Coconut Cranberry Vegan Cookies are gluten free, dairy free and low sugar so you can have a healthy alternative to your cookie cravings. The sweetness in these comes from the cranberries and coconut.
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
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.
Keywords: vegan cookies, gluten free