• 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)
  • 0.5 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
  • 0.5 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.
  • Variations:
  • 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.