Gluten-Free Cranberry Apple Cookies
These egg-free, vegan, and gluten-free cookies are super tasty and full of seasonal flavors — and better yet pack a lot of nutrients like fiber, antioxidants and omega-3s.
Servings Prep Time
20 15Minutes
Cook Time
20Minutes
Servings Prep Time
20 15Minutes
Cook Time
20Minutes
Ingredients
Instructions
  1. Heat oven to 350° F. In a medium bowl whisk together tapioca flour, almond flour, oats, cinnamon, baking soda, and salt.
  2. 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.
  3. 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.
  4. Line two baking sheets with parchment paper.
  5. On the baking sheets, form medium-sized cookies about 2 inches apart. Bake for 18-20 minutes or until they just begin to brown.
  6. Allow to cool on baking sheets then transfer to a rack or plate to cool completely.
Recipe Notes

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.