Maggie’s Cranberry / Chocolate and Almond Biscuits

These gluten free, vegan friendly bickies are such a fave, thanks Maggie!

Ingredients

4 cups almond meal (even tastier if unblanched)
1 tsp baking soda
1/2 tsp salt

1/2 cup melted coconut oil
2 tsp vanilla essence
5 tbsp maple syrup

1/3 cup cranberries, or 75gm 85% cocoa dairy free chocolate (chopped up into small pieces)

Method

One of our favourite recipes, these simple and inclusive biscuits have been shared far and wide since the recipe was passed on to us (for a Christmas competition many moons ago!).  They’re dairy free, gluten free and vegan friendly.  And check out the comments for everyone’s wonderful adaptions.  Coconut and almond?  Sour cherry and dark chocolate!  Thanks Maggie, where would we be without these.

 

CRANBERRY AND ALMOND BISCUITS (OR CHOC-CHIP IF YOU FANCY!)

This is my all time favourite super easy, super-adaptable biscuit recipe.

Vegan, gluten and refined-sugar free it was my first true baking win in my effort to whip up a treat suitable for my oldest daughter who is allergic to eggs, dairy and wheat amongst other things!!

Able to be whipped up from whoa to go in less than 20 minutes it has since become my go-to for school/kindy bake stalls, work morning teas and of course tasty Christmas gift giving!

There are two versions on high rotation in our house- cranberry and almond OR choc chip- both options below!

Makes about 30 small biscuits:

Directions

Preheat oven to 180 degrees

Combine almond meal, baking soda and salt in a large bowl.

Add melted coconut oil, maple syrup and vanilla essence and mix well until fully combined- if seems a bit dry add a little more coconut oil.

Add cranberries (or choc chips) until mixed right through.

With damp hands roll into heaped tablespoon sized balls, place on lined baking trays and flatten slightly with hands (kids love to do this bit) or the back of a fork.

Bake in oven for 10-12 minutes or until they start to go slightly brown around edges.

Cool on a wire rack or eat while warm! YUM!

comments
  • Holly

    I made these last night for a Christmas party and they were excellent! Passed the GF test with flying colours. Thanks Maggie!
    [I’ll admit a little fiddling with the recipe: added an egg and subbed one cup almond meal for 1 cup GF plain flour.]

  • Charlie

    sooo delicious! highly recommend.

    just for anyone curious, my batch yielded about 24 cookies and the internet helped me figure out that each cookie is about 170kcal. awesome!

  • Maggie

    Loving to see that these are still bringing baking joy to the Ceres community!! They are still a smash hit in our house too! My current version subs in 2 cups of dessicated coconut for 2 cups of the almond meal and is phenomenal with sour cherries and dark chocolate or just the chocolate alone. Enjoy!

  • Amy

    These cookies are sensational!
    Mine ended up being goji berries, dark choc and fresh rosemary because it’s just what I had on hand – I don’t think you can go wrong with this recipe thank you for sharing.

  • rosey

    i use LSA as a sub for almond meal, seems to work well.

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