Vegan Grain-Free Festive Cranberry Cookies with a Vanilla Drizzle

Jennifer L. Weinberg

A delicious grain-free paleo vegan festive cookie with flavors of cranberry and coconut, made without flour, gluten, eggs, yeast, nuts or dairy!

Print Recipe

Prep Time 15

Cook Time 10

Total Time 25

Ingredients

½ cup organic coconut butter/manna gently warmed
1 ½ Tbps coconut nectar or maple syrup
½ tsp organic vanilla extract
10 drops vanilla liquid stevia
½ Tbsp freshly ground flax meal + 1 ½ Tbsp water*
¼ tsp sea salt
¼ tsp baking soda
¼ tsp cinnamon
¼ cup unsweetened shredded coconut
¼ cup organic cranberries finely chopped

Instructions

Preheat oven to 350F.
Combine coconut butter, coconut nectar, vanilla extract, stevia, flax egg, sea salt, baking soda & cinnamon.
Fold in shredded coconut and cranberries.
Refrigerate batter for 10-15 minutes.
Drop rounded spoonfuls of batter onto a baking pan (I prefer stainless steel) lined with unbleached parchment paper or greased well with coconut oil.
Bake cookies for approximately 8-10 minutes.
Remove from the oven. Cookies will be very fragile and crumble easily when warm so allow to sit for around 15 minutes on the pan before transfering to cooling rack.
Drizzle with vanilla drizzle if desired.
Enjoy!
Store leftovers in airtight container.

Notes

Vanilla Drizzle
1/3 cup Coconut Butter
8 drops liquid stevia (vanilla or plain)
1/4 tsp vanilla extract (if using plain stevia)
Gently warm coconut butter to melt and combine with vanilla and stevia.
Drizzle atop of cooled cookies.
*Flax Egg: make a flax egg by soaking 1/2 Tbps freshly ground flax meal (you can use a clean coffee grinder to grind whole flax seeds into a course meal) in 1.5 Tbps water. Stir together and allow to sit in the fridge for 30-60 minutes.