Okay. The requests for these coconut cookies continue and when I make a batch intended for long-term freezer storage they seem to go quicker than intended.
One of my favorite cookbooks is "Super Natural Cooking" by Heidi Swanson. That is where this version of the recipe was inspired -- page 182 for those who own it.
Here is the recipe:
2 1/2 cups whole wheat pastry flour
1 cup mesquite flour (I substitute with coconut flour as mesquite flour is not available in our area).
1 tsp. baking soda
1 tsp. aluminum-free baking powder
3/4 tsp/ fine grain sea salt
1 cup unsalted butter, at room temperature
2 cups natural cane sugar (I use "Sugar in the Raw")
3 large organic eggs
1 tbs. pure (real) vanilla extract
2 cups rolled oats (I use Bob's Red Mill Gluten Free)
2 cups semi-sweet chocolate chips
Preheat oven to 350 degrees and position racks in upper half of oven. I use non-stick pans and give a quick spray of Pam to release the cookies after baking.
Combine the flours, baking soda, baking powder and salt in a bowl and set aside.
In a separate bowl, beat the butter until light and fluffy, then beat in the sugar. Beat in each egg one at a time until each one is well blended. Stir in the vanilla. Add the dry ingredients in three stages, stirring between each addition. Stir in the oats and chocolate chips by hand only until evenly distributed.
Drop 2 tbs. dough for each cookie on the bake sheet about 2 inches apart and bake for about two minutes -- or until golden on top and bottom. Cool on wire racks.