Today’s post is a guest post from Laura Agar Wilson who writes the wonderfully motivating blog Wholeheartedly Healthy. I was thrilled when Laura asked if we could do a blog swap this week; you can find my recipe for Squash, cauliflower and toasted chickpea salad with coriander pesto and feta over there today. Laura was actually one of the first healthy food bloggers I started following some 5 years ago so it’s kind of weird to be going full circle and posting on her blog now! Much of Laura’s recent health & career journey chimes with my own and it has been a comfort to join Laura on her journey, whilst watching her gain acceptance of herself to flourish into a super hero health blogger. A refreshing attitude – well done Laura!
I was chuffed to bits when the lovely Ceri agreed to do a little blog swap with me. I’ve been following Natural Kitchen Adventures for ages, and I’ve always loved Ceri’s style of recipes and healthy living philosophy, which is so similar to my own.
We’ve also had quite a similar health journey, and even professional journey where we’ve both decided that our passion was in health and wellbeing and have worked to create careers and businesses out of it. It’s encouraging to know I’m in such good company!
To be honest I was quite nervous about coming up with a recipe that would be worthy of Ceri’s blog, and in the end I decided to go for something I’d say was fairly classic of my recipe style. Minimal ingredients, easy to make and extremely delicious, these cookies have a, dare I say, Christmassy / Thanksgiving feel to them with the inclusion of festive cranberries and rich macadamia nuts.
This recipe is heavy on the nuts, and therefore creates quite a calorific treat, but as with all things in life, balance is the key. The benefit of them being so rich is that one cookie should be enough to satisfy you easily. Useful then, that this recipe makes a mini batch of just six cookies. Ideal for making in less than 30 minutes on a rainy afternoon.
If dried cranberries or macadamias aren’t your bag, then you could experiment with a range of other nuts and dried fruit to suit you tastes. A few dark chocolate chips wouldn’t go amiss either!
Like some spices in your cookies? Add some ground cinnamon, ginger and cloves to make them even more seasonal.
- 100g ground almonds
- 1/ 8 tsp baking soda
- 3 tbsp melted coconut oil
- 2 tbsp honey
- 1 tsp vanilla extract
- 30g macadamia nuts (chopped)
- 30g of fruit juice sweetened dried cranberries
- Pre heat the oven to 180c / 350F.
- Combine all the dry ingredients in a large bowl. In a separate bowl mix together the wet ingredients and then add to the dry, mixing well.
- Grease or line a baking sheet with parchment paper. Take heaped tablespoons of the cookie dough and press down on to the tray in mounds.
- Flatten each cookie slightly and bake for 5- 10 minutes until the edges just start to darken.
- Remove from the oven and let cool on the baking sheet before you remove them as they will harden as they cool. Enjoy!
- The cookies will keep in a cookie tin or jar for up to 5 days or can also be frozen.
Laura Agar Wilson
Laura is a health + nutrition coach, writer, recipe developer and author of the popular healthy living and lifestyle blog Wholeheartedly Healthy where she empowers women to make healthy choices and feel fabulous by sharing healthy living tips and tricks, recipes and her own personal healthy living journey. 0