By Sara Borg.
Makes around 45-50 medium sized cookies
- 2 cups rice flour
- 1 cup oat four (oats grinded nto a flour-in food processor)
- 6 cups rolled oats
- 4 eggs
- 3 tsp ground ginger
- 2 tsp cinnamon
- 1/4 tsp ground cardamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 2 tsp vanilla extract/ 1tsp vanilla bean powder
- 180g coconut palm sugar
- 2/3 cup + 1tbsp melted coconut oil
- 1/3 cup of honey
- 1 cup dried cranberries
- 1/2 cup chopped walnuts
- 1/2 cup chopped almonds
- zest of an orange
- 2 tsp of baking soda
Instructions for Ginger and Cranberry Cookies
Preheat the oven to 180 c.
In a large sized bowl add the rice flour, oat flour, oats, spices and bicarbonate of soda and mix well together. In a separate bowl beat the eggs then add the coconut sugar, honey, vanilla, orange zest and coconut oil and mix well. Add the dry ingredients to the egg mixture and mix until combined.
Then add the cranberries and nuts. If the mixture feels a bit dry and crumbly add around 2 tbsp of lukewarm water to moisten the mixture. If needed you can add a bit more water, a tablespoon at a time but do this slowly so as to not make it too wet. The mixture should be a bit sticky but if you do mess up, you can always add some more oats if it becomes too moist.
Line a baking tray with parchment paper and form into cookies, I like to do this with a tablespoon but you can also use your hands. Flatten them slightly and be careful not to place them too close to each other as they will expand slightly.
Bake for 10-15 mins, until light golden brown. Leave to cool on an oven rack and store in an air-tight container.
I was born into a family of healthy eaters and from that my passion for healthy eating and all things good for you grew. I am very conscious about giving my body all the goodness that it deserves, especially in today’s fast-paced lifestyle where pre-packed ready meals and sugar loaded snacks are so easily available.