1. Heat the oven to 160ºC (325ºF).
2. Grease the bottom and half way up the sides of the muffin tin and set it aside.
3. Measure out all the ingredients.
4. Combine the first five dry ingredients in a large bowl.
5. Put the butter, corn syrup and water into a microwaveable container and heat in the microwave for 20 or 30 seconds until melted.
6. Add the baking soda to the wet ingredients (butter mixture) and stir well
7. Add the wet ingredients to the dry ingredients.
8. Stir until combined.
9. Using a tablespoon drop the batter (it will be crumbly) into the bottom of the greased muffin tin.
10. Pat the batter down with your fingers or the back of a spoon.
11. Bake about 10 minutes until set and golden.
12. Cool in the tin on a baking rack. When mostly cool turn tin upside down and tap the bottom of the tin until the cookies fall out. Store in an airtight container.

NOTES:

a)     To promote literacy, read the recipe all the way through with your child before you begin to cook, then read each step as you go.

b)    For softer cookies bake about 6-7 minutes.

c)     You may substitute chopped organic raisins for the unsweetened coconut.

d)    For very young bakers measure all the dry ingredients into the large bowl and have the heated then cooled wet ingredients, with the baking soda mixed in, in a non-breakable measuring cup.