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.
These 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 goes into these Cranberry Coconut Chocolate Chip Cookies:
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 and 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 healthyish cookies – right? At least, that’s what I’m telling myself to justify having 2 and a half of them for breakfast this morning!
Breakfast wasn’t the only reason I made these cookies. The real reason behind whipping these Cranberry Coconut Chocolate Chip Cookies up is to serve them up in a virtual cookie exchange hosted by Erin of The Speckled Plate for Cookies for Kids’ Cancer, like I did last year with these Chocolate Peppermint Cherry Cookies.
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 have stemmed 37 treatments 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.
With Cancer being the #1 cause of death by disease of children in the U.S., please do consider helping us in raising money for our friends at Cookies for Kids’ Cancer through the end of December by donating here ~ every little bit counts so thank you bunches for your support!
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 PINTEREST to get recipe ideas and inspiration.
- 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
- 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.
Nutrition InformationYield 195 Serving Size 1 cookie
Amount Per Serving Total Fat 12.5gCholesterol 24mgCarbohydrates 22gSugar 16.9gProtein 5g
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