Quantcast

Order Your Almanac Today!

Gluten-Free Chocolate-Coconut-Cranberry Cookies

Photo Credit
Becky Luigart-Stayner
The Editors
Yield
Makes 12 to 18 cookies.
Category
Cookies and Bars
Course
Desserts
Credit
Jenna Luv, Concord, California
Sources
The Old Farmer's Almanac Readers' Best Recipes
Print Friendly and PDF

These Gluten-Free Chocolate-Coconut-Cranberry Cookies have an airy, almost meringue-like texture yet lots of chew, thanks to the oats and coconut. The cranberries and chocolate “pop” with flavor. 

My daughter was born with a severe intolerance to soy, dairy, wheat, and corn. When she was older, I felt bad that she couldn’t eat a lot of things that other kids her age could eat, so I created this recipe for her. –Jenna Luv, Concord, California

 

Ingredients
1 cup unsalted almond butter
1/2 cup sugar (or a little less, if you prefer)
1 egg
1/2 teaspoon vanilla extract
dash of ground cinnamon
1 bar (1.75 ounces) dark chocolate, chopped
1/2 cup old-fashioned gluten-free oats
1/2 cup dried cranberries
1/2 cup unsweetened or sweetened coconut flakes
Instructions
  1. Preheat oven to 350°F.
  2. In a bowl, combine almond butter, sugar, egg, vanilla, and cinnamon and mix well. Add chocolate, oats, cranberries, and coconut.
  3. Drop by rounded tablespoons onto a baking sheet. Bake for 10 to 13 minutes. Cool for at least 5 minutes on baking sheet to avoid crumbled cookies.
About The Author

The Almanac Chefs

We love introducing fun new recipes as well as time-tested recipes, straight from the archives! Read More from The Almanac Chefs

What's cooking in The Old Farmer's Store?
More Like This

Comments

Shar (not verified)

5 years 10 months ago

Glad you figured out what she was allergic to while she was still young. At the age of 60 I was finally diagnosed with celiac disease by a simple blood test that doctors up until now refused to do. This means I cannot even come in contact with gluten. My entire kitchen had to be de-contaminated. There is a lot more to it. But not only does wheat contain gluten but also oats, rye and barley.