Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift together flour, baking powder, baking soda, cinnamon, and salt. in a separate bowl, cream the butter and sugar with an electric mixer until light. beat in the eggs, one at a time. add vanilla and blend in flour mixture. beat in oats, dates, and nuts just until thoroughly blended. shape into 4 logs about 7 inches long. wrap in plastic and refrigerate until firm. adjust rack to lower third of oven and preheat oven to 350 degrees f. slice each log into 1/8- to 1/4-inch-thick rounds, and place 1 inch apart onto parchment-lined baking sheets. bake for about 8 minutes, or until cookies are set and light tan on the bottom. cool on a wire rack.

Target recipe: preheat the oven to 325°. grease 2 cookie sheets. combine the flour, baking powder, baking soda, cinnamon and salt. in a saucepan, melt the vegetable shortening (or butter) and chocolate. add the honey and stir until smooth. remove from the heat and pour into a large mixing bowl. in a separate bowl, beat the two eggs lightly. pour half of the beaten egg into the honey mixture. blend well. repeat with the remaining half. gradually add the dry ingredients. blend well. stir in the oats and coconut. drop the dough by spoonfuls 1 1/2-inches apart onto the prepared cookie sheets. bake for 18-20 minutes until lightly colored. transfer the cookies to wire racks to cool.