Nutty dairy free autumn cookies

Makes: 24 cookies


175g plain flour
½ teaspoon bicarbonate of soda
50g caster sugar
75g light soft brown sugar
1 tsp ground cinnamon
½ tsp ground ginger
½ tsp ground nutmeg
¼ tsp ground cloves
pinch of salt
125g honey-roasted peanuts and cashews
125ml macadamia nut oil
1 large, free-range egg


Pre-heat your oven to Gas Mark 4/180C/350F and grease and line two baking trays.

Put all the dry ingredients (flour, bicarbonate of soda, sugars, spices and salt) in a large bowl and gently mix with a whisk.

In a separate bowl, whisk together the egg and oil. Pour the oil mixture into the dry ingredients and stir until just combined.

Add the nuts to the mixture and stir until evenly distributed.

Using a tablespoon as a guide for size, shape the dough into balls and place on the baking tray. Leave a good few centimetres of space between them to be on the safe side, but they shouldn’t spread too much.

Bake for 10 minutes (you may need to do this in batches depending on the size of your baking trays), then leave to cool for a couple of minutes.

Transfer to a wire rack and allow to cool for a further ten minutes before enjoying with a tall glass of milk or a chai latte..

Older Post
Newer Post
Close (esc)


Use this popup to embed a mailing list sign up form. Alternatively use it as a simple call to action with a link to a product or a page.

Age verification

By clicking enter you are verifying that you are old enough to consume alcohol.

Shopping Cart

Your cart is currently empty.
Shop now