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 delicious yet healthy-ish treats your family and friends are sure to love.

These Cranberry Coconut Chocolate Chip Cookies should probably be renamed “Clearing Out My Pantry Cookies” because they seem to have a $hit ton of ingredients in them. Please do pardon my English, y’all.

These Cranberry Coconut Chocolate Chip Cookies start off with a base of melted peanut butter and coconut oil.

Oddly, the end result doesn’t taste like it has any peanut butter in it at all – which might be a bummer if you were hoping it did.

But, if, like my daughter, you are not a huge fan of the combo of cranberries + coconut + chocolate + peanut butter, then you might just be all the merrier!

What are the ingredients in these Cranberry Coconut Chocolate Chip Cookies?

1. Creamy peanut butter
2. Coconut oil
3. Light brown sugar
4. Gluten-Free flour
5. Rolled oats
6. Baking powder
7. Vanilla extract
8. Almond extract
9. Salt
10. Eggs
11. Almond meal
12. Milk chocolate chips
13. Dried cranberries
14. Unsweetened shredded coconut

The melted peanut butter and coconut oil get introduced to brown sugar, almond meal/flour, rolled oats, gluten-free flour, almond extract, vanilla extract, salt, eggs, baking powder, milk chocolate chips, unsweetened coconut flakes, and cranberries.

By the way, I didn’t use a mixer for these Cranberry Coconut Chocolate Chip Cookies – just a bowl a spoon, and my microwave to melt the peanut butter and coconut oil.

I’m hoping that that ingredient list didn’t scare you – after all, they are somewhat healthy ingredients…making these somewhat healthy-ish cookies – right? At least, that’s what I’m telling myself to justify having 2 and a half of them for breakfast this morning! 

About Cookies for Kids’ Cancer:

Cookies for Kids’ Cancer is a recognized 501(c)3 non-profit organization dedicated to funding research for new, innovative, and less-toxic treatments for childhood cancer. Since 2008, Cookies for Kids’ Cancer has granted nearly $15 million to pediatric cancer research in the form of 100 research grants to leading pediatric cancer centers across the country. From these 100 grants, 37 treatments are available to kids battling cancer TODAY.

How Cookies for Kids’ Cancer started:

When 2-year-old Liam Witt was diagnosed with childhood cancer in 2007, his parents Larry and Gretchen were shocked to learn of the lack of effective treatments for pediatric cancers due to lack of funding.

They pledged to support the funding of research for safer, more effective treatments for children battling cancer. With the help of 250 volunteers, his mom Gretchen baked and sold 96,000 cookies, raising more than $400,000 for research. Word spread and people nationwide began asking, “How can I help?” From that giant cookie bake, Cookies for Kids’ Cancer was born.

Ways You Can Help:

Even though it’s in the name, cookies aren’t the only way to raise funds for Cookies for Kids’ Cancer. You could have a bake sale, sports challenge, penny drive, swim-a-thon, flag football tournament, 5K sponsorship, or anything else.

If you happen to make and enjoy these Cranberry Coconut Chocolate Chip Cookies like my daughter and I did, please do let me know your thoughts on it and, if you love it, please tag #savoryspin @savoryspin on social media so I can reshare it. You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTERESTto get recipe ideas and inspiration.

Cranberry Coconut Chocolate Chip Cookies

5 from 8 votes

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 15 cookies

Author: Shashi

Cook ModePrevent your screen from going dark

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.

Ingredients

• 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

• Preheat the oven to 350 degrees.
• 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.
• Add the brown sugar to the peanut butter and coconut oil mix and mix well with a spoon.
• 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.
• 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.
• Form spoonfuls into circles and place them on a parchment lined baking tray – don’t flatten circle of cookie dough at this point.
• Bake at 350 for 12-15 minutes. Let cool as cookies will firm up as they cool.
• Enjoy!

Nutrition

Serving: 1cookie | Calories: 208kcal | Carbohydrates: 25g | Protein: 5g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Cholesterol: 25mg | Sodium: 183mg | Fiber: 2g | Sugar: 15g

DID YOU MAKE THIS RECIPE?Tag @SavorySpin or tag #savoryspin so we can share your ceation.