Wholesome Organic Coconut Sugar Description
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New Look - Same Great Taste!
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USDA Organic
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Non-GMO Verified / Gluten Free
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A Deliciously Unrefined Brown Sugar
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Ideal for Baking, Beverages, Sauces & Topping Oatmeal
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Fairly Traded & Sustainably Grown
Life is Sweeter when it's Wholesome!™
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Organic Coconut Palm Sugar
This delightful unrefined brown sugar is made from the nectar of the coconut palm tree flower. It has a warm caramel flavor and can replace brown or white sugar in recipes. Wholesome thinks it tastes amazing in chocolate desserts and is a staple in Asian dishes as well.
Directions
1 cup of Organic Coconut Palm Sugar is equal to 1 Cup of Refined Brown or White Sugar
Free Of
Gluten, GMO.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 2 tsp. g (8 g)
Servings per Container: 57
| Amount Per Serving | % Daily Value |
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| Calories | 30 | |
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| Total Fat | 0 g | 0% |
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| Sodium | 0 mg | 0% |
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| Total Carbohydrates | 8 g | 3% |
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| Total Sugars | 7 g | |
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| Protein | 0 g | |
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Other Ingredients: Organic coconut palm sugar.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
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Cranberry Shortbread Cookies
[vc_row][vc_column][vc_column_text]This cranberry shortbread cookies recipe offers a holiday spin on traditional slice-and-bake shortbread. Made with a buttery almond flour base, this easy-to-make recipe captures the best flavors of the season with dried cranberries, walnuts and fresh rosemary. They’re an impressive and festive addition to any cookie swap or party platter.
Cranberry Shortbread Cookies
- 1/2 cup unsalted butter (softened)
- 1/4 cup coconut sugar
- 2 tsp. lemon zest
- 1-1/8 cups all-purpose flour
- 1/2 cup almond flour
- 1 Tbsp. finely chopped fresh rosemary
- 1/4 tsp. fine sea salt
- 1/4 cup dried cranberries
- 3 Tbsp. chopped walnuts
- In large mixing bowl or bowl of stand mixer, mix butter, coconut sugar and lemon zest on high speed until smooth and creamy.
- In separate bowl, whisk together flour, almond flour, rosemary and sea salt. Add to butter mixture and mix on low speed until mixture resembles coarse bread crumbs.
- Add cranberries and walnuts and knead by hand until soft dough forms.
- Shape dough into 8-inch log. Wrap in plastic wrap and refrigerate 1 hour, or until firm.
- Preheat oven to 350 degrees F. Line large baking tray with parchment.
- Unwrap log. With sharp knife, cut into 1/4-inch-thick slices. Arrange on prepared tray.
- Bake 13-15 minutes, or until bottoms are lightly golden brown. Cool on wire rack.
- Store cranberry shortbread in airtight container at room temperature up to 5 days.
Add the ingredients to your cart and make these festive cookies!
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