Gluten-free Chocolate-Coconut-Cranberry Cookies recipe

This recipe for Gluten-free Chocolate-Coconut-Cranberry Cookies comes from the Readers’ Best Recipes cookbook. These 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 video instructions below! 

Photo Credit: 

Becky Luigart-Stayner


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 gluten-free old-fashioned 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. 

Makes 12 to 18 cookies. 

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