Honey Oatmeal Coconut Chocolate Chip Cookies (recipe by Helene Marshall)
2 sticks butter, softened
1/2 cup sugar
1 cup wildflower honey
2 large eggs
1 tsp vanilla
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1 cup coconut flour
1/2 cup all-purpose flour
2 1/2 cups oatmeal
1 1/2 cups flaked coconut
1 cup semi-sweet chocolate chips
Preheat oven to 375 degrees.
In a large mixing bowl, beat together the butter, sugar, honey, eggs, vanilla, baking soda, cinnamon, and salt until creamy.
Add flours. Stir by hand until well blended.
Add the oats, coconut, and chocolate chips.
Drop by rounded tablespoons onto an ungreased cookie sheet.
Bake for 10-13 minutes, or until golden brown. Cool on cookie sheet for 5 minutes before moving to a wire rack.
Makes about 4 dozen.
The original recipe also called for 1 cup of raisins, but I left them out since neither Max nor Annie like them.
Not sure if I’ll be making these again or not. Like them, but don’t love them. They’re a bit sweeter than I would have guessed. And unsurprisingly, very coconut-y. If I do make them again, I may try substituting butterscotch chips for the chocolate chips. Or maybe just leaving the chips out.