No-bake Cranberry Coconut Cookies

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If you’re craving a quick, protein-packed snack and can’t be bothered getting the food processor or blender out, these cookies are the answer. All you need to make them is a few pantry staples, a bowl and a spoon.

The combination of cranberry and coconut is one of my all time favourites and I’ve used almond meal in the cookies, which is high in fibre. I’ve also boosted them with Bare Blends Vanilla Bean WPI for added protein so they keep you feeling fuller for longer.

If you don’t have any cranberries, you could use another dried fruit instead. Chopped dried apricots or figs would also be nice.

A little tip for storing almond meal: keep it in the fridge or freezer. Once nuts and seeds have been broken down, the natural oils are exposed to oxygen which makes them go rancid at a faster rate. I like to keep nut butters in the fridge for the same reason.

No-bake Cranberry Coconut Cookies

Gluten free | Grain free | Dairy free


  • 1 cup almond meal
  • 1/4 cup vanilla whey protein powder (I used Bare Blends Vanilla Bean WPI)
  • 1/2 cup shredded coconut
  • 1/2 cup dried cranberries
  • 1/4 cup extra virgin coconut oil, melted
  • 2 x 20ml tablespoons nut butter
  • 2 x 20ml tablespoons water


  1. Mix the almond meal, protein powder, coconut and cranberries together in a bowl. Add the melted coconut oil, nut butter and water and stir until everything is well combined.
  2. Line a tray with baking paper. Roll the mixture into balls and press onto the lined tray.
  3. Leave the cookies in the fridge for a few hours to set. Store in the fridge or freezer.

Makes about 10 cookies.

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