Gluten Free Cranberry Coconut Chocolate Chip Cookies.
Cranberry coconut cookies are sweet and a fun twist on a holiday treat!
Ingredients
- 2 cups oat flour use gluten free oats when necessary
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- pinch salt
- 1 stick unsalted butter or dairy-free margarine, at room temperature
- ½ cup sugar
- ½ cup brown sugar
- 3 tablespoons milk
- 1 teaspoon vanilla extract
- ½ cup shredded coconut
- ½ cup chocolate chips dairy-free and gluten free when necessary
- 1 cup fresh cranberries
Instructions
- Line two baking sheets with parchment paper, and preheat the oven to 350 degrees.
- In a large bowl, whisk together the oat flour, cornstarch, baking soda, and salt. Set aside.
- In the bowl of a standing mixer, beat together the butter, both sugars, milk and vanilla extract until combined. Slowly beat in the flour mixture, mixing until combined.
- Stir in the shredded coconut, chocolate chips and fresh cranberries.
- Use a small ice cream scoop to scoop the cookie dough onto the lined baking sheets. Bake at 350 degrees for 10-12 minutes until the cookies are lightly golden brown and the edges are set.
- Remove from the oven and let cool on the baking sheet for 10 minutes, then transfer them to a cooling rack to cool completely.
Notes
These should stay fresh in an airtight container for 4-5 days.
If you don't have fresh cranberries, go ahead and use dried cranberries or dried cherries.
Nutrition
Calories: 140kcalCarbohydrates: 19gProtein: 1gFat: 6gSaturated Fat: 3gCholesterol: 10mgSodium: 57mgPotassium: 55mgFiber: 1gSugar: 12gVitamin A: 130IUVitamin C: 0.6mgCalcium: 17mgIron: 0.5mg
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