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When your brain's crying out for something sweet, but the Quality Street box is empty and the only thing that's left at the bottom of the cake tin are some measly mince pie crumbs, how about baking up a batch of these yummy dairy-free, gluten-free treats?

The perfect accompaniment to a classic Christmas movie:)

Ingredients (makes 12 cookies):

1/2 cup of coconut oil

3/4 cup of soft brown sugar or coconut sugar

1/4 cup of apple puree (I actually used Clearspring apple & apricot puree)

1 tsp vanilla extract

Zest of 1/2 orange

3/4 cup of almond or coconut flour

1 cup of oat flour

1/2 tsp bicarbonate of soda

Grind of sea salt

1/2 cup raw Macadamia nuts, roughly chopped

2/3 cup of dried cranberries


  1. Preheat the oven to 175C and prepare two baking sheets with parchment paper.

  2. Place the coconut oil and sugar in a large mixing bowl and cream together with a hand mixer.

  3. Add the apple puree, vanilla extract and orange zest and beat until well combined.

  4. Add the oat and almond or coconut flour, bicarbonate of soda and salt. MIx on low until the flours are completely incorporated.

  5. Fold in the Macadamia nuts & cranberries with a wooden spoon, then chill in the refrigerator for 30 minutes.

  6. Once the dough is chilled, use a spoon or an ice-cream scoop to scoop the dough into balls. Place them on the baking sheet, spacing two inches apart. For softer cookies, leave the dough in balls, or for slightly flatter and crisper cookies, press the dough balls down slightly to form discs. Bake for 11-13 minutes until just golden on the edges. Let cool for 10 minutes before enjoying!

NB: Leftover cookies keep at room temperature for 3-4 days, in the refrigerator for 1 week (though the texture will change slightly), or in the freezer for 1 month.

Prep time: 45 minutes. Cooking time: 15 minutes Total time: 1hr


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