Ingredients:
3 cups gluten-free baking mix ( i used all propose and brown rice )
1 1/2 cups sugar
1 stick of butter
2 bananas
2 tablespoons orange zest
1 ½ teaspoon vanilla extract (check for gluten-free)
1 ½ cups dried cranberries
1 cup unsweetened coconut flakes
2 teaspoons cinnamon
1 egg
Pinch of salt
Directions:
In a medium bowl, combine sugar, butter, orange zest, vanilla and egg.
Slowly add sugar and butter mixture to a larger bowl with baking mix, cinnamon and salt. Gently stir until well-combined. Fold in cranberries and coconut flakes. Cover and refrigerate dough for 1 hour.
Preheat over to 350° F and grease or line 2 baking sheets. Roll firmed dough into about 30 1-2-inch balls and align on sheet. Bake for 10-12 minutes. Let cool before serving.
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