Cranberry and Coconut Cookies

Yesterday I bumped into an old school friend I haven't seen for nearly 30 years. He works as a baker, although he didn't give me any secret recipe he inspired a baked item for today's post. Good to see you Michael. These cookies are easy to make and the cranberries add to the coconut flavour. For those that need something gluten-free this is perfect.

Keyword: Cinnamon Ginger Cookies, Cranberry and Coconut Cookies, Gluten-Free Recipe, Gluten-Free Recipes, Healthy Eating, Healthy Recipe, Healthy Recipes

Servings: 16 cookies

Ingredients

½ cup sugar
¼ cup ground linseeds
2 cups (140g) gluten-free baking mix
⅓ cup (40g) dried cranberries
¼ cup desiccated coconut
160 g reduced-fat spread
1 Tbsp vanilla essence

Instructions

Line a large baking tray with baking paper.
In a large bowl combine all dry ingredients and mix well.
Add spread and vanilla and use fingertips to rub into dry mixture. Form 2 balls and shape into fat logs. Cover with plastic wrap and place in refrigerator for 1 hour.
When ready to bake heat oven to 180°C, remove plastic warp and cut each log into 8 pieces. Do not flatten. Place on a prepared baking tray and back for 10-12 minutes until golden brown.

Notes

From: Heslop, Rebecca; in Healthy Food Guide 101 Gluten-Free Recipes (2013) Healthy Life Media