• ¼ cup oil; natural
• ½ cup maple syrup
• ¼ cup brown date sugar; packed
• ¾ cups whole wheat flour
• ½ cup all-purpose flour
• 1 cups pecan pieces
• ½ cup raisins
• 1 teaspoon anise seeds
• ½ teaspoon cinnamon
• ⅛ teaspoon sea salt
• 1 dash nutmeg
• 1 dash ginger
• 1 dash ground cloves
• ¼ cup shredded coconut, unsweetened

1. Preheat oven to 400ºF.
2. Mix the oil, maple syrup and date sugar together well.
3. In a separate bowl, mix whole wheat flour, all-purpose flour, pecans, raisins, anise seeds, cinnamon, sea salt, nutmeg, ginger, cloves and shredded coconut and then slowly stir them into the liquid mixture.
4. For each cookie, drop 1 to 2 tbsp of the dough onto lightly oiled cookie sheets, about 2 to 3 inches apart.
5. Bake in preheated oven for 9 to 12 minutes, until lightly browned but still soft. Cool on wire racks. The cookies will get crispy as they cool.

Makes 1 to 1½ dozen