Description
These fabulous cranberry coconut cookies dipped in rich dark chocolate are quick and easy to make. Just place all the ingredients in a food processor and let the oven do the rest of the work. They are so delicious you won't believe they are vegan and gluten-free. We suggest you make a double batch, they won't last long!
Ingredients
Scale
- 1 cup gluten-free oatsĀ
- 1/2 cup unsweetened shredded coconut
- 1/2 cup plus 1 tbsp almond flourĀ
- 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
Instructions
- 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.
- Prep Time: 10 mins
- Cook Time: 12 mins
- Category: Dessert / Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 129
- Sugar: 7
- Sodium: 22
- Fat: 7.2
- Saturated Fat: 5.3
- Unsaturated Fat: .8
- Trans Fat: 0
- Carbohydrates: 12.3
- Fiber: 1.4
- Protein: 1.5
- Cholesterol: 0