2. In a large bowl, using a hand mixer, beat together the butter, sugar, honey, eggs, vanilla, baking soda, cinnamon, and salt until creamy.
3. Add the flours and stir until blended. This can be done by hand.
4. Add the oats, shredded coconut, raisins, and chocolate chips and blend.
5. Drop by rounded tablespoons onto an ungreased cookie sheet.
6. Place the cookie sheet on an oven rack in the top slot of the oven. Bake for 12 to 14 minutes or until golden brown. Cool.
Makes about 4 dozen cookies.
Photography by Mitch Mandel
Originally published in Organic Gardening magazine, August/September 2014