These chewy, rustic cookies are packed with pops of juicy sweetness from the cranberries and festive spices including cinnamon and ginger.
They’re so simple to make as all the ingredients get combined together in a food processor, and they taste delicious with a cup of tea or a cold glass of almond milk. The perfect treat for visiting friends and family this Christmas… or as a tasty nibble for Santa!
Let me know if you give these Cranberry and Cinnamon Christmas Cookies a go and I love to see all your creations on social media! Simply tag #RosannaDavisonNutrition on Instagram or Twitter or come on over to my Facebook to say hello 🙂
- coconut oil, to grease
- 55g raw pecans
- 20g unsweetened desiccated coconut
- 2 tbsp ground flaxseed
- 1 tbsp pure maple syrup or honey
- 1 tbsp virgin coconut oil, melted
- 30g porridge oats
- 90g unsweetened dried cranberries
- 90g dates, pitted and chopped
- 2 tsp cinnamon
- 1 tsp ground ginger
- Preheat oven to 190C and lightly oil a baking tray with coconut oil or line it with a sheet of greaseproof paper.
- Place all ingredients in a blender or food processor and blend until the mixture forms a sticky dough.
- Roll individual balls using 2 tbsp of the cookie mixture and press gently down onto the tray to form a disc shape, or else use a cookie cutter to form the shapes.
- Place tray in the oven and bake for 15-20 minutes, until golden and firm to touch.
- Remove from the oven and let the cookies cool for a few minutes before carefully transferring them to a wire cooling tray.
- Store the cookies in a sealed, airtight container in a cool place for 3-4 days.