Coconut? Yes, please.

I just recently started liking coconut.  So, I made some cookies that are jam-packed with coconut today.  And, they are gluten-free!

Here are the ingredients:

First, preheat your oven to 350F.  In a large bowl, combine the oats, flour, baking soda, cinnamon, and salt.

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In a medium bowl, whisk together the cane sugar, brown sugar and the egg.  Then, add the melted coconut oil and vanilla.  Whisk for another minute or so until well combined.

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Pour the wet ingredients into the dry ingredients and stir until all of the dry ingredients are moistened.  Combine the cacao nibs, dried cranberries and coconut (this is a very thick batter so I used my hands to combine everything together).

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On a lightly greased baking sheet, drop rounded 1 tablespoon-sized of the dough, making sure to leave about 1-2 inches in between each cookie.  Bake for 8-9 minutes, making sure not to over bake.  Cookies will look soft but will continue to crisp up as they cool.  Let the cookies cool on the baking sheet for about 5 minutes then transfer to a rack to continue cooling.

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If you like coconut as much as I do, then you’ll love these!  Happy baking!

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