Coconut Cashew Cranberry Cookies


  • 1 1/2 cup 'Just Cashew Meal' cashews from Trader Joe's
  • 1 cup organic shredded coconut
  • 1 handful of dried cranberries 
  • 1/3 cup organic granulated sweetener
  • 1/4 teaspoon organic vanilla extract or 1 scrape vanilla bean
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon pink himalayan salt
  • 1/4 cup organic coconut oil (melted/liquid)
  • 2 tablespoons organic full fat coconut milk
  1. Add the cashew meal, coconut flakes, and cranberries in a food processor and pulse until they are coarse and crumbly. 
  2.  Add the sweetener, vanilla extract, pink himalayan salt and baking soda to the cashew/coconut/cranberry mixture in the food processor and pulse again until everything is well combined.
  3. Add in melted coconut oil and coconut milk to the processor and pulse again until everything is well combined. Pro-tip: Make sure the coconut milk is stirred in with the melted oil coconut oil before combining to the mixture. 
  4. Using a teaspoon, scoop the cookie dough into the palms of your hand and roll gently into a ball shape.
  5. Lay them on a baking sheet, and gently press down the cookies slightly (they will flatten out a little bit more while baking).
  6. Bake at 350 degrees for approximately 8 to 10 minutes. Pro-tip: Keep an eye on them so they don't overcook/burn. They cook very fast. To prevent them from burning on the bottom, put the baking sheet with the cookie dough on top rack of the oven. 
  7. After removing the cookies from the oven, let them sit for 5 to 10 minutes or until they cool completely. DO NOT try to remove them while they are still warm, they will crumble and break apart. This is probably the most important tip!
  8.  Once they are cool enough to the touch, gently lift and transport the cookies to a cooling rack so they can crisp up.


Crystal LeungComment