Recipe makes about 24-30 cookies.
2 cups Speerville Whole Wheat Flour
2 cups rolled oats
2 cups sugar
1 cup dried, unsweetened coconut
½ lb butter
1 tsp corn or maple syrup
¼ cup boiling water
¾ tsp baking soda
In a large bowl, combine flour, oats, sugar and coconut. In a small saucepan, melt butter and then add syrup.
In a second saucepan bring water to a boil and add baking soda. Once the soda is dissolved, add water mixture to butter mixture in first saucepan.
Add to dry ingredients and mix well.
Using an ice cream scoop, place cookies on a baking sheet and flatten by hand. Bake at 350° for approximately 15 minutes or until golden brown.