This is my family’s favorite cookie recipe. We love coconut in our baked goods and the ground flax seeds provide extra fiber. This are so yummy and won’t last long.
Makes about 5 dozen cookies.
1 cup virgin cold-pressed coconut oil or organic butter
1 cup sucanat with honey
1 cup sucanat with molasses
1 tsp. vanilla
2-1/2 cups freshly milled soft white flour
1 cup rolled oats
1/2 cup ground flax seed
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. Celtic sea salt
1-1/2 cups unsweetened shredded dried coconut
1-1/2 cups carob (or chocolate chips) (optional)
1-1/2 cups chopped almonds may be used in place of the coconut or chips
Cream butter, sucanat with honey, and sucanat with molasses making a grainy paste. Add eggs and vanilla and beat well.
Mix dry ingredients and stir into creamed mixture. Add coconut and carob chips and/or almonds if including.
Form into 1” balls and place on ungreased cookie sheet 2” apart. A cookie scoop works great at marking perfectly round cookies.
Bake at 350º for 10 minutes.