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cranberry coconut cookies gf

cranberry recipes

Cranberries. One of the world’s healthiest foodies according to World’s Healthiest Foods.  While the Vitamin C and fiber are great, what makes cranberries, and we’re talking fresh cranberries, super are the phtyonutrients in them. These phytonutrients protect against a lot of things like UTI (Urinary Tract Infections), immune support, cardiovascular benefits, anti-cancer and more. So why not try to get more fresh cranberries into your diet other than just cranberry sauce on the Thanksgiving table. That’s what these cranberry coconut cookies, gf (gluten free) at that, help do!

Cranberries are notoriously bitter and tart. That’s why we have to doll them up with other ingredients and preparation techniques. It’s really hard to eat cranberries like blueberries. Just not palatable. But, I’m sure it’s really good for you! For me, one of the easiest ways to use cranberries is to change their composition by either putting them in the food processor or cooking them. For these cranberry coconut cookies, I used the food processor to grind them into a fine mixture. And, without, I think, compromising the nutrient value much, I incorporated them fresh into the cranberry coconut cookie mixture.

When these mounds of goodliness come out of the oven and cool, they have a crunchy crispy texture on the outside. But, once you bit into them, there’s this heavenly fluff and softness that’s just divine. These cranberry coconut cookies will keep several days, but since you keep them covered, they’ll lose their crunchy exterior. Nevertheless, they’re soft mounds of cranberry cranberry coconut happiness!

One of my best and easiest desserts! Peach Custard Pie.

cranberry coconut cookies gf

cranberry recipes

cranberry coconut cookies gf

Yield: About 2 dozen


  • Preheat oven to 325
  • 1 cup cranberries, pulsed in food processor until fine mixture
  • 1 cup coconut, shredded, sweetened
  • 1 cup coconut flour
  • 1/8 tsp. sea salt
  • 1 tsp. vanilla
  • 1 1/4 cups sweetened condensed milk


  1. In a large mixing bowl, combine the cranberries, coconut, flour and salt. Toss and blend together with your hands.
  2. Add the vanilla and sweetened condensed milk and blend together well.
  3. Use a small spring scoop (holding about 1+ tablespoon) and dollop cookies onto to a cookie pan lined with parchment paper.
  4. Bake in a preheated 325 about 18-20 minutes or until still soft to the touch.
  5. Remove to a cooling rack.


When eaten right from the oven, these cookies have an exterior crunch!

These cookies will keep for several days. Store in an airtight container. They will soften.

Your sharing is GOLDEN! Thank you!

Your sharing and comments help me stay in business! Share a photo if you make the recipe #allyskitchen Thank you! xo Ally

cranberry coconut cookies gf

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