a simple, tasty cookie with a new gluten free flour recommendation!
made without gluten, dairy, corn, eggs & refined-sugar
These are such a fun and easy cookie to make! Perfect for any time of the year, but I think the cranberries make them pretty great for the holidays.
I personally like Metta’s blend for this recipe because of its rich flavor and that it’s full of healthy grains and seeds. The blend is also multipurpose and can be used for savory recipes like roti, which I hope to attempt soon! I encourage you to read more about their flour and why Abha created this blend for her family on their website.
This recipe makes about three dozen bite sized VEGAN cookies!
- 2 cups gluten free flour (I used Metta Gluten Free Atta – see details above)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup coconut oil
- 2/3 cup brown coconut sugar
- 2 tsp vanilla
- 1/2 cup almond milk
- 1/2 cup fresh cranberries, cut in fourths
- 3/4 cup chocolate chips
Preheat oven to 325F. Combine all dry ingredients in bowl and set aside. Next add coconut oil and sugar to a mixing bowl and stir on high for 30 seconds – 1 minute. Add in vanilla and almond milk and mix again. Slowly add in dry mixture and mix on low until thick and fully combined.
Cut cranberries into fourths and measure out 1/2 cup. You can also slightly mash these so the flavor spreads more in the dough. Add into dough mixture and combine–switching to a paddle is preferred with this step.
Line a baking sheet with parchment paper and set aside. Roll dough into small balls and place on baking sheet. Press each one down gently with the back of a spoon. You can use the photo in this recipe for a reference on size!
Bake for 10 minutes. Let cool for a couple minutes and then transfer to cooling rack for 10 minutes.
Meanwhile, melt chocolate chips. Once melted and cookies are cooled, dip one half of each cookie in the chocolate and then set back on cooling rack or baking sheet. Let harden for at least 30 minutes. Store these cookies in the fridge or freezer!