Coconut Chocolate Cranberry Cookies – Grain-Free and Vegan
Desserts / Cookies / Snacks / Vegan / Grain-Free
Makes 22 Cookies
1-1/2 cups (130 grams) shredded coconut
1/2 cup 65 grams) dried cranberries
3/4 cup (100 grams) cassava flour
1/4 teaspoon baking soda
1/2 cup (130 grams) can coconut milk
1/2 cup (110 grams) Zuga natural sweetener
1 teaspoon (4 grams) vanilla extract
1/2 cup vegan chocolate chips
Preheat oven at 375F (190C). Grease or line with parchment cookie baking sheet.
In food processor, add the coconut and cranberries, processed until cranberries are finely grounded. Pour into a large bowl, add the cassava flour and baking soda. Stir to combine, set aside.
In a large mixing bowl, add the coconut milk, Zuga, and vanilla. Whisk until thoroughly combined. Add the coconut mixture, stir until combined.
In food processor add the chocolate chips and process until finely grounded. Add to the coconut batter, stir until combined. Scoop tablespoonful of the mixture onto the prepared cookie sheet, place at least 2 inches apart and shape as desired. Either flatten with greased fingers or used a cookie cut-out.
Bake for 10 - 12 minutes or slightly brown around the edges. Cool on cookie sheet for about 5 minutes, then using a flat spatula, carefully transfer cookies to wire rack to cool completely. Enjoy!
Guilt-free, heart healthy easy Valentine Cookies that is grain-free, vegan, paleo, vegetarian and always gluten-free and dairy-free.