Gluten-free cranberry cookie recipe

Coconut oil is a key ingredient in these gluten-free cranberry cookies. It’s fantastic for creating baked goods, especially for those who are lactose intolerant. As well as using it to make cookies, cakes, brownies, bread, crumbles and even pastry can all be made by substituting the oil or butter with coconut oil. You need less coconut oil in comparison to other oils/butter, so reduce it by around a quarter, and thanks to the sweetness of coconut oil, you can also reduce the amount of sugar you need to add to the recipe too.

Ingredients 

(makes 20 cookies)

125ml melted coconut oil

1 egg

3tbsp of honey

Half a teaspoon of vanilla extract

100g rice flour

100g almond flour

50g gluten free oats

25g desiccated coconut

Pinch of bicarbonate of soda

Pinch of salt

Pinch of cinnamon

75g dried cranberries (try to find ones sweetened with fruit juice as oppose to sugar)

Method

Preheat the oven to 175°C. Line two flat baking trays with greaseproof paper and set to one side.

Add the melted coconut oil, egg, vanilla and honey to your food processor and blitz together. Scrape down the sides.

In a mixing bowl, combine the rice and almond flour, oats, coconut, baking soda, salt and cinnamon and stir to combine. Add half of the dry mixture to the wet ingredients in the food processor and blitz. Scrape down the sides, then add remaining dry mixture. Continue to process until the dough is well combined.

Stir in the cranberries ensuring they are evenly dispersed throughout dough.

Spoon tablespoon-sized scoops of cookie dough onto the prepared baking trays about 5cm apart. Bake for 10 to 12 minutes until just golden brown. These cookies will be very soft when you first take them out of the oven but will firm up once they’re cool.