Vegan Coconut-Cranberry Cookies
Coconut flour is a great gluten-free alternative to traditional flour and adds a delicious coconut flavor to these cookies.
This is vegan and gluten free recipe. Dish can be prepared in 27 minutes. Even a beginner can handle preparing this dish. Number of ingredients: 8.
Ingredients
- 1 cup Coconut flour
- 1/2 cup Almond flour
- 1/2 teaspoon Baking powder
- 1/4 teaspoon Salt
- 1/4 cup Coconut oil
- 1/4 cup Maple syrup
- 1/2 teaspoon Vanilla extract
- 1/2 cup Dried cranberries
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine coconut flour, almond flour, baking powder, and salt.
- In a separate bowl, whisk together coconut oil, maple syrup, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing well.
- Fold in the dried cranberries.
- Roll the dough into small balls and place them on a baking sheet lined with parchment paper.
- Flatten each ball slightly with the back of a spoon.
- Bake for 12 minutes or until the edges are golden brown.
- Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
- Enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 150kcal
- % Daily Value *
- Total Fat 9g14%
- Total Carbohydrate 16g6%
- Sugars 9g
- Protein 2g4%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.