These vegan cranberry coconut cookies are delicious, with their melt-in-your-mouth texture and tangy yet buttery taste. Best of all, they are refined sugar-free (sweetened using natural coconut flower nectar) and contain nothing but 100% wholefood ingredients. They make the perfect treat or take to work/school snack but be warned: the coconut flour makes these so subtle and light … It’s hard to stop at one!
Low GI, Vegan, Nut, Dairy, & Refined Sugar-Free
Makes: approximately 13 large cookies
Level of Difficulty: Easy Peasey!
Time Taken: 35 minutes
Magical Ingredients:
- 100g coconut flour
- 100g organic spelt flour
- 100g coconut flower nectar
- 100g organic coconut butter
- 1 tbsp chia seeds
- 150g sundried cranberries (you may substitute with other dried fruits like goji or golden berries)
- 1 tsp baking powder
- 1/2 tsp vanilla
- 4 tbsp filtered water + extra (as needed)
What to do:
1. Preheat the oven to 180°C
2. Combine the chia seeds with 4 tbsp water and set aside to congeal
3. While the chia seeds congeal, melt the coconut butter (simply place the coconut butter in a small bowl, boil some water in a large pot and then place the small bowl of coconut butter in the large pot of boiling water until melted – about 10 minutes)
4. Combine the melted coconut butter and coconut flower nectar
5. Sift the flours into the butter and nectar mixture and then add the congealed chia seed water mixture – combine well (at this stage, the dough consistency will be relatively dry so you will need to add extra water as needed)
6. Add the vanilla and baking powder and combine
7. Add the dried cranberries and distribute them evenly through the coconut batter
8. Shape your cookies to the desired size (using an ice cream scoop is a great way to get evenly sized cookie balls – then flatten them using your hands to about 1cm thickness)
9. Bake at 180°C for 10-15 minutes (regularly checking after 10 minutes) until golden and crispy
Enjoy ☺
