Coconut, Cranberry, Chocolate Chip Cookies

These are so delicious I can hardly stand it. These cookies are very soft and delicious. They are not made with your traditional white sugar or cane sugar, these little balls of goodness are made with coconut sugar! Yay, I finally found a good recipe to incorporate coconut sugar.

Coconut sugar is a healthier alternative to your regular white sugar. It also has a lower glycemic index at a rating of 35 compared to white sugar at 99. That is a big difference! Not only does it have a low glycemic rating it also has many beneficial nutrients for you. Unlike white sugar or high fructose corn syrup which contain no nutrients for you, coconut sugar contains many minerals such as calcium and potassium. It also has fiber and a short fatty chain which contains benefits for your body. You can use this coconut sugar to replace white sugar in all your recipes. It's a one-to-one ratio. Make the switch or use honey, maple syrup, or other healthier alternatives.


Ingredients:


1 1/4 cup flour

1/2 tsp baking soda

1/4 tsp salt


1 cup coconut sugar

1/2 cup butter

1 egg

1/2 tsp vanilla extract


1 cup shredded coconut flakes

1/2 cup chocolate chips

1/2 cup dry cranberries




 Directions:

1. In small bowl mix flour, salt, and baking soda and set aside
2. In Mixer bowl beat the butter and coconut sugar until soft and fluffy, scraping the sides often.
3. Add in the vanilla extract and egg and beat until fluffy. Scrape sides often.
4. Add in flour mixture to the bowl slowly. Add until thoroughly mixed
5. Add the shredded coconut until well combined and then add chocolate chips and cranberries until combined.

6. Make 1-2 inch dough balls and place them on a cookie sheet. If you want flatter cookies press down on the balls before you put them in oven.
7. Bake for 10 minutes. Let cool. Enjoy!