Cookie Week Focus: Recipe 2 of 4: Almond Coconut Cranberry Chocolate Chip Cookie (Vegan)😊
Who knew you could add brown rice flour to cookies? Yes, must for vegans to get more vitamin D.
Almond Coconut Cranberry Chocolate Chip Cookie (Vegan)
Cookies / Snacks / Baking / Desserts / Vegan
Makes 16 Cookies
1/4 cup (35 grams) shredded coconut
1/3 cup (40 grams) dried cranberries
1/2 cup (80 grams) vegan chocolate chips
1 cup (130 grams) brown rice flour
1/2 teaspoon (2 grams) baking soda
1/4 teaspoon (1 gram) salt
1/2 cup (120 grams) almond butter, raw or roasted
1/3 cup (45 grams) brown sugar
1/2 cup (50 grams) coconut oil
1/2 teaspoon (2 grams) almond extract
Preheat the oven at 325F (160C). Line cookie baking pan with parchment paper or leave ungreased.
In a food processor, combine the coconut, cranberries, and chocolate chips. Process until very finely chopped. Set aside.
In a medium bowl, whisk together the brown rice flour, baking soda, and salt. Set aside
In a large mixing bowl, add the almond butter, coconut oil, and almond extract. Beat with an electric mixer until combined, scraping sides of bowl occasionally. Stir in the flour mixture and then the coconut mixture. Mix until combined.
Place Shape dough into 1-inch balls, place 2 inches apart on cookie pan. Slightly flatten. Bake 12 - 15 minutes, until the edges are firm and lightly golden. Remove from the oven and let stand for 5 minute on cookie pan. Transfer to a wire rack and let cool. Serve and enjoy!