Cranberry Coconut Chocolate Chip Cookies
Soft, gloriously thick and scrumptious, it’s so hard to stop at just one of these Gluten Free Cranberry Coconut Chocolate Chip Cookies – they are a delicious yet healthyish treat your family and friends are sure to love.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 15 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/2 cup creamy peanut butter
- 3 tbsp coconut oil
- 3/4 cup light brown sugar
- 1/2 cup Gluten Free flour
- 1 cup rolled oats
- 1 1/2 tsp baking powder
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1/2 tsp salt
- 2 eggs
- 1/4 cup almond meal
- 1/4 cup milk chocolate chips
- 1/2 cup dried cranberries
- 1/4 cup unsweetened shredded coconut
Instructions
- 1
Preheat the oven to 350 degrees.
- 2
Add the peanut butter and coconut oil to a microwave safe mixing bowl and microwave for 20-25 seconds or until peanut butter is runny and coconut oil is melting.
- 3
Add the brown sugar to the peanut butter and coconut oil mix and mix well with a spoon.
- 4
Then add in the gluten free flour, rolled oats, baking powder, vanilla and almond extract, salt, eggs, and almond meal and mix until all ingredients are well incorporated.
- 5
Then add in the chocolate chips, cranberries and shredded coconut. The dough will look wet but shouldn't stick to your hands/spoon too much.
- 6
Form spoonfuls into circles and place them on a parchment lined baking tray - don't flatten circle of cookie dough at this point.
- 7
Bake at 350 for 12-15 minutes. Let cool as cookies will firm up as they cool.
- 8
Enjoy!