Use extra-virgin coconut oil if you want the final product to taste and smell like coconut. Otherwise, use refined coconut oil. This recipe originally appeared in Sweet Debbie's Organic Treats by Debbie Adler.
1. Preheat oven to 325 degrees F. Line a 15 x 13-inch cookie sheet with parchment paper.
2. Pour the quinoa flakes into a medium-size bowl, add the hot water and let sit without stirring.
3. Whisk together the two flours, baking soda, cinnamon, nutmeg, guar gum and salt in a large bowl. Make a well in the middle.
4. Microwave the coconut oil and coconut nectar in a 2-cup measuring cup for 20 seconds. Add the vanilla and stevia and stir to combine. Pour the coconut oil mixture into the flour mixture.
5. Next add the quinoa flake mixture and stir to combine. Fold in the dried cranberries.
6. Take about 11/2 tablespoons of the dough, shape it into a ball, and place it on the prepared cookie sheet. Repeat until you have used up all the dough, placing the balls about 2 inches apart on the cookie sheet. Flatten each ball gently with the bottom of a measuring cup.
7. Bake the cookies for 16 to 18 minutes, or until they are a light golden brown around the edges. Rotate the cookie sheet from front to back after 10 minutes of baking.
8. Transfer the cookie sheet from the oven to a wire rack and let sit for about 10 minutes before removing the cookies to cool completely.
9. Keep in an airtight container for up to 3 days, or wrap and freeze for up to 3 months.