Chocolate Chip Cranberry Coconutty Cookies Recipe

Name: Chocolate Chip Cranberry Coconutty Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; ½ cup coconut oil (softened); ¼ cup brown sugar (packed); 12 agave syrup; 1 egg; 1 egg yolk; 1 teaspoon cinnamon; 2 teaspoons baking soda; ½ teaspoon salt; ⅓ cup coconut flour; ⅔ cup whole wheat flour; 1 ½ cups rolled oats; ½ cup dried cranberries (soaked in hot water for 20 minutes and drained); ½ cup chocolate chips

Servings: persons

2 tablespoons butter
½ cup coconut oil (softened)
¼ cup brown sugar (packed)
12 agave syrup
1 egg
1 egg yolk
1 teaspoon cinnamon
2 teaspoons baking soda
½ teaspoon salt
⅓ cup coconut flour
⅔ cup whole wheat flour
1 ½ cups rolled oats
½ cup dried cranberries (soaked in hot water for 20 minutes and drained)
½ cup chocolate chips

1
Cream butter, oil, and sugar until smooth.
2
Beat in agave, egg, and yolk.
3
Add in dry ingredients minus oats, cranberries, and chocolate chips.
4
Mix well.
5
Fold in oats, cranberries, and chocolate chips.
6
Form 1 inch balls.
7
Spray cookie sheet or stone with pam.
8
Slightly flatten cookies.
9
Bake at 350 for 8 to 10 minutes.

787

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons butter, ½ cup coconut oil (softened), ¼ cup brown sugar (packed), 12 agave syrup, and more.

Yes, Chocolate Chip Cranberry Coconutty Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Chip Cranberry Coconutty Cookies

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