Source: Marlisa Brown MS, RD, CDE, CDN Gluten-Free Hassle Free

A tasty cookie made with chopped walnuts, coconut, cranberries, and chocolate chips.

Servings

0.25 cup Coconut, fresh, shredded
0.25 cup chopped walnuts
2 egg whites , room temperature
0.25 tsp salt
0.12 tsp cream of tartar
0.25 cup unsweetened cocoa powder
0.33 cup mini semi sweet chocolate chips , gluten-free
1 cooking spray , gluten-free
0.67 cup sugar
2 tbsp dried cranberries

1 Preheat oven to 300 degrees F.
2 In a mixer, beat egg whites with salt and cream of tartar until they start to peak.
3 Blend in sugar and cocoa powder 1 tablespoon at a time, until well combined and stiff peaks are formed.
4 Fold in chocolate chips, cranberries, coconuts, and walnuts.
5 Spray a cookie sheet with cooking spray and cover with parchment paper.
6 Drop batter by teaspoon onto parchment paper.
7 Bake for 30 to 40 minutes until cookies are crisp.
8 Wait until cookies cool before trying to remove from cookie sheet.