A simple cookie recipe that tastes amazing.
Mellissa's recipe used coconut oil whereas I used yogurt. I find coconut oil pricey where I live so I substituted. Feel free to use the coconut oil if you have it. If you aren't watching your diet too closely use butter.
I made one batch using coconut sugar. Coconut sugar is questionable for diabetics. It has a lower glycemic index but sugar is still sugar. I posted the non-coconut sugar version but if you're not diabetic and looking for more sugar in the cookie the coconut sugar is the way to go. Mellissa used date sugar which I've never used but bet it's fabulous.
Mellissa's recipe used whole wheat flour. Since I am not allowed whole wheat flour due to IBS and diverticulitis and diabetic diets can warn to watch wheat I used white flour with a small mix of cake flour. The reason I used the cake flour was Swerve recommends it when baking. So I wanted to give it a try. I liked the result. If you aren't concerned about wheat and want a healthier cookie feel free to use whole wheat flour. Possibly even coconut flour, I've not tried that but it could work.
If you are watching your calories feel free to cut back the pistachios and cherries. I figured the indulgence was worth since it was a cookie.
As you can see you can totally play around with this recipe to adapt it to your diet and lifestyle. It's a great recipe to tweak and have fun with!!