Ingredients

• 1 cup old-fashioned rolled oats (certified gluten-free if needed)
• ¾ cup blanched almond flour
• ¼ cup coconut flour
• ½ tsp baking soda
• ¼ tsp sea salt
• ½ tsp ground cinnamon
• ¼ cup coconut oil or butter, melted & cooled
• ½ cup brown sugar–style monk fruit blend (e.g., Lakanto Golden—adds caramel depth)
• 1 large egg
• 1 tsp pure vanilla extract
• ½ cup dried cranberries (unsweetened or sugar-free)
• ⅓ cup unsweetened shredded coconut, lightly toasted
• Optional: 2 tbsp chopped pecans or walnuts for crunch

Instructions

Preheat oven to 350°F (175°C). Line baking sheets with parchment.
Whisk oats, almond flour, coconut flour, baking soda, salt, and cinnamon.
In another bowl, whisk melted oil, brown sugar substitute, egg, and vanilla until smooth.
Fold dry ingredients into wet, then stir in cranberries, coconut, and nuts (if using).
Chill dough 20 min—prevents overspreading and enhances chew.
Scoop 1.5-tbsp portions, roll into balls, and place 2″ apart. Flatten slightly with palm.
Bake 11–13 min until edges are golden and centers look set.
Cool 5 min on sheet—cookies firm as they cool. Store airtight for up to 5 days (they stay moist!).