Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate
  • Record is Archived

    This article is now archived and is closed to further replies.

    Jefferson Adams
    Jefferson Adams

    Quick Cranberry Coconut Cookies (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    Using a pre-made baking mix can often be hit or miss. Truly making them your own comes with the personal ingredients you add. Thick coconut shavings give these cookies phenomenal texture. The cranberries add a nice layer of sweetness that to try and have just one—even two—of these simple indulgences is near impossible.

    Ingredients:
    3 cups gluten-free baking mix (for these, I like Pamela’s brand)
    2 cups sugar
    1 cup melted butter
    2 tablespoons orange zest
    1 ½ teaspoon vanilla extract (check for gluten-free)
    1 ½ cups dried cranberries
    1 cup unsweetened coconut flakes
    2 teaspoons cinnamon
    1 egg
    Pinch of salt

    Celiac.com Sponsor (A12):
    Directions:
    In a medium bowl, combine sugar, butter, orange zest, vanilla and egg.

    Slowly add sugar and butter mixture to a larger bowl with baking mix, cinnamon and salt. Gently stir until well-combined. Fold in cranberries and coconut flakes. Cover and refrigerate dough for 1 hour.

    Preheat over to 350° F and grease or line 2 baking sheets. Roll firmed dough into about 30 1-2-inch balls and align on sheet. Bake for 10-12 minutes. Let cool before serving.



    User Feedback

    Recommended Comments



    Guest Phyllis

    Posted

    I have problems with this recipe on 2 counts--first HOW could it come from a source called "vegan baking" when it contains a cup of butter? Second, why when we develop celiac disease, do we give ourselves a free pass on healthy eating? On what planet would any average health-conscious adult make a recipe that's this bad for heart, weight, blood glucose levels?? I know it's decidedly hard to make healthy baked products that taste good without wheat flour, but what are we trading our gut problems in for when every posted sweet recipe is a heart attack on a plate?

    Why would anyone think that we'd eat this kind of "unhealthy" food on a regular basis?? A little bit of a "not so healthy" treat once in a while ... Christmas! ... isn't going to make a difference. Eat a cookie and then get back on track with more healthy food choices. Fact is, as gluten-intolerant people, we're deprived of many tasty foods, so let's splurge for a cookie or two during the holidays. Merry Christmas to all gluten-free folks!

    Link to comment
    Share on other sites
    Guest Christina

    Posted

    I have problems with this recipe on 2 counts--first HOW could it come from a source called "vegan baking" when it contains a cup of butter? Second, why when we develop celiac disease, do we give ourselves a free pass on healthy eating? On what planet would any average health-conscious adult make a recipe that's this bad for heart, weight, blood glucose levels?? I know it's decidedly hard to make healthy baked products that taste good without wheat flour, but what are we trading our gut problems in for when every posted sweet recipe is a heart attack on a plate?

    I do not appreciate your preaching. You do not get to decide what the rest of the world eats. All I want to know when I read comments is: did the recipe work or not. And if you believe you are saving the world with such aggressive comments, think again. If anything, you might provoke a person to feel the urge to eat an entire cheesecake simply out of rebellion.

    Link to comment
    Share on other sites
    Guest Sarah
    I have problems with this recipe on 2 counts--first HOW could it come from a source called "vegan baking" when it contains a cup of butter? Second, why when we develop celiac disease, do we give ourselves a free pass on healthy eating? On what planet would any average health-conscious adult make a recipe that's this bad for heart, weight, blood glucose levels?? I know it's decidedly hard to make healthy baked products that taste good without wheat flour, but what are we trading our gut problems in for when every posted sweet recipe is a heart attack on a plate?

    Free choice Susan, don't eat it. Make your own. And there's always a subsitution. Lighten up!!

    Link to comment
    Share on other sites
    Guest mom
    IF YOU DONT LIKE IT, DONT MAKE IT SUSAN!

    Does being a celiac automatically mean you cant eat anything with sugar?

     

    Some of us like cookies!

    Relax a little. We love this recipe.

    Link to comment
    Share on other sites
    Guest Wpgman

    Posted

    I have problems with this recipe on 2 counts--first HOW could it come from a source called "vegan baking" when it contains a cup of butter? Second, why when we develop celiac disease, do we give ourselves a free pass on healthy eating? On what planet would any average health-conscious adult make a recipe that's this bad for heart, weight, blood glucose levels?? I know it's decidedly hard to make healthy baked products that taste good without wheat flour, but what are we trading our gut problems in for when every posted sweet recipe is a heart attack on a plate?

    Who cares, as long as it is tasty. I don't care where it comes from. I personally can limit myself to a few at a time. I'm so sorry that you can't.

    Link to comment
    Share on other sites
    Guest Brenda

    Tried these but didn't use Pamela's gluten-free flour which probably would have made a difference. I've never seen Pamela's where I shop. Dry and sandy and not very good unfortunately.

    Link to comment
    Share on other sites
    Guest madgirl999

    Posted

    FOR GOODNESS SAKE SUSAN! Get a grip...my celiac daughter tells you to shut up!

    Link to comment
    Share on other sites
    Guest Carla

    Excellent recipe... I tried it and love it. Thank you...

    Link to comment
    Share on other sites



    Guest
    This is now closed for further comments

  • Get Celiac.com Updates:
    Support Celiac.com:
    Donate
  • About Me

    Jefferson Adams

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University. His articles, essays, poems, stories and book reviews have appeared in numerous magazines, journals, and websites, including North American Project, Antioch Review, Caliban, Mississippi Review, Slate, and more. He is the author of more than 2,500 articles on celiac disease. His university coursework includes studies in science, scientific methodology, biology, anatomy, physiology, medicine, logic, and advanced research. He previously devised health and medical content for Colgate, Dove, Pfizer, Sharecare, Walgreens, and more. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of numerous books, including "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

    >VIEW ALL ARTICLES BY JEFFERSON ADAMS

     


  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Related Articles

    Scott Adams
    This recipe comes to us from Theresa Suart.
    Johns Favorite Cookies:
    ¼ cup white sugar
    ½ cup brown sugar
    ½ cup shortening, butter or margarine (gluten-free of course)
    1 teaspoon of flavoring (our Co-op has a gluten-free vanilla but sometimes we use rum instead)
    1 egg
    ¾ cup white or brown rice flour
    ¼ cup soy flour
    ½ teaspoon baking soda
    ½ teaspoon salt
    6 oz. package of chocolate chips (gluten-free, of course!)
    Cream the shortening in a large mixing bowl until very soft. Add the sugars, salt and vanilla and mix well. Add the egg and mix well. Preheat oven to 350F. Mix in the dry ingredients. Stir in the chocolate chips. Drop by SMALL teaspoons on lightly greased cookie sheets and bake 8 - 10 minutes (watch carefully). Cool on pa...


    Scott Adams
    This recipe comes to us from Jay Perlman.
    Yield: 12 cookies.
    Ingredients:
    l egg
    1/3 cup sugar
    2 tablespoons corn oil
    2 tablespoons water
    ¼ cup cornstarch
    Directions:
    Have fortunes prepared in advance. Beat egg on low speed until frothy. Beat in sugar, a little at a time, and continue beating until mixture is a very light yellow and thick. Fold in corn oil. Blend water and a little of the egg mixture into cornstarch, then stir into the remaining egg mix.
    Heat in a heavy, well seasoned griddle to 350F, or until drops of water bounce when dropped on the griddle (For griddles without temperature control, keep heat between low and medium), Drop heaping tablespoon of batter on the griddle and spread with the back of a spoon to about 4 inches wide ...


    Scott Adams
    Ingredients:
    ½ cup teff flour (dark or ivory)
    ½ cup sorghum flour
    ½ cup tapioca flour
    ½ cup cornstarch
    ½ cup almond or pecan meal
    ½ teaspoon xanthan gum
    1 ½ teaspoons salt
    1 ½ tablespoons baking powder
    1 teaspoon cinnamon
    ¾ cup (1½ sticks) butter or margarine
    ¼ cup honey
    1 cup brown sugar
    1 tsp. vanilla
    1-2 tablespoons water if needed
    Directions:
    Preheat oven to 325F. Grease two 12" x 15 1/2" baking sheets. In a medium bowl, whisk together the teff, sorghum, tapioca and cornstarch flours, almond meal, xanthan gum, salt, baking powder, and cinnamon. In a separate mixing bowl, beat together the butter, honey, brown sugar, and vanilla. Add in the dry ingredients and mix by hand. This should form a soft dough ball that will handle easily. (You prob...


    Amie  Valpone
    Gluten-Free and Dairy-Free Sugar Cookies
    Here's my tasty Gluten-Free Sugar Cookie Recipe just in time for the holidays.
    Gluten-Free, Dairy-Free and Vegan Sugar Cookies
    Ingredients:
    2 cups all purpose gluten free flour 1 tsp. baking soda 1/2 tsp. sea salt 1/2 tsp. cinnamon 1/4 tsp. nutmeg 1/2 cup Earth Balance Vegan Butter Sticks, softened 1 cup sugar or sugar substitute such as Stevia Egg Substitute for 1 large egg 2 tsp. almond extract 1/4 cup almond milk Instructions:
    Preheat oven to 350 degrees F. In a small bowl, combine flour, baking soda, sea salt, cinnamon and nutmeg. In a separate bowl, beat butter and sugar until creamy, then add egg substitute, almond extract and almond milk; mix well. Add flour mixture to the wet mixture; mix well. Scoop dough into balls. Place 2 inches apart on a cookie...


  • Recent Activity

    1. - knitty kitty replied to Louise Broughton's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      4

      Louise

    2. - knitty kitty replied to Blue Roan's topic in Related Issues & Disorders
      1

      Lymph nodes in neck + thyroid issues

    3. - cristiana replied to MeghanEileenReilly's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      47

      Severe Itching And No Rash

    4. - knitty kitty replied to MeghanEileenReilly's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      47

      Severe Itching And No Rash

    5. - SoBannaz replied to MeghanEileenReilly's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      47

      Severe Itching And No Rash


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      125,669
    • Most Online (within 30 mins)
      7,748

    Kerilyn6
    Newest Member
    Kerilyn6
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.8k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Popular Now

    • Louise Broughton
      4
    • sh00148
      19
    • pasqualeb
      9
    • Jean Shifrin
  • Popular Articles

    • Scott Adams
    • Scott Adams
    • Scott Adams
    • Scott Adams
    • Scott Adams
  • Upcoming Events

×
×
  • Create New...