Cranberry & Coconut Cookies - Gf

Enjoy these sweet little cranberry and coconut treats with a cup of tea or coffee and good conversation


  • ½ sugar
  • ½ cups gluten free flour blend
  • 1/8 tsp xanthan gum
  • 1 tsp cinnamon
  • ¼ cup flaxseed flour (30g)
  • ¼ cup rolled oats (30g) 
  • ¼ cup desiccated coconut
  • ¼ cup sliced almonds
  • 1/3 cup cranberries
  • 140g butter or spread
  • 1 tbsp golden syrup
  • ¼ cup water
  • ½ tsp baking soda


    • Preheat the oven to 170ºC and line 2 baking trays with baking paper or Teflon sheets.
    • In a large bowl sift together the gluten free flour, xanthan gum and the cinnamon.
    • Add the rest of the dry ingredients and mix well.
    • Melt the butter and blend in the golden syrup.
    • Dissolve the baking soda in the boiling water.
    • Pour the butter and baking soda mixtures into the dry ingredients and mix well.
    • Place spoonfuls of the mixture on to the prepared trays and press down gently with a damp fork.
    • Bake for approx. 15 minutes at 170ºC.Allow to cool slightly and then transfer cookies to a wire rack.
    • Store in an airtight container
    • Makes approx 32 cookies
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