Recipe for Gluten-Free Chocolate-Coconut-Cranberry Cookies | Almanac.com

Gluten-Free Chocolate-Coconut-Cranberry Cookies

Photo Credit
Becky Luigart-Stayner
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 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

See our video on how to make these gluten-free cookies.

Find more family favorite recipes, and the stories behind them, in The Old Farmer’s Almanac Reader’s Best Recipes.

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

Preheat oven to 350°F.

In a bowl, combine almond butter, sugar, egg, vanilla, and cinnamon and mix well. Add chocolate, oats, cranberries, and coconut.

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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