Dairy Free Chocolate Chip Coconut Cranberry Cookies

Dairy free chocolate chip coconut cranberry cookies; soft and chewy cookies filled to the brim with sweet cranberries, melting dark chocolate chips and chewy coconut flakes.

 

This blog definitely doesn’t need any more cookie recipes. On that note, today I’m sharing a cookie recipe.

Cookies are too delicious and versatile to only have a small handful of recipes, and this particular recipe for Dairy Free Chocolate Chip Coconut Cranberry Cookies is too good not to share!

dairy free chocolate chip coconut cranberry cookies

This recipe is dairy free, as there is no butter, margarine or milk present, and (with the use of a flax egg or two) could likely be made completely vegan with ease. So if you’re a lifelong cruelty-free eater, or still a brave “Veganuary” soldier, feel free to try it out and let me know how it goes.

dairy free chocolate chip coconut cranberry cookies

These are the first cookies I’ve ever made without using butter, and initially I was concerned that without that classic comforting buttery flavour, this bake wouldn’t be up to the usual standard. How wrong I was. The coconut oil helped these cookies hold their shape better than butter generally would, and a similar fat content means that there is no lack of flavour. The oil also helps to provide a gorgeously crisp edge to these cookies, the deliberate kind rather than that of an over-baking mistake (I speak from experience) While also allowing the dreamily dense and chewy centre that you want from a chocolate chip cookie. Hooray for successful kitchen experimentation!

dairy free chocolate chip coconut cranberry cookies

A mouthful in more ways than one, these Dairy Free Chocolate Chip Coconut Cranberry Cookies are not a cookie to be overlooked. Crisp edges, give way to that divinely soft and chewy centre. Flakes of coconut, sweet yet tangy cranberries and melting dark chocolate chips are all bursting from these bakery style cookies.  A lovely colleague of mine went as far to say these were “the nicest cookies he’s ever had.” (I’ll stop gloating now)

dairy free chocolate chip coconut cranberry cookies

I used cranberries simply because I had some leftover from the busy Christmas baking period, but feel free to swap them out for cherries, dates, almonds, pecans, or just more chocolate chips. The dark chocolate chips I use are incidentally dairy free, I buy Callebaut dark chocolate callets from Amazon, make sure to check if yours are too if dairy is a concern for you or anyone that will be eating these cookies.

These cookies would be equally delicious using white chocolate chips, or any chopped up chunks of whatever kind of chocolate you have lying around!

Anyway, enough chat. It’s cookie time.

Scroll down to find the full recipe for these Dairy Free Chocolate Chip Coconut Cranberry Cookies!

 

Dairy Free Chocolate Chip Coconut Cranberry Cookies

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 18-24 cookies

Dairy Free Chocolate Chip Coconut Cranberry Cookies

Dairy free chocolate chip coconut cranberry cookies; soft and chewy cookies filled to the brim with sweet cranberries, melting dark chocolate chips and chewy coconut flakes.

Ingredients

  • 150g (¾ cup) coconut oil (soft enough to scoop, but not melted)
  • 125g (½ cup) caster sugar
  • 125g (¾ cup) soft light brown sugar
  • 1 egg
  • 1 egg yolk
  • 250g (2 cups) plain flour
  • 75g (¾ cup) desiccated coconut
  • 1 tsp bicarbonate of soda
  • Pinch of salt
  • 125g (¾ cup) dark chocolate chips
  • 125g (¾ cup) dried cranberries

Instructions

  1. Look out 2-3 baking trays and line them with greaseproof paper.
  2. In a large bowl, beat together your coconut oil and sugars until combined into a lump of sandy-looking dough.
  3. Add your egg and egg yolk to the mixture, beating thoroughly between each.
  4. Weigh in the flour, coconut, bicarbonate of soda and salt and stir well to combine into a thick dough.
  5. Stir through the chocolate chips and cranberries.
  6. Using a dessert spoon or an ice cream scoop, scoop 18-24 little mounds of the cookie dough onto your prepared trays.
  7. Roll these dough lumps into little balls with your hands, this helps them keep a nice shape once baked!
  8. Chill the trays of dough in the fridge for at least 30 minutes (ideally 1-2 hours). This helps give them that lovely chewy texture.
  9. Meanwhile, preheat your oven – 190 C / 170 C fan / 375 F / gas mark 5.
  10. Bake the cookies one tray at a time for 13-15 minutes until they look dry on top. They may feel a little under-baked, but they will firm up as they cool!
  11. Once baked, allow the cookies to cool on their trays for 10 minutes before removing and cooling completely on a wire rack.
  12. Enjoy!

Notes

*Feel free to make these using butter instead of coconut oil if being dairy free isn't a concern for you!

http://maverickbaking.com/dairy-free-chocolate-chip-coconut-cranberry-cookies/

 

You may also like…

 dairy free triple chocolate brownies

Dairy Free Triple Chocolate Brownies

 

Salted Chocolate Chip Peanut Butter Cookies

 

[This post contains affiliate links]

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.