2 1/2 cups Whole Wheat Pastry Flour
1 teaspoon Baking Soda
1/2 teaspoon Baking Powder
1/4 teaspoon Salt
1 cup Sunflower Oil or Butter, softened
2 cup packed Brown Sugar
2 large Eggs
1 teaspoon Vanilla
2 1/4 cups Quick-Cooking Oats
1 cup sweetened Shredded Coconut
1 cup shelled Sunflower Seeds
In a small bowl, stir together flour, baking soda, baking powder and salt. Set aside.
In a large mixing bowl, combine butter and sugar with an electric mixer on medium to high speed for 30 to 40 seconds. Add eggs and vanilla and mix until well combined.
Using your mixer’s paddle attachment beat in as much of the flour mixture as you can. Dough will become very stiff. Stir in any remaining flour mixture with a wooden spoon. Add the oats, coconut and sunflower seeds just until combined. Cover and chill for at least one hour. As an alternative you may want to make 12” logs—2” in diameter. Wrap in saran wrap and chill for a least one hour.
Drop by rounded tablespoons onto ungreased baking sheet. If you made the logs, cut into 1/4” slices. Bake at 350° for 8 -10 minutes, or until delicately browned. Allow cookies to cool for about 1 minute on the cookie sheet, then move cookies to a cooling rack and allow to cool completely.