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