This cookie recipe actually uses 2 natural sweeteners -- honey and maple syrup.
I do use a tad bit less than what the recipe calls for as there is also sweetness that comes for the raisins and/or dried fruit that you also add. We have gotten use to things being not as sweet that I can usually cut the sweetener down some in most recipes and it still turns out OK....plus it's more economical as I can make my sweeteners go further that way.
I have thought about it more than once that adding flaked coconut (unsweetened, of course) to this would be good too, but I've not done it yet. If you try this, you might want to add less oats to make up for the added dryness of the coconut.
One last thing--The darker grades of maple syrup do work better for baking/cooking as the maple flavor stands up better to the other ingredient.
1 c. butter, softened (I use 3/4 c. butter & 1/4 c. coconut oil, softened but not melted)
1/3 c. maple syrup
1/3 c. honey
1 tsp. vanilla
1 1/4 c. whole wheat flour
2 1/4- 2 1/2 c. rolled oats
1 tsp. baking powder
1 c. walnuts, chopped
1/2 c. raisins (I use a mixture of raisins and other dried fruit that I have on hand and it's usually ends up being a bit more than 1/2 cup.)
Mix butter (coconut oil too if using it) and sweeteners together then add the rest of the ingredients. Mix to combine. Drop about 1 1/2 tbsp. of dough onto greased or parchment lined baking sheet (***or see note below). Bake @ 350* for 15 minutes.
Yield: about 2 1/2 dozen
(***The cookies can be a bit crumbly so one day I decided to not make them drop cookies and try some thing different to see if that would help. I chilled the dough for a short while to make it a bit easier to work with, then instead of dropping it, I took a chunk of it and formed it into a flatten disk and put that on the cookie sheet. They are now more uniform and hold together so much better).