baking powder and salt.

Scoop up enough dough to make a 1 1/2″ ball.

Roll in the sugar-coconut mixture and place on cookie sheet with parchment paper.

Bake for 10 minutes at 350º F. Remove parchment paper from cookie sheets to counter. Loosen the cookies from parchment paper and allow to fully cool on a flat surface.

Pour yourself a glass of your favorite dairy free milk and enjoy!