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Oatmeal Cranberry Coconut Cookies

Crispy and chewy oatmeal cookies filled with dried chewy cranberries and crispy coconut flakes.

Course cookies, Dessert
Keyword cookie desserts, cookie recipes, cookies, oatmeal coconut cranberry cookies, oatmeal cookies
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 16 Cookies

Ingredients

Dry Ingredients

  • 1-1/2 cups Oat Flour
  • 1/2 cup Almond Flour
  • 1/2 tsp Salt
  • 1 tsp Cinnamon
  • 1/2 tsp Nutmeg

Wet Ingredients

  • 1 cup Swerve Dark or Light Brown Sugar (or your choice)
  • 3/4 cup Allulose Sweetener (or granulated sugar)
  • 8 tbsp Unsalted Butter softened or melted
  • 1 Large Egg
  • 3/4 cup Dried Cranberries
  • 1/2 cup Coconut flakes shredded and unsweetened
  • 1 cup Oats
  • 1/2 cup Almond Milk

Instructions

For the Dry Ingredients

  1. In a large bowl, whisk to combine flours, salt, cinnamon, and nutmeg. Set aside.

For the Wet Ingredients

  1. In the bowl of a mixer, cream together the butter and sugars.

  2. Add in the egg, vanilla, and almond extracts.

  3. Follow by adding in the flour to the wet ingredients in batches with the almond milk. Fold in the coconut, cranberries, and oats.

  4. Scoop out medium sized cookies and place them on a nonstick cookie sheet or parchment lined baking sheet. Using your hand pat the cookies flat.

  5. In a preheated oven at 350 degrees, bake the cookies for 15 to 20 minutes or until lightly golden brown.

Recipe Notes

Whenever possible, use organic ingredients.