Coconut Cranberry Vegan Cookies
Coconut Cranberry cookies are a sweet treat filled with chewy cranberries and flaky coconut. They're perfect for dunking with a glass of milk.
Equipment
Ingredients
- 1 1/4 cups almond flour
- 1/4 small dried cranberries
- 1/2 cup unsweetened coconut flakes
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon maple sugar
- 1 tablespoon flax milled
- 2 tablespoons water
- 3 tablespoons butter flavored coconut oil
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees
- In a large bowl combine almond flour, cranberries, coconut flakes, baking powder, maple sugar, and salt. Stir to mix all ingredients well.
- In a small bowl put flax mill and water. Stir well and let set on counter for 3 minutes.
- Melt coconut oil in the microwave, about 15 seconds in a small microwave-safe bowl. Combine in the bowl with flax and water, and add vanilla. Sir well.
- Add liquid ingredients to the dry and mix until a soft dough is formed. Place in freezer for 10 minutes to chill then roll dough into balls and flatten them to 1/4 inch thick. Place on parchment lined cookie sheet.
- Bake 12 minutes or just until the edges start to brown. Remove from oven and allow to cool to room temperature before removing from pan.
Nutrition
Serving: 1cookie | Calories: 128kcal | Carbohydrates: 5g | Protein: 3g | Fat: 12g | Saturated Fat: 5g | Sodium: 116mg | Potassium: 27mg | Fiber: 2g | Sugar: 2g | Calcium: 38mg | Iron: 1mg
