Gluten, dairy, corn, eggs, and refined-sugar free cookies that are easy and fun to make. Perfect any time of the year, but cranberries make them ideal for the holidays.
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
INGREDIENTS
- 2 cups Metta flour
- ⅔ cup brown coconut sugar
- ½ cup almond milk
- ½ cup coconut oil
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 2 tsp pure vanilla extract
- ½ cup fresh cranberries, cut in fourths and slightly mashed
- ¾ cup chocolate chips
DIRECTIONS
- Preheat the oven to 325°F.
- Combine all dry ingredients in bowl and set aside.
- Next, add coconut oil and sugar to a separate mixing bowl and stir on high for 30 seconds – 1 minute.
- Add vanilla and almond milk and mix again.
- Slowly, add in dry mixture and mix on low until think and fully combined.
- Cut cranberries into fourths and measure out ½ cup. You can also slightly mash these so the flavor spreads more in the dough.
- Add the cranberries to the 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. Use the photo in the photo above for a reference on size.
- Bake for 10 minutes. Let cook for a couple minutes and then transfer to cooling rack.
- Meanwhile, melt the 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. Enjoy 😊They can be stored in the fridge or freezer!
Note: The recipe was developed by Olivia or a.k.a. Liv of www.livwelleatwell.com. Liv has personally dealt with several health issues in her life and has found ways to heal with dietary changes. She is now on a journey to help others like her, who struggle with dietary restrictions and still want to enjoy food. For other recipes from her, go to her blog page above, or her Instagram page at @livwelleatwell or facebook page at https://www.facebook.com/livwelleatwell/
I’m grateful for her creativity and permission to share this wonderful recipe here.
The photo is also courtesy of Liv!
Have you used Metta gluten-free flour for this recipe or any other recipe?
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Any questions or concerns or ideas on how to improve our recipe and/or process, please feel free to contact us at mettagfatta@gmail.com
