Crunchy Maple Coconut Oat Cookies

• ½ cup all-purpose flour
• ½ cup spelt flour
• 1 cup rolled oats
• 1 cup unsweetened coconut flakes
• ½ cup sugar (or sub with Maple Valley maple sugar)
• 10 Tbsps unsalted butter
• 1 Tbsp molasses
• 4 Tbsps Maple Valley maple syrup
• 1 tsp baking soda

Preheat the oven to 350º. Line two baking sheets with baking paper. Mix flour, oats, coconut and sugar in a large bowl. Place butter, molasses and maple syrup in a saucepan over medium heat and stir till butter has melted. Add baking soda and stir – it will fizz up and bubble – then immediately remove from heat.

Pour butter mixture over flour mixture and mix till just combined. The mixture will be slightly crumbly, so pressing it into shape works best. Use tablespoon as measure for each cookie, press into a circle and flatten on the baking sheet.

Place each cookie 1” apart. Bake for 10-15 minutes, depending on the level of crunch desired. Transfer to a wire rack to cool with a spatula a couple of minutes after taking out of the oven. The cookies harden as they cool.