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Oatmeal Raisin Cookies with Coconut

1/2 cup non-hydrogenated shortening

1/2 cup coconut oil

1 cup organic granulated sugar

1/2 cup raw honey

2 fresh yard eggs

1 tsp. vanilla extract

2 cups 100% whole wheat flour

1 tsp. sea salt

1 tsp. baking soda

1 1/2 cups rolled old fashioned oats

1 1/2 cups raisins

1 1/2 cups shredded, sweetened coconut

Preheat oven to 375 degrees (F). Using a stand mixer cream together the shortening, oil, sugar, honey and eggs. Add vanilla, mix. In a separate bowl, whisk together the flour, salt, baking soda, and cinnamon. Gradually add the flour mixture to the wet ingredients, mixing well. Add the oats, raisins, and coconut. Mix. Drop by rounded ice cream scoops full, onto a greased cookie sheet (about 4 per sheet). Bake for 10-12 minutes or until lightly browned. Remove to baking racks to cool. Makes about 24.

I was in a pinch for time, and used what I had on hand to make these cookies; they turned out to be a great hit. I came up with this recipe by combining the traditional proportions of ingredients for making oatmeal cookies, and then adding my own flare to it with the coconut oil, coconut, organic sugar, and whole grains. I baked these for a recent youth group party and the whole batch was devoured in no time. With the whole grains, and organic ingredients these cookies are a bit healthier than alternatives wich often contain more refined sugars, preservatives, and hydrogenated oils (traditional store bought cookies). It took about 10 minutes to mix up the batter, and maybe an hour to bake them all.