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These cranberry pumpkin seed coconut flour cookies are a perfectly autumnal, wonderfully nourishing little treat that you can enjoy guilt-free any time.
These cranberry pumpkin seed coconut flour cookies are pillowy little bites of delight. While they’re tangy, sweet, chewy, and crunchy, they’re also incredibly healthy and work well for a snack, treat, or even breakfast. Completely craveable without even the slightest hint of guilt. There’s just something about the wonderfully autumnal combination of brightly flavoured dried cranberries with the mellow nuttiness of the pumpkin seeds that works so beautifully. Made with coconut flour and sweetened with honey, these cookies are gluten-free and refined sugar-free, and work beautifully as a satisfying, comforting, but health-conscious addition to any fall dessert table.
Another healthy cookie recipe to try next: Tahini Almond Flour Cookies With Raw Honey
Ingredients Needed for the Coconut Flour Cookies
You’ll need:
- Coconut flour
- Baking soda
- Sea salt
- Coconut oil
- Honey
- Eggs (or a plant-based substitute)
- Vanilla Extract
- Raw pumkin seeds
- Dried cranberries
If you’ve never baked with coconut flour before, you’ll notice that the recipe calls for very little of it compared to what you would use with regular all-purpose flour, gluten-free flour blends, or even almond flour. It’s important to note that the amount you see noted on the recipe card below is correct. Coconut flour is incredibly absorbent, and while it may seem like you haven’t added enough compared to the amount of wet ingredients in your cookie dough, you’ll see that within about a minute or two, the coconut flour will have absorbed everything, and you’ll have a perfect, easy-to-work-with cookie dough. Just trust the process. 🙂
More healthful and cozy baking: Honey Banana Bread With Almond Flour
Method for Preparing the Cranberry Pumpkin Seed Cookies
In a medium bowl or the bowl of a stand mixer fitted with the paddle attachment, combine the eggs, honey, coconut oil, and vanilla. Mix well until everything comes together into a smooth, even mixture.
Add the baking soda, salt, and coconut flour and mix until everything is combined. The dough will seem a bit loose, sticky, and wet at first, but it will firm up within a minute or two as the coconut flour absorbs the liquid. Add in the cranberries and the pumpkin seeds and mix until the add-ins are well distributed throughout the dough.
Using a small cookie scoop, scoop out the cookie dough onto a baking sheet lined with parchment paper or a Silpat baking mat. Flatten each cookie slightly so it’s in the shape of a fat disk, as these cookies don’t flatten or spread much during baking.
Bake in a 350° oven for about 12 minutes or until the cookies start to turn golden brown. Remove the cookies from the cookie sheet and transfer them to a wire cooling rack to cool completely. Store them in an airtight container in the refrigerator for up to a week, or store them in the freezer to keep for longer.
Fan favorite healthy recipe for chocolate lovers: Three-Ingredient Date Fudge Recipe
Here’s the full printable recipe!
These cranberry pumpkin seed coconut flour cookies are a perfectly autumnal, wonderfully nourishing little treat that you can enjoy guilt-free any time.
- 1/2 cup Coconut flour
- 1/4 tsp Sea salt
- 1/4 tsp Baking soda
- 1/4 cup Coconut oil melted
- 1/4 cup Raw honey
- 2 Eggs
- 1/4 cup Dried cranberries
- 1/4 cup Raw pumpkin seeds
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In a medium size bowl, or the bowl of a stand mixer fitted with the paddle attachment, combine the coconut oil, honey, eggs, and vanilla. Mix well until all ingredients come together into a smooth mixture.
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Add in the coconut flour, baking soda, and salt. Stir until all dry ingredients are incorporated into the wet. The mixture will seem a bit runny at first, but the coconut flour will absorb all the liquid within one to two minutes.
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Mix in the dried cranberries and pumpkin seeds and stir well until everything is evenly distributed throughout the cookie dough.
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Line a baking sheet with parchment paper or a Silpat. Scoop out the cookie dough using a small cookie scoop, flatten it into a small disk, then place it on the cookie tray.
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Bake at 350° for about 12 minutes, or until the edges of the cookies just start to turn golden brown. Transfer the cookies to a wire cooling rack to cool completely.
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Store the cookies in an airtight container in the fridge for up to a few days, or freeze them for longer storage.
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Courtenay Hartford is the author of creeklinehouse.com, a blog based on her adventures renovating a 120-year-old farmhouse in rural Ontario, Canada. On her blog, Courtenay shares interior design tips based on her own farmhouse and her work as founder and stylist of the interior photography firm Art & Spaces. She also writes about her farmhouse garden, plant-based recipes, family travel, and homekeeping best practices. Courtenay is the author of the book The Cleaning Ninja and has been featured in numerous magazines including Country Sampler Farmhouse Style, Better Homes and Gardens, Parents Magazine, Real Simple, and Our Homes.