Buckwheat & Cranberry Cookies

Mmmmm, these gluten-free dairy-free cookies went down a treat with the fam! Hope you enjoy :) 

Ingredients:

• 1 & 3/4 cup Wholemeal Buckwheat Flour 
• 1/2 cup organic rapadura sugar 
• 1/3 cup oats 
•  1/2 tsp nutmeg 
• 2 eggs
• 1/2 cup dried cranberries 
• 100g soft coconut oil

Method:

• Turn oven onto 180C. Line tray with baking paper.
• Into a large bowl add the first 6 ingredients. Mix together well - I use a whisk to evenly distribute them. 
• Stir through cranberries until well coated with flour mix and evenly distributed. 
• Add coconut oil and gently mix in until dry mix comes together in a mound. It will be quite firm. 
• Use a spoon to make mounds of mix, roll in your hands to form a ball. 
• Place on tray. Press the cookies flatter on the tray as they won't spread on baking. By making them flatter you increase the surface area to allow them to dry out and become crispier too.
• Bake 20(ish) mins top half of oven til golden brown.

Approved for: Adrenal Diet, Dairy-Free, Gluten-Free

Filipa Bellette is Co-Founder of Chris & Filly Functional Medicine. She is an accredited Clinical Nutritionist & Functional Medicine Practitioner. She is also a Ph.D. thought-leader, award-winning writer, and regularly published as a guest blogger & in the media. Together with her husband Chris Bellette, Filipa has worked with over 2,000+ busy, burnout clients in the last 10+ years, and specialises in producing healthy, balanced, and happy Mums & Dads…or as she calls it, a Power Parent! Filipa’s own passion for producing high-performance Power Parents came from her own personal experience of Mummy Burnout, after having babies and juggling the demands of business, family, and her failing health.