- 150g oats
- 150g ground almonds
- ¾ tsp baking powder
- ½ tsp salt
- 1 ½ tsp mixed spice
- 150g melted coconut oil
- 175g coconut sugar
- 1 large egg or 2 small eggs beaten
- 25g dried cranberries
- 25g pistachios
Preheat oven to 180C (gas mark 5)
Line a baking tray with greaseproof paper
Place coconut oil in a bowl in the warming oven to melt – this should take 4-5 minutes – set a timer so you don’t forget about it!
Roughly blend the oats to create a flour with some larger bits of oat
Add the oats to a large bowl mix with the ground almonds, baking powder, salt and coconut sugar – mix well
Add the melted coconut oil and beaten eggs to the bowl and mix well.
Fold in the cranberries and pistachios. Take balls of the mixture – just a little smaller than a golf ball – and place on the lined baking tray. Press each ball to flatten into a cookie shape.
Cook in the oven for 8-10 minutes until lightly brown. Remove from oven and allow to cool for a couple of minutes and then transfer to a wire rack to cool completely. The cookies will harden as they cool.
Store in a sealed box for 3-4 days.