Christmas Cookies
Gluten Free | Dairy-Free | Refined Sugar-Free

Skill: Easy
Time: 10 minutes to prepare + 10 minutes to cook
Makes: 12 cookies


  • 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.

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