Gluten-free Cranberry Cookies
Author: Annelina Waller
Prep time: 10 mins
Cook time: 12 mins
Total time: 22 mins
Ingredients
  • 1 cup (100 g) oat flour (blend 100 g of oats to flour)
  • ½ cup (80 g) rice flour (buckwheat works too)
  • ½ cup (120 g) almond butter or any nut butter (tahin works too)
  • ½ cup (90 g) date sugar
  • 2 flax eggs (2 tablespoons ground flax + 6 tablespoons water, whisked together, set for 10 minutes)
  • ½ cup (40 g) cranberries
  • ½ tsp natron
  • pinch of vanilla and salt
  • Coconut Glazing Drizzle:
  • 6 tbsp coconut mousse*
  • 6 tbsp lemon juice
  • Optional: Xylit if you like it sweet
Instructions
  1. In a large mixing bowl mix the flour, date sugar, salt, nut butter, flax egg, vanilla and baking soda. Knead to a dough. The dough may be slightly crumbly. If it is too crumbly, add 1-2 tablespoons of plant-milk or water. Knead in the Cranberries. Form the dough into a roll on a dusted work surface. Cut into 20 equal slices. Form the slices into cookies.
  2. In the meantime, preheat the oven to 180 degrees.
  3. Bake for 12 minutes until the edges are golden yellow. Take them out of the oven and let them cool for 5 minutes.
  4. Glaze:
  5. Heat the coconut in a water bath or directly in a pot. Add lemon juice and sweetener if necessary. Stir and sprinkle over the cookies. The glaze hardens as soon as it cools.
Recipe by Annelina Waller at https://annelinawaller.com/healthy-and-gluten-free-cranberry-cookies/