1 13.5ouncecan of coconut milkI used regular, if you use light it might be too wet
1teaspoonof pure vanilla extract
1cupof dark vegan chocolate chipsI use Enjoy Life brand
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Preheat oven to 350° and line a baking sheet with parchment paper
In a large mixing bowl whisk the rice flour, coconut flour, sugar, and salt together until well blended. Add the desiccated coconut, cranberries, coconut milk, and vanilla and stir until well combined. Add the chocolate chips and stir to combine.
Drop by tablespoons on the cookie sheet and bake for 20 to 25 minutes or until the cookies begin to brown and are firm to the touch. Let cool on the pan for two minutes then transfer to a cooling rack.
Store in an airtight container in the refrigerator for up to a week or in a freezer bag for up to a month.