Cranberry, Pumpkin and Pistachio Cookies

cranberry cookies

Cookies! Gluten free, dairy free ...and delicious! Who could say no?! Take them into the office to share with your work colleagues or keep them in a tin at home as a little sweet treat.

Time: 30 Mins Makes: 6


  • Pre-heat the oven to 180C (160C fan).
  • Mix all the dry ingredients then add the melted coconut oil and honey.
  • Stir well, then add the almond milk and use your hands to form a ball of dough.
  • Divide into six balls of dough then place on a lined baking tray and press down using your fingers to form the cookies.
  • Place in the oven for 10 mins.
  • Remove from the oven and allow to cool a little on the tray before moving the cookies onto a cooling rack.
  • Store in an airtight container once cooled.


  • 30g Melted coconut oil
  • 10g Runny honey
  • 150g Ground almonds
  • 1/4 tsp Baking powder
  • 1 tsp Vanilla extract
  • 15g Halved pistachios
  • 25g Dried cranberries
  • 15g Pumpkin seeds
  • 1tbsp Almond milk

cranberry cookies