One of the easiest cookies to make is a butter cookie - flour, sugar and butter is pretty much all you need.  But add chocolate chips, cocoa and coconut and you've got a real treat.

Coconut Double Chocolate Butter Cookies

3 1/2 cups whole wheat flour
1/2 cup powered cocoa
1lb butter
1 teaspoon vanilla
2 cups Splenda
1 bag chocolate chips (10-12 oz)
1 cup flaked coconut

[list type=decimal][*]Preheat oven to 375 degrees.  Cookies will be baked on ungreased pans but you can line them with parchment paper or a Silpat to make cleanup easier.[*]In microwave or in a saucepan on the stove, melt butter with vanilla.  Cool slightly before using.
[*]In a large bowl, mix together the flour, cocoa and Splenda.  Add the melted butter.[*]Add the chocolate chips and coconut.  Mix well so everything is evenly distributed.[*]Roll portions of the dough into little balls about an inch to an inch and a half in size or use a cookie scoop to get evenly sized cookies.  Place cookies on baking pan and flatten slightly.[*]Bake for twelve to fifteen minutes.  Remove from oven and cool cookies on racks.[/list]This recipe makes approximately four dozen (your mileage may vary) very tender cookies.  I used Splenda to make them more diabetic friendly but you can always substitute an equal amount of sugar.

I got this recipe out of Taste of Home Ultimate Cookie Collection.  My only changes were to substitute Splenda and Splenda Brown Sugar Blend for the sugars and whole wheat flour for the all purpose flour.  This is Niece # 1's favorite cookie.

Sunflower Seed Cookies

1 stick and 6 tablespoons butter
1 cup Splenda
1 cup Splenda Brown Sugar Blend
2 eggs
2 cups whole wheat flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 salt
2 cups rolled oats
1 cup flaked coconut
1 cup sunflower seeds (hulled, can be salted or unsalted)

[list type=decimal][*]Preheat oven to 350 degrees and grease pans or line with parchment paper or a silpat.[*]Cream together butter and both Splendas.  Add eggs one at a time and make sure everything is well combined.[*]In a large bowl, combine flour, baking soda, baking powder, salt and rolled oats.  Add butter mixture and combine thoroughly.[*]Fold in coconut and sunflower seeds.  You may need to use your hands for this part to make sure the coconut and seeds are evenly distributed.[*]Drop by tablespoons onto prepared cookie sheets.  Or use a cookie scoop to get more even sized cookies.[*]Bake for twelve to fifteen minutes (aim for the middle to avoid cookies that come out hard as rocks).  Remove from oven and transfer cookies to racks to cool.[/list]The sunflower seeds add a tasty crunch to these cookies.  Enjoy!