Gluten Free, Cranberry, Pistachio & Cardamom Cookies
Yields 15
With heart healthy almonds and pistachios, aromatic cardamom and tangy cranberries, these little cookies are very moreish and are a great accompaniment to a nice cup of tea.
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  1. 30g coconut flour
  2. 40g almond flour
  3. 40g gluten free oatmeal
  4. 20g rice flour
  5. 2 tbsp. honey
  6. 40g butter, melted (you could substitute with coconut oil if you want to make them dairy free)
  7. ½ tsp. bicarbonate of soda
  8. ¼ tsp. baking powder
  9. 20g dried cranberries
  10. 15g unsalted pistachios, chopped
  11. ¼ tsp. ground cardamom
  1. Preheat the over to 160°C.
  2. Line a baking sheet with baking parchment.
  3. Add all the dry ingredients to a large bowl and mix.
  4. Add the melted butter to the dry ingredients and mix until everything is well combined.
  5. You should end up with a slightly sticky dough. If is feels too dry, add a drop or two of milk, almond milk or coconut milk.
  6. Pinch of some dough about a tablespoon of dough, gently roll into a ball and slight flatten with the palm of your hand.
  7. Place on the lined baking tray and repeat with the remaining dough.
  8. Bake at 160°C for about 10 minutes until they are a light golden colour.
  9. Allow to cool completely before eating.
  1. These biscuits can be kept in an airtight container for up to a week.
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