4 cups almond meal (even tastier if unblanched)
1 tsp baking soda
1/2 tsp salt
1/2 cup melted coconut oil
2 tsp vanilla essence
5 tbsp maple syrup
1/2 cup cranberries, or 100g 85% cocoa dairy free chocolate (chopped up into small pieces). You could combine both!
One of our favourite recipes, these simple and inclusive biscuits have been shared far and wide since the recipe was passed on to us for a Christmas competition many moons ago! They’re dairy free, gluten free and vegan friendly. And check out the comments for everyone’s wonderful adaptions. Coconut and almond? Sour cherry and dark chocolate! Thanks Maggie, where would we be without these.
Maggie’s Cranberry, Chocolate and Almond Biscuits
‘This is my all time favourite super easy, super-adaptable biscuit recipe. Vegan, gluten and refined-sugar free it was my first true baking win in my effort to whip up a treat suitable for my oldest daughter who is allergic to eggs, dairy and wheat amongst other things!! Able to be whipped up from whoa to go in less than 20 minutes it has since become my go-to for school/kindy bake stalls, work morning teas and of course tasty Christmas gift giving! There are two versions on high rotation in our house- cranberry and almond OR choc chip- both options below!’
Makes about 30 small biscuits:
Preheat oven to 180 degrees
Combine almond meal, baking soda and salt in a large bowl.
Add melted coconut oil, maple syrup and vanilla essence and mix well until fully combined- if seems a bit dry add a little more coconut oil.
Add cranberries, choc chips or both until mixed right through.
With damp hands roll into heaped tablespoon sized balls, place on lined baking trays and flatten slightly with hands (kids love to do this bit) or the back of a fork.
Bake in oven for 10-15 minutes or until they start to go slightly brown around edges.
Cool on a wire rack or eat while warm! YUM!