Gluten-Free Chocolate-Coconut-Cranberry Cookies

Recipe for Gluten Free Chocolate-Coconut-Cranberry Cookies
Becky Luigart-Stayner

Ingredients

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

Instructions

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.

Yield: 

Makes 12 to 18 cookies.

Category

Course

Reader Comments

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oats contain gluten

Glad you figured out what she was allergic to while she was still young. At the age of 60 I was finally diagnosed with celiac disease by a simple blood test that doctors up until now refused to do. This means I cannot even come in contact with gluten. My entire kitchen had to be de-contaminated. There is a lot more to it. But not only does wheat contain gluten but also oats, rye and barley.