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Coconut Cranberry Cookies

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


  • 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

  1. Preheat oven to 350 degrees F.
  2. Spread coconut in a thin layer on cookie sheet. Toast for 10 minutes. Increase oven temperature to 375 degrees F.
  3. 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.
  4. Drop mixture by rounded tablespoons onto ungreased cookie sheet. Bake cookies for 8-10 minutes.

Frances Masters

Frances Masters is a BACP accredited psychotherapist with over 30,000 client hours of experience. Follow her @fusioncoachuk, or visit The Integrated Coaching Academy for details about up coming training.