1. Put butter and coconut oil into a large bowl to soften; to speed up the process, you can place the bowl over a pot of hot water.

2. In a separate container, sift together the flour, baking soda, baking powder, ground flax, almond meal, and spices according to your preferences. Add dry flour mixture to the creamed mixture, blending well. Mix in the vanilla.

3. Cream together softened butter, coconut oil and sugar(s) in a large mixing bowl. Beat eggs in small bowl and then add and blend into butter/sugar mixture. Should be fluffy and creamy consistency.

4. Now for the fun part: get a bit wooden spoon and stir in the rolled oats, coconut, nuts and chocolate chips or raisins.

For baking, I recommend the double-walled cookie sheets and parchment paper. These make the best cookies. Form mixture into balls about 1 inch in diameter for small cookies or 2 inches in diameter for large ones (my preference). Press down with a fork on greased baking sheets or use your fingers if not too sticky.

Bake in a 350 degree oven for 10 to 12 minutes.

Makes about 5 dozen small or 2.5 dozen large chocolate chip ranger cookies.