Feed MeStep 01
Preheat the oven to 180C/350F and line a baking sheet with baking paper.
Seasonal
Cooking Heat: 180°C Oven
Cranberry Almond Cookies
Chewy golden oat cookies studded with tart dried cranberries and crunchy sliced almonds, held together with flax eggs and coconut oil so they're naturally egg-free and dairy-free. A perfect balance of tart and nutty in every bite.
Allergens: Gluten, Tree nuts, Cereals / Gluten
Time
42 minServes
13 cookiesCooking Heat
180°C OvenCalories
218 kcal per serving
42 minServes
13 cookiesCooking Heat
180°C OvenCalories
218 kcal per serving
Protein
3gFat
11gCarbs
26g
3gFat
11gCarbs
26g
Preparation Lab
Step 02
Make the flax eggs by mixing the ground flaxseed and water in a small bowl then leave to sit for at least 10 minutes to set.
Step 03
In a large bowl, whisk together the coconut oil, both sugars, flax eggs and almond extract until well combined.
Step 04
Sift in the flour, baking powder and baking soda then stir with a spatula until combined.
Step 05
Fold in the oats, cranberries and sliced almonds until incorporated.
Step 06
Use an ice-cream scoop to scoop the cookies onto the baking sheet, spacing about 5cm apart.
Step 07
Bake for 20-22 minutes until lightly golden around the edges then enjoy!
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