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