Happy December Everyone! If you’re in need of a quick DIY gift idea for friends and family, I’m not sure you can go wrong with a fresh batch of homemade cookies. Our holiday Coconut Cranberry Cookies are a big hit at the Kelly house and cover all of the dietary restrictions we have. Making our cookies without eggs, refined oil, or gluten doesn’t mean we had to give up on those sought-after characteristics of a well made cookie. These babies are slightly crisp on the outside with a chewy center and most people would never know they are both vegan and gluten-free.
Following the recipe:
Following a recipe when baking is extremely important, especially when using gluten-free flours and nut butters. We have included a list of the brands we used for this recipe in the notes section. Some nut butters are more runny than others, especially if making your own. I would say, the best rule of thumb is to make your first batch following our recipe and then branch out with your own special touches and favorite brands from there. The finished dough should have the look and feel of your typical chocolate chip cookie dough; however, after rolling the dough into a ball, I always flatten them slightly with the back of a spatula.
