cranberry coconut cookies

I did it. I wanted a holiday cookie with cranberries and white chocolate and coconut. Low in saturated fat. Low in sugar. These aren't calorie free (NOPE) but I'd like to think I can eat one without toooo much guilt. Maybe two after a couple of hours snowshoeing.

They taste really good. I had to make one more batch just to make sure the recipe works. It does.

I love the little pops of sour and the sweet morsels of chocolate. OF COURSE I love the coconut. :)

coconut cranberry cookies
2/3 cup coconut oil, softened
1/2 cup brown sugar
1/4 cup white sugar
1 egg or 1/4 cup applesauce 
1 tsp vanilla
1 cup all purpose flour
1/4 cup whole wheat flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt 
1/8 cup flax meal
1/3 cup shredded coconut
1 cup white chocolate chips
3/4 cup cranberries, whole, raw 

Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper and set aside. 

Cream butter and sugars together until smooth. Add the egg and vanilla and mix. 

In a separate bowl, whisk together flours, baking powder, baking soda, salt and flax meal. Slowly add the dry ingredients to the wet ingredients. Mix until just incorporated. 

Stir in the coconut and white chocolate. Make balls with a tablespoon and tuck 6-8 cranberries in each cookie ball. You'll have to really smash them together if the coconut oil isn't soft enough. Bake cookies for 10-12 minutes. Remove and let cool on baking sheet before placing on cooling racks. Makes one dozen cookies.

Serve at room temperature or slightly chilled.