Gluten-Free Chocolate-Coconut-Cranberry Cookies

Photo Credit
Becky Luigart-Stayner
The Editors
Makes 12 to 18 cookies.
Jenna Luv, Concord, California
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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


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
  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.
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