Recipe by SpamelaB

Perfect with a cup of tea or coffee, these Cranberry & Orange Cookies are absolutely delicious. This recipe was made dairy-free, and vegan!

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  • Serves: 10-12
  • Prep: 20 minutes
  • Cook: 10 minutes
Metric | Imperial Measurement Conversions


  • 100 g brown rice flour
  • 20 g ground almonds
  • 10 g coconut flour
  • 50 g Natvia natural sweetener
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon, ginger or cardamom - your choice!
  • 1 tablespoon flaxseed + 2 tablespoons water
  • 1 tablespoon melted coconut oil
  • Juice and zest of 1 orange
  • 3 tablespoons almond milk
  • 1 teaspoon vanilla extract
  • 50 g dried cranberries
  • To decorate -
  • 3 tablespoons coconut milk powder
  • 1 tablespoon Natvia natural sweetener
  • 2 tablespoons water
  • Cranberry powder and dried cranberries


  1. Preheat the oven to 170 degrees C and line a large baking tray with baking powder.
  2. Mix together the flour, ground almonds, Natvia, baking powder and chosen spice in a bowl.
  3. Whisk together the flaxseed and water and leave to stand for 5 minutes to thicken, then whisk in the coconut oil, orange juice and zest, milk and vanilla.
  4. Pour into the dry ingredients along with the dried cranberries and mix well to incorporate until it forms a thick dough.
  5. Divide into about 10-12 balls and place on the baking tray, using the palm of your hands to flatten down.
  6. Bake for 10 minutes until they feel firm and have turned slightly golden. Leave to cool completely on the tray then place on a wire rack.
  7. Once cooled, sieve the coconut milk powder into a bowl then mix in the Natvia and enough water to form a runny paste that will drizzle easily.
  8. Drizzle some over each cookie then dust over some cranberry powder, finishing off with a few dried cranberries on top of each. Enjoy!
  • Nutritional Info

    Carbs Pro Fats Energy KJ Calories Serving size
    11.2g 1.4g 4.9g 417 99 40g
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