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Gluten Free Cranberry Coconut Chocolate Chip Cookies.
Cranberry coconut cookies are sweet and a fun twist on a holiday treat!
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 24 cookies
Calories 140 kcal
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.
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Stir in the shredded coconut, chocolate chips and fresh cranberries.
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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.
Recipe 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 Facts
Gluten Free Cranberry Coconut Chocolate Chip Cookies.
Amount per Serving
Calories
140
% Daily Value*
Fat
6
g
9
%
Saturated Fat
3
g
19
%
Cholesterol
10
mg
3
%
Sodium
57
mg
2
%
Potassium
55
mg
2
%
Carbohydrates
19
g
6
%
Fiber
1
g
4
%
Sugar
12
g
13
%
Protein
1
g
2
%
Vitamin A
130
IU
3
%
Vitamin C
0.6
mg
1
%
Calcium
17
mg
2
%
Iron
0.5
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.