Healthy Facts:
- Cranberries’ unique blend of antioxidants and anti-inflammatory agents lower risk of cancer
- Fiber from whole-wheat flour keeps the gut healthy and supports heart health by lowering cholesterol and controlling blood sugar
- Yogurt is an excellent source of muscle-building protein and bone-strengthening calcium
- Medium-chain fatty acids from coconut reduce cholesterol, boost fat loss and reduce recovery time
20 Min Cook Time |15 Min Prep Time | Serves40 |102 Calories per Serving
Ingredients
- 2 cups whole-wheat flour
- 1 teaspoon baking soda
- 1/2 cup vegetable oil
- 1/2 cup fat-free vanilla yogurt
- 1 1/2 cups agave syrup
- 1 tablespoon ground flaxseed
- 1 cup sweetened shredded coconut
- 1 cup dried cranberries
What You Need
- Measuring cups
- Measuring spoons
- Cookie sheet
- Whisk
- Large bowl
- Electric mixer
- Rubber spatula
- Spoon
How To Make It
- Preheat oven to 350 degrees F.
- Spread coconut in a thin layer on cookie sheet. Toast for 10 minutes. Increase oven temperature to 375 degrees F.
- Whisk together flour and baking soda in a bowl. With an electric mixer, mix oil, yogurt and syrup until fluffy. Add flaxseed and stir. Fold in the toasted coconut and cranberries.
- Drop mixture by rounded tablespoons onto ungreased cookie sheet. Bake cookies for 8-10 minutes.
