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Whisk together flour, baking soda and salt in a medium bowl.
Combine coconut oil, shortening and both sugars in the bowl of an electric mixer fitted with the paddle attachment and beat until light and fluffy, about 4 minutes. Add eggs one at a time, and beat until they are completely incorporated. Blend in flour mixture, and then stir in oats, coconut and nuts until just combined.
Shape the dough into 3 rolls, each about 2 inches in diameter. Wrap each roll in parchment paper and then refrigerate for at least 8 hours (or up to 2 days).
When you’re ready to bake, preheat the oven to 375°F and line 2 baking sheets with parchment paper. Slice the dough into 1/8- to 1/4-inch-thick rounds and place on the baking sheets. Top each round with a sprinkling of turbinado sugar. Bake until lightly golden, about 10 minutes. Cool cookies briefly on the baking sheet, then transfer to a wire baking rack to cool completely. Stored in an airtight container, these cookies will keep for a week.