Follow this link above to the recipe
Birthday at work and there are lots of allergies among my coworkers. I made these with soy and brown rice flour for a gluten free cookie. Dairy Free and this time I used Xylitol instead of the turbinado sugar. A lower glycemic cookie, my diabetic friend can have some too. I also used pecans instead of walnuts and dried currants instead of raisins. I toasted the coconut and the pecans. They're a soft cookie, kind of like a little pumpkin cake.
I just found out someone else is allergic to coconut. I almost omitted the coconut, but then remembered I had used 1/2 cup coconut oil with 1/2 cup vegan margarine because I didn't have enough vegan margarine already made up. I'll make something without coconut next time for Cathy.