Coconut, Snickerdoodle Delights!
Servings: approximately 6 dozen (Cut in half for a smaller quantity.)
Ingredients:
- 1/2 cup butter, softened
- 1/2 cup Virgin Coconut Oil
- 1 cup whole sugar
- 1 cup honey
- 2 teaspoons vanilla
- 2 eggs
- 3 cups unbleached flour
- 1 teaspoon baking soda
- 1 teaspoon Himalayan Salt
- 1 teaspoon cinnamon
- 1 cup shredded coconut
- 1/2 cup freshly ground flax seeds
- extra cinnamon and sugar mixed together for sprinkling
Directions:
Heat oven to 375 degrees.
Cream together butter, coconut oil, sugar, honey, vanilla, and eggs in a large mixing bowl on medium speed. Be sure to scrape the sides of the bowl consistently until smooth. Sift in flour, baking soda, salt, and cinnamon. Add coconut and ground flax seeds. Place each teaspoon of rolled dough on an ungreased cookie sheet.
Bake for 5 minutes. Remove from oven and gently press each cookie with the bottom of a glass. Now sprinkle each cookie with the cinnamon and sugar mixture and return to the oven to bake an additional 3 to 4 minutes until a light golden color. Let cool 5 minutes on cookie sheet. Move to a wire rack to finish cooling. Enjoy!
Submitted by Chris, Calamus, IA.
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