Vegan Almond Flour Coconut, Walnut, & Cranberry Cookies
My first introduction to a good tasting almond flour cookie that was actually moist was an eye opener. Up till that time, my impression of “healthy” cookies was that they were bland and very dry. They were meant for “die-hard” vegans who chose health over taste - or at least their taste buds no longer liked sweets as the majority of the population does.
So I wanted to make a cookie that was moist, sweet, and still vegan and healthy. These cookies have just the right amount of sweetness from maple syrup along with the dried cranberries, and the coconut oil lends moistness to the mix. These cookies are easy to make and hit the spot when you’re craving a little sweetness in your life.
Now if you’re more of a lover of chocolate, have no fear, I also have a vegan chocolate chip cookie recipe for you! But for those of you that love the mixture of sweet with a little crunch, look no further, you have arrived at scrumptious deliciousness. Enjoy!
ingredients:
Prep time: 15 minutes
Bake time: 15 minutes
Yields 18 cookies
1 ½ C almond flour
2 ½ T cornstarch
½ tsp baking soda
¼ tsp salt
2 ½ T coconut oil, melted
⅓ C maple syrup
1 tsp vanilla extract
¼ C unsweetened shredded coconut
¼ C chopped walnuts
¼ C dried cranberries (look for reduced sugar ones)
instructions:
Preheat oven to 350*
Line a rimmed baking sheet with parchment paper.
In a bowl, mix the first 7 ingredients until a dough forms. Add the next 3 ingredients one at a time, mixing in completely before adding the next ingredient.
Using a measuring tablespoon as a scoop, place tablespoon mounds of dough on a parchment-lined baking sheet 1-2 inches apart.
Bake for 15 minutes (no longer). Remove cookies and cool on a rack. Store in an airtight container with a small piece of bread to keep the cookies moist.
Enjoy!
