- 1 cup dried cranberries (chopped)
- zest of 1 orange and 1 lemon
- 1 tblsp orange juice
- 1 tblsp lemon juice
- 1 ½ cup fine oatmeal (flakes)
- 0.50 cup tapioca flour
- 1 cup rice flour
- 1 cup ground almonds
- 1 cup chopped pecans or walnuts
- 1 cup hemp seeds
- big pinch sea salt
- 1 tsp baking powder
- 0.50 cup melted coconut oil
- ¾ cup agave syrup
- 1 tsp vanilla extract
- Combine the cranberries with the orange and lemon zest and juice and set aside to soak for about half an hour.
- Preheat oven to 180°C.
- Line a cookie sheet with parchment paper and brush lightly with oil.
- Combine the oats, flour, ground almonds, pecans, hemp seeds, salt and baking powder in a mixing bowl. Add the oil, agave syrup and vanilla to the cranberries and mix into the dry ingredients.
- Roll the mixture into 1" balls and flatten with a fork. Bake for about 15 minutes, until golden brown. This makes about 30 cookies - you can make them smaller or larger depending on preference. Transfer to a wire rack to cool.
- If you can't find fine oatmeal, you can grind the coarse oatmeal in a grinder or blender until it’s a finer consistency - a little more textured than flour.
- In place of the ground almonds, you can use ground hazelnuts or cashews.
- If you can't find hempseeds, you can use ground flax seeds or coarsely ground sunflower or pumpkin seeds.
- For a nice variation, you can add chocolate chips.
- Use other flavorings such as orange zest and juice in place of the lemon or you can use 1 tsp vanilla extract along with or in place of the lemon. In this case, you may need to add a Tbs of water or juice to get a sticky consistency.
Aine's tip: If you can't find hempseeds, you can use ground flax seeds.