If you’re looking for a simple, delicious festive treat to bake for friends and family – whether you’ll be able to see them or just having to make a doorstep drop, I have the perfect option.
These cookies are really easy to make and you don’t need a fancy food processor or blender.
I’ve flavoured mine with cranberry and walnut but you can mix up those flavours with other dried fruits or nuts or drizzle some chocolate over the top of these if you want.
These cookies are gluten and dairy-free and can be made vegan by swapping the eggs for flax eggs – see below.
I’d love to see what you create if you do make these so please share on social media and tag me @eat_breathe_believe. Maybe after you’ve dropped them off if they’re a gift to avoid spoiling the surprise!
Cranberry and walnut Christmas cookies
Dietary: Gluten-free / Dairy-free / Vegan option
Makes about 15 cookies
- 150g porridge oats
- 150g ground almonds
- 3/4 tsp baking powder
- 150g coconut oil
- 175g coconut sugar
- 2 large eggs, beaten or 2 tbsp ground flax seeds soaked in 6 tbsp warm water
- 50g dried cranberries
- 30g walnuts, chopped
Option – you can use a food processor for stages 2 to 5 if you like, but the beauty of this recipe is that it doesn’t need any fancy equipment so don’t worry if you don’t have one!
- Preheat oven to 200C, place coconut oil in a bowl and place in the oven to melt. Line 2-3 baking sheets with greaseproof paper.
- Add the sugar into a large mixing bowl, add the melted oil and mix well with a wooden spoon.
- Add the oats, almonds, baking powder and chopped walnuts, mix well to combine.
- Add the beaten eggs and mix.
- Fold in the cranberries.
- Spoon ta dollop of the mixture (about 6cm wide) onto the sheet, leave plenty of space between the cookies as they will spread as they bake.
- Cook in the oven for 6-7 mins and remove while they’re still squishy to the touch, allow to cool for a few minutes on the baking trays, then transfer to a wire cooling rack.