Maggie’s Cranberry / Chocolate and Almond Biscuits

Here’s to simplifying the season as best we can, making room for a little creativity and generously sharing the good things we have.  These gluten free customer bickies are still a fave.


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)


Now that it’s December and the idea of feeding two birds with one scone really does seem like the only way we’ll get it all done, why not make it a delicious stack of them.  It’s our great pleasure to share this week’s recipe – the winner of our recent Christmas competition.  Maggie won us over with her simple, yummy, great-for-all-dietary-persuasions edible gift of choice.  We all loved them.  A huge thanks to everyone who sent in their favourite recipes, we had gingerbread stacks, pecan bickies and minty peppermint barks wrapped up with string.  So here’s to simplifying the season as best we can, making room for a little creativity and generously sharing the good things we have.  Here’s Maggie’s entry:



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:


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!

  • 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.

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