5th Day of Gluten-Free Cheer: Gluten Free Cranberry Coconut Cookies

There’s something special about a cookie that captures both comfort and brightness in a single bite, and that’s exactly what these Gluten-Free Cranberry Coconut Cookies deliver. Bursting with tart dried cranberries, sweet coconut flakes, and a soft texture, they’re the kind of treat that feels at home on a holiday cookie platter or in a cozy afternoon snack lineup. Best of all? They just happen to be completely gluten-free without sacrificing flavour or texture.

Yield: Approx. 20–24 cookies (depending on size)

Prep time: ~15 minutes

Bake time: ~10–12 minutes

Cool time: ~10 minutes

Ingredients

• 1 package (350 g) Grain Zero Cookie Mix. 

• ½ cup (113 g) unsalted butter, softened (or dairy-free alternative if desired)

• ¼ cup water

• 1 tsp pure vanilla extract (optional)

• ½ cup dried cranberries

• ½ cup white chocolate

• ¼ cup shredded coconut

• A pinch of sea salt (to bring out sweetness)

  
  

Instructions

1. Preheat your oven to 350 °F (175 °C) and line a baking sheet with parchment paper or a silicone baking mat.

2. In a large mixing bowl, combine the softened butter, water, and vanilla until smooth and creamy.

3. Add the Grain Zero Cookie Mix to the bowl and stir until a dough forms. Add min-ins and mix through.

4. Scoop roughly 1½ tablespoons of dough (or use a cookie scoop) and roll into balls. Place them on the prepared baking sheet about 2 inches apart, then gently flatten each ball with the palm of your hand or the bottom of a glass to a thickness of about ½-inch.

5. Bake in the preheated oven for 10-12 minutes, or until the edges are just golden. The centers may look slightly soft—that’s okay; they’ll set as they cool.

6. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely (~10 minutes).

Storage

• Store in an airtight container at room temperature for up to 5 days.

• For longer storage, freeze baked cookies (once cooled) in a freezer-safe bag for up to 2-3 months. Thaw at room temperature before serving.

  
  

Why this mix works

• Grain Zero’s cookie mix is gluten-free and grain-free, made with almond flour and organic coconut nectar, and designed for ease of use.

• Because the base is nut-based (almond flour), cookies have a naturally rich, slightly nutty flavour—perfect for holiday treats.

• You get the convenience of a baking mix plus the freedom to customize with holiday-themed add-ins and flavours.

  
  

Friendly tips & tweaks

• If you want a softer, chewier texture: reduce bake time by 1-2 minutes and ensure cookies are thicker when you flatten them.

• For crispier texture: flatten dough a bit more before baking and bake for up to 12 minutes or until edges are well-defined.

• If you’re dairy-free: substitute the butter with ½ cup (113 g) coconut oil or a vegan butter alternative.