Chocolate & Cranberry Bark Coconut Oil Cookies

These cookies are pretty darn great and are perfect for the holiday season (and all winter long if you ask me!) They come together fairly quickly even though you’re making your own chocolate cranberry bark. Instead of butter these are made with coconut oil so they’re dairy free for all my lactose intolerant friends out there. I actually love the very (and I mean very) subtle hint of coconut because it compliments the chocolate cranberry bark really well. These cookies are moist, flavorful and perfectly suited for breakfast, a light snack, or dessert. The cranberry bark was inspired by a recipe from the blog Displaced Housewife and the coconut oil cookies were adapted from the Food Network. Everything worked out well together and I hope you all enjoy these festive cookies as much as we do. Happy baking!

Cheers from Tumbleweed Farm.

Chocolate & Cranberry Bark Coconut Oil Cookies

Prep Time: 25 minutes    Cook Time: 15 minutes    Serves: about 20 cookies

Chocolate Cranberry Bark
  • 8 ounces good quality semi-sweet or dark chocolate
  • 1/2 cup fresh cranberries, roughly chopped (make sure they're at room temperature)
  • 3 tablespoons pistachioes, finely chopped
  • 1/2 teaspoon ground cardamom
Coconut Oil Cookies 
  • 2 1/4 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom
  • 1/8 teaspoon ground cloves
  • 3/4 cup virgin coconut oil (room temperature)
  • 3/4 cup packed light brown sugar
  • 2/3 cup natural cane sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract

Preparation

  1. Cover a baking sheet with parchment paper. Make sure you have your cranberries and pistachios pre-chopped before you melt your chocolate.
  2. Melt the chocolate in a double boiler over the stove (or in a glass bowl placed in a saucepan filled with a few inches of gently boiling water) until smooth and melted, stirring often and being careful not to splash any water on the chocolate or it will seize up and become hard and grainy. Pour the melted chocolate out onto the parchment lined baking sheet and use a spatula to spread it out in an oval shape until it's about 1/4 inch thick. Immediately sprinkle with the cranberries and pistachios and gently press them into the chocolate. Sprinkle with the cardamom and place in the refrigerator until it's completely set and firm to the touch, about 20 minutes.
  3. Preheat the oven to 375F. Position the oven racks in the top and bottom third of the oven. Line two baking sheets with parchment paper and set aside.
  4. In a medium size bowl whisk together the flour, baking soda, salt and spices.
  5. In a large bowl beat the coconut oil, sugars with an electric beater over medium-high speed until fluffy, about 4 minutes. Add the eggs to the mixture, one at a time and beat until well incorporated. Beat in the vanilla, reduce the speed to low and slowly and the dry ingredients to the bowl and beat until just incorporated.
  6. Remove the bark from the freezer and use a sharp knife to coarsely chop it. It's okay if it crumbles and falls apart a bit and if some pieces are larger. Fold in the chopped bark into the batter until just incorporated.
  7. Scoop about 12 heaping tablespoons of dough out onto the prepared baking sheets and space them about 2 inches apart.  With slightly wet hands roll each mound into a ball. Bake until the cookies are golden but still soft in the middle, about 12-15 minutes, rotating the baking sheets halfway through. Let the cookies cool for a few minutes on the baking sheet before transferring to a wire rack to cool completely.
  8. Once the baking sheets cool completely repeat with the remaining batter.
  9. Store cookies in an airtight container at room temperature for 3-5 days.

Notes

*This recipe is adapted from Displaced Housewife and The Food Network


Leave a Reply

7 thoughts on “Chocolate & Cranberry Bark Coconut Oil Cookies

  1. Charmaine Ng | Architecture & Lifestyle Blog says:

    The cookies cook like a gourmet version of chocolate chip cookies, mmm! I’m going to try this recipe with aronia berries instead of cranberries.

    Charmaine Ng | Architecture & Lifestyle Blog
    http://charmainenyw.com

    1. Andrea says:

      yum! enjoy!

  2. Tori//Gringalicious.com says:

    OH yes! These are so tempting it’s not even funny!

    1. Andrea says:

      Let me know if you try them. Happy baking!

  3. Katie-jane says:

    Any suggestions for cooking these at high altitude?! These look delish!!

  4. rebecca | DisplacedHousewife says:

    Seriously cannot get over how beautiful that photo is!!! Wishing you a wonderful holiday with your family!! xoxo

    1. Andrea says:

      Thank you friend! Happy holidays to you all as well. xo

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