It’s really amazing how things can change over a relatively short period of time. It wasn’t too long ago that mentioning words like “gluten free” & “vegan” was all you needed to to get an eye roll or a look of almost disgust on people’s faces.
Now, it’s a different story. Most people we talk to, follow or at least know someone, either a relative, a friend or a coworker, who follows some kind of special diet. Gluten free, vegan and grain free being the most common ones.
Of course, the fact that celebrities are getting into them as well doesn’t hurt… But the bottom line is, the demand for recipes geared towards special diets is definitely increasing.
And if you’re expecting all these recipes to be super complicated, calling for exotic, hard to find, specialty ingredients, think again.
Take a look at these cookies as an example. They’re done basically in one step. So the most “complicated” thing you’ll have to do, is melt chocolate! Oh, and try not to eat the entire batch while they’re cooling. But that, is completely out of out hands 😉
We suggest you make two batches of these cookies, they are that good!
- 1 cup gluten free oats ( here we used Bob’s Red Mill)
- 1/2 cup unsweetened shredded coconut
- 1/2 cup plus 1 tbsp almond flour (here we used Bob’s Red Mill )
- 1/2 cup dried cranberries
- 1/4 cup coconut oil, at room temperature
- 1/4 cup brown sugar
- 1/4 cup unsweetened coconut or almond milk, lukewarm
- 1 tsp natural vanilla extract
- 1/2 tsp baking powder
- Pinch of salt
- For dipping:
- 1/4 cup dark chocolate chips
- 2 tsp coconut oil
- Preheat oven to 350F. Line a large baking sheet with parchment paper
- Combine all the ingredients (except chocolate chips and 2 teaspoons of coconut oil) in the food processor. Pulse several times until all the ingredients come together and they form a ball
- Working with a heaping tablespoon a the time, form approximately 15 balls. Place them on the lined baking sheet, about 2 inches apart from each other. Flatten each cookie slightly with the heel of your hand
- Bake on the top rack at 350F for 12 minutes. Let them cool completely
- In the meantime, melt chocolate chips and coconut oil in a bowl (you can do this in the microwave, at 15-20 second intervals, stirring often)
- Once the cookies have cooled completely, dip half in chocolate and place them back on the baking sheet, over the parchment paper. Refrigerate until the chocolate has set.