recipe: Cranberry & coconut cookies (GF)


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


  • ½ sugar1
  • 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 tbls golden syrup
  • ¼ cup water
  • ½ tsp baking soda



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

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