Last updated on 22 January 2026 by BLC Editorial Team
Coconut Cranberry Cassava Cookies
This recipe is from our 3 Day Sample as displayed on our Meals Plans for Diet & Nutrition.
- 210 gms Cassava Flour
- 5 gms Baking Soda
- 9 gms Gelatin
- 59 mls Coconut Oil (melted)
- 36 gms Coconut Sugar
- 184 gms Pureed Pumpkin
- 5 mls Vanilla Extract
- 119 mls Water (as needed)
- 61 gms Dried Cranberries (unsweetened)
- 40 gms Coconut Flakes (unsweetened)
- Preheat the oven to 190ºC. Line a baking sheet with baking paper or use a silicone mat.
- In a mixing bowl, combine the cassava flour, baking soda, and gelatin.
- In a separate bowl, whisk together the coconut oil, coconut sugar, pureed pumpkin, and vanilla. Add the dry ingredients to the wet batter and stir until incorporated. Add one tablespoon of water at a time until the dough is crumbly and sticks together when squeezed.
- Fold in the cranberries and coconut flakes. Roll a few tablespoons of dough for each cookie. Arrange the cookies onto the baking sheet and gently flatten each one. Bake for 10 minutes, or until your desired firmness is reached. (Note: these cookies have a chewy consistency and will get firmer as they cool.) Enjoy!
- Leftovers – Store in a container at room temperature for up to four days, or freeze if longer.
One serving equals approximately two cookies.