I’ve never used to bake so many cookies until I’ve become mum. My son has a very sweet tooth (most probably after his mum) and I don’t want to deny sweets to him, I just prefer them to be a little more nutritious. I love to experiment and make new cookie recipes with minimum sweeteners and wholesome ingredients to satisfy all those sweet cravings.
These Cranberry, Hazelnut and Buckwheat Cookies are gluten free and made with a mix of hazelnuts, coconut and buckwheat flour flavoured with cinnamon, ginger and orange zest. I’ve added some cranberries and pumpkin seeds to the mix and the result are deliciously crunchy cookies. And can I just say they do smell absolutely amazing! You could experiment with adding different nuts, dry fruit or seeds to the mix, whatever you have available in your pantry to make the recipe your own.
Cranberry, Hazelnut and Buckwheat Cookies
Ingredients
- 100g ground hazelnuts (1 cup)
- 70g buckwheat flour (1/2 cup)
- 50g desiccated coconut (1/2 cup)
- 2tbsp coconut sugar
- 1/4tsp bicarbonate of soda
- 1tsp cinnamon
- 1/4tsp ginger
- pinch of sea salt
- 40g pumpkin seeds (1/4 cup)
- 50g cranberries, chopped (1/3 cup)
- zest of 1/2 orange
- 4tbsp melted butter (60g) or coconut oil
- 2tbsp maple syrup
- 1tbsp orange juice
- 1tsp vanilla
Instructions
- Preheat the oven to 180°C (160°C fan)
- Line 2 baking sheets with baking paper.
- In a large bowl whisk together ground hazelnuts, buckwheat flour, desiccated coconut, coconut sugar, soda, cinnamon, ginger and salt.
- Stir in pumpkin seeds, chopped cranberries and orange zest.
- In a small pot melt butter (coconut oil) together with maple syrup, orange juice and vanilla and pour over the dry mix.
- Mix everything well together.
- With a hand form small balls with a mixture and place onto lined baking sheet.
- Flatten gently with palm of your hand.
- Depending on the size you should have about 18 cookies.
- Bake for about 15 minutes or until light golden brown.
- Enjoy!
Really yummy biscuits – great taste, crunch and healthy too! What’s not to like?! You are the unrivalled biscuit queen and my 5 stars are for the biscuits you gave me and Ghillie to try… Onto my own, I had a series of challenges – losing the chopper attachment to my handheld blender, so I just mixed in 100g roughly ground hazelnuts straight from the packet (not fine enough!)…. then I discovered too late that I’d used up all of my bicarb of soda so I used triple the quantity of baking powder instead (according to some advice on this I found online – does that sound right?)… oh and I didn’t have enough cranberries, so I used half cranberries, half dates… Anyway – the result of this: my biscuits were not half as good as yours and YES PLEASE to that biscuit baking workshop you mentioned earlier!!! When? I really want to try your almond, buckwheat and cardamom ones next! They sound great too :-) Txxx
Teresa, that made me laugh! I guess that’s baking for you, having fun and a little disasters at the same time! I often have those days too, but biscuits somehow always work for me, I don’t even know how!? So, yes, I will teach you:) The triple quantity of baking powder is too much, you could just leave the soda out in this recipe. xxx
Fantastic recipe. Very healthy and easy to make. My 9 year old son helped and even better, he rated them 9.5 out of 10 for taste!! In his words ” they are epic!!”
Hi Nikki, this comment made my day, thank you! Really happy that you both enjoyed them:)
Thank you so much!! I’m making more today, my husband loved them too!
This looks so good! What a great way to make a treat for the kids while getting in more of the good stuff!