I’m not much of a baker, but now and again I’ll experiment and when I do I usually try to create something which suits my needs — egg-free (since I have a sensitivity to them) and gluten-free.
Though I could have used butter in this recipe, I opted for coconut oil so these are vegan as well.
I love eating cranberries but since they are seasonal and more difficult to find year-round, I try to find ways to enjoy them while I can.
Besides cranberry sauce, what else can you do with them? Add them to cookies or other baked goods!
They are packed full of antioxidants and manganese, vitamin C and fiber (according to whfoods.com).
Cranberries are especially great for helping to ward off urinary tract infections due to their high proanthocyanidin content, a particular phytonutrient which makes it difficult for bacteria to adhere to the urinary tract lining.
Besides the awesomely healthy cranberries, this recipe also delivers a hefty dose of fiber from the chia seeds, oats, almond flour, coconut, apple and dates.
Healthy fats: chia seeds and walnuts both contain some omega-3 fatty acids and coconut oil is a unique fat all on its own.
And guess what? On top of all these great ingredients already, there is no refined white sugar used in the making of these beauties. I have however opted to use some sweeteners in the form of dates and maple syrup. Though I see nothing wrong with enjoying the real deal from time to time (a sugary treat), I find that many cookie recipes out there simply call for way too much sugar. I think the dates and maple syrup are healthier alternatives to sugar and still provide some nutrients unlike the white refined stuff. If you’re super sensitive to sweets, you could even cut the dates down to 1-2 or eliminate altogether.
I hope you enjoy these cookies as much as I have. Just so you know, they are going to turn out more soft in texture than hard and crunchy. I believe the tapioca flour is what is partially contributing to the softer and more moist texture; that as well as the chia seeds.
The best part is that I don’t feel as guilty about eating more than a serving of these because they are lower in sugar, contain no dairy, and provide a bunch of fiber and fresh fruits!
Let me know what you think!
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| Prep Time | 15 Minutes |
| Cook Time | 20 Minutes |
| Servings |
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- 3/4 cup tapioca flour
- 3/4 cup almond flour
- 1 cup fresh cranberries raw
- 1/2 cup gluten free oats
- 1/2 cup coconut oil
- 1/2 cup unsweetened full-fat coconut milk almond milk could be substituted
- 1/4 cup chia seeds
- 1/4 cup walnuts crushed or chopped
- 1 small green apple chopped into tiny pieces. I left skin on, though you can peel it
- 3 dates pits removed and chopped in small pieces
- 2 tbsp maple syrup
- 2 tbsp unsweetened shredded coconut
- 1 tbsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1 pinch salt
Ingredients
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- Heat oven to 350° F. In a medium bowl whisk together tapioca flour, almond flour, oats, cinnamon, baking soda, and salt.
- In a separate bowl mix together softened coconut oil, coconut milk, chia seeds, maple syrup, and vanilla extract. Stir well and make sure coconut oil does not clump.
- Combine ingredients of both bowls together, mixing well. Add remaining ingredients to combined mixture: cranberries, walnuts, apple, dates, and shredded coconut. Mix thoroughly making sure cranberries and apples are dispersed evenly.
- Line two baking sheets with parchment paper.
- On the baking sheets, form medium-sized cookies about 2 inches apart. Bake for 18-20 minutes or until they just begin to brown.
- Allow to cool on baking sheets then transfer to a rack or plate to cool completely.
These cookies will turn out more soft than hard and crunchy. I believe the tapioca flour is what is partially contributing to the texture, as well as the chia seeds. Also, they are moist and not dry like some gluten-free baked goods due to the starch and consistency from the tapioca.
If you like the taste, but prefer a harder/crunchier cookie, you could adjust the amounts of flours: less tapioca and more almond.