Combine the dry ingredients in a large mixing bowl.

Place wet ingredients in a stand mixer with a beater attachment and thoroughly combine.

Turn the mixer to low and add the dry ingredients to the wet by large spoonfuls. The dough should be only slightly sticky to the touch. If the dough is too stiff, add 1–2 tablespoons (16–31 g) applesauce. Stir just to combine.

Add the additional ingredients and stir just to combine.

Drop by heaping tablespoons onto non-stick baking sheets and flatten slightly with a floured fork.

Bake at 350°F for 12–15 minutes or until golden.

VARIATIONS

Substitute the raisins with dried cranberries for a tangy twist. Replace all or a portion of the shredded coconut with oatmeal to change the texture.

PLANNING AHEAD

These cookies are lovely fresh out of the oven but will store well in an airtight container in a cool place for up to one week or in the freezer for up to one month. To reheat after freezing, warm the cookies in a covered casserole dish at 300°F  for 10–15 minutes.