Preheat oven to 180C/350F. Line a few baking sheets with baking paper and set aside.
In the bowl of a mixer, whip together the sugars and coconut oil until smooth. Add the egg and vanilla and mix until combined.
In a separate bowl mix flour, baking soda and salt. Slowly add to the wet mixture. Mix until all ingredients are incorporated.
Stir in the raisins/craisins/chocolate mix-ins as desired.
Spoon tablespoon size dollops or balls onto the prepared baking sheet. For a festive addition, push 6-10 pomegranate seeds into each dollop of cookie batter.
Bake for about 12 minutes or until the cookies are golden brown. Allow to cool. Will keep for a week in air tight storage.