Coconut Cashew Crunchers

If you like a crunchy cookie, this is the recipe for you.  Very light & crunchy.

Ingredients

»        1 cup packed brown sugar (*organic)

»        1 cup granulated sugar (*organic cane sugar)

»        1 cup butter or margarine, softened (*organic Earth Balance Buttery Spread)

»        1 teaspoon vanilla

Yield:	22 servings
Prep Time:	0 hr 15 mins
Cook Time:	0 hr 35 mins
Ready In:	0 hr 35 mins

»        1 egg

»        2 1/2 cups Gold Medal all-purpose flour (*Spelt flour, gf)

»        1 teaspoon baking soda

»        1/2 teaspoon salt

»        2 cups flaked coconut (*organic)

»        1 1/2 cups chopped cashews (*organic)

Method

1.) Heat oven to 350°F. In large bowl, beat sugars, butter, vanilla and egg with electric mixer on medium speed, or mix with spoon, until creamy. Stir in flour, baking soda and salt. Stir in coconut and cashews.

2.) Drop dough by 1/4 cupfuls about 3 inches apart onto ungreased large cookie sheet; flatten slightly.

3.) Bake 12 to 16 minutes or until edges are golden brown. Cool 2 minutes; remove from cookie sheet to wire rack.

*substituted

The great thing about recipes, you usually can find substitutes to suit your dietary needs.  Next time I might just try coconut oil instead of the Earth Balance.

And even though healthier alternative ingredients were used, Remember - everything in moderation (but not deprivation).

Helpful Tip - you can cut cookies in half before they cool.  Smaller portions, still same great taste!

Original recipe found at:  

https://lovewithfood.com/recipes/4597-coconut-cashew-crunchers#ingredients