Liz Lovely buys certified organic, sustatinably harvested palm oil exclusively from Spectrum Ingredients whose growers farm land that has historically been used for other crops, rather than deforested land. This practice protects indigenous wildlife like orangutans.
There's a reason that grandma always used butter in her cookies. Liquid oils like canola, sunflower, and safflower don't create the same yummy texture. We use Palm Fruit Oil in our cookies because it creams into the sugar like real butter, imparts no funky flavors, and handles temperatures from freezing to baking with ease.
Liz Lovely DOES NOT use palm kernel oil. That's the scary hydrogenated oil from the seed of the tree that you'll find in many processed, mainstream foods. Palm fruit oil, from the fleshy part of the fruit, is a totally different product.
Palm fruit oil is much lower in saturated fat than partially hydrogenated palm kernel and soybean oils. It's 100% free of cholesterol and trans-fats. And, palm fruit oil contains a variety of carotenes (alpha-carotene, beta-carotene and lycopene) and tocopherols and tocotrienols (like Vitamin E, for example), which are all good stuff. Are we saying that you should live on cookies entirely? Of course not. But consider this a healthier indulgence!