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Gluten-Free Holiday Cookie Party & Choco Cranberry Coconut Macaroons

Delicious gluten-free chocolate cranberry coconut macaroons and eleven other wonderful holiday cookies from favorite food bloggers. All are vegan!
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Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 2
Author: Linda & Alex


  • cup + 2 tablespoons of white rice flour
  • 3 tablespoons of coconut flour
  • 1 cup of finely shredded desiccated coconut
  • ¼ cup of sugar
  • ¼ teaspoon of finely ground sea salt
  • 1 cup of finely chopped fresh cranberries
  • 1 13.5 ounce can of coconut milk I used regular, if you use light it might be too wet
  • 1 teaspoon of pure vanilla extract
  • 1 cup of dark vegan chocolate chips I use Enjoy Life brand


  • 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.
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