Cranberry, Hazelnut and Buckwheat Cookies
Serves: 18 cookies
  • 100g ground hazelnuts (1 cup)
  • 70g buckwheat flour (1/2 cup)
  • 50g desiccated coconut (1/2 cup)
  • 2tbsp coconut sugar
  • ¼tsp bicarbonate of soda
  • 1tsp cinnamon
  • ¼tsp ginger
  • pinch of sea salt
  • 40g pumpkin seeds (1/4 cup)
  • 50g cranberries, chopped (1/3 cup)
  • zest of ½ orange
  • 4tbsp melted butter (60g) or coconut oil
  • 2tbsp maple syrup
  • 1tbsp orange juice
  • 1tsp vanilla
  1. Preheat the oven to 180°C (160°C fan)
  2. Line 2 baking sheets with baking paper.
  3. In a large bowl whisk together ground hazelnuts, buckwheat flour, desiccated coconut, coconut sugar, soda, cinnamon, ginger and salt.
  4. Stir in pumpkin seeds, chopped cranberries and orange zest.
  5. In a small pot melt butter (coconut oil) together with maple syrup, orange juice and vanilla and pour over the dry mix.
  6. Mix everything well together.
  7. With a hand form small balls with a mixture and place onto lined baking sheet.
  8. Flatten gently with palm of your hand.
  9. Depending on the size you should have about 18 cookies.
  10. Bake for about 15 minutes or until light golden brown.
  11. Enjoy!
Recipe by Nirvana Cakery at