Cook’s Notes: As Shaye says, “These cookies are pretty easy to fix, and they are highly addictive.” With cashews, coconut, and cranberry, you won’t miss the egg at all. Variations: You can use 1/2 cup rolled oats instead of the coconut or add 1/2 cup white chocolate chips.
Yield: 30 cookies when using a 1 T scoop. Variation: Pour the batter into a greased cake pan, bake, cool, and then cut into bars.
1-1/8 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/2 cup softened butter (1 stick)
1/3 cup packed brown sugar
1/3 cup white sugar
1/4 cup plain yogurt
1 tsp vanilla
1 cup sweetened flaked dried coconut
1/2 cup dried cranberries
1/2 cup chopped cashews
Heat oven to 350°F. Grease a cookie sheet or line with parchment paper.
Whisk together flour, baking soda, and salt.
In a medium bowl, cream butter with sugars. Add yogurt and vanilla; beat until fluffy.
Add flour mixture, coconut, cranberries, and cashews to the butter-sugar mix. Mix together until well blended. Drop dough by 1 T scoop onto prepared cookie sheets.
Bake for 8 to 10 minutes, or until edges start to brown. Cool on baking sheets and then remove cookies from sheet to cool on wire racks.
Sources: Adapted from a recipe by Shaye and Eggless Cranberry Coconut Drop Cookies recipe from Sunset magazine. Note: Shaye’s version is double the amounts given in the “Cranberry Hootycreek” cookie mix in a jar recipe on Allrecipes.com by Susan O’Dell (rated 5 out of 5 by 269 members).