Cranberry & Buckwheat Cookies

Preparation time: 10 mins Cook time: 20 mins Serves: 32 biscuits


125g Nuttelex
⅔ cup caster sugar
1 tsp vanilla extract
2 Tbsp soy milk
1 ¼ cup gluten free flour
2 cups Freedom Classic Active Balance Cranberry & Buckwheat


  1. Pre heat oven 180 ⁰ C fan forced. Line 2 baking sheets with baking paper.
  2. Using an electric mixer beat Nuttelex and sugar until light and fluffy. Add vanilla, soy milk and flour and mix on low until mixture comes together to form a dough. Gently stir through cereal until evenly combined.
  3. Place teaspoons of mixture on baking trays and bake for 12 mins or until light brown. Leave on tray for 5 minutes then move to a cooling rack.

This recipe is dairy free; you can use regular softened butter and dairy milk in this recipe. Cookies will keep in an airtight container for 5- 7 days.

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