Coconut cookies

2/3 C honey
1/2C Spectrum palm shortening
3/4C millet flour
1/3C coconut flour
2 Tbsp tapioca starch
1/2 tsp baking soda
1/2 tsp cream of tartar
1/2 tsp quar gum

Cream honey and shortening. Add remaining ingredients and mix well. If the dough is not mixing together or seems too dry, add a little water. Drop by spoonfuls onto greased cookie sheet. Bake in a preheated 350F oven for 10-12 minutes. Cool on pan for a few minutes and transfer to a cooling rack.
You can add chocolate chips or flaked coconut if desired (1/3C each) or both! We have also been playing with putting raw cocoa nibs in our cookies and are very pleased with the results.