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
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