Coconut oil cranberries & Brazil nuts cookies {Christmas}
Prep time
Cook time
Total time
Recipe type: Cookies
Serves: 25 cookies
  • ½ cup coconut oil (melted)
  • ½ cup coconut sugar (or other sugar)
  • 1 egg
  • 1 tsp vanilla extract
  • 1½ cup white spelt flour (or all-purpose)
  • 1 tsp baking soda
  • pinch of salt
  • ⅓ cup dried cranberries
  • ⅓ cup chopped Brazil nuts (or pecans or almonds)
  • Note: 1 cup = 250 ml
  1. In a mixing bowl combine coconut oil, sugar, egg and vanilla and beat with electric mixer for 2-3 minutes until light and fluffy.
  2. Add the flour, baking soda and a pinch of salt and mix until combined.
  3. Stir in dried cranberries and chopped nuts by hand until just combined.
  4. Shape the dough in small balls (1 tbsp of dough per ball) and place them on a large plate, cover with plastic transparent foil and put in the fridge for at least 2 hours.
  5. Preheat oven to 175 C (350 F) and place the dough balls on parchment lined baking tray leaving at least 5 cm (2 inch) between each of them. You can bake on two trays as the same time or like me, bake two times, one after another (first 9 cookies and than other 9).
  6. Bake for 10 min. They will still be very soft and look like they are under-cooked but that's how they should be as they will harden once they cool down. Cool them on wire rack and store in a metal box / airtight container for one week. Enjoy!
Recipe by Travelling oven at