Clare’s Christmas Cranberry Cookies

I posted about the wonderful Christmas gift that my friend Clare gave me.  You can read the post here

The cookies were yummy, but spread a lot more than the non-gluten version did (we made the non-gluten version to check. My children were devastated at having to eat more biscuits :-)). So I decided we’d to reduce the butter, and thought we’d try again. I had to find the rice flakes, which were eventually sourced at the Gluten-free Grocer. Tonight, I whipped a batch together because we had a house full of people. So here’s the recipe:


  • ¾ c brown sugar
  • ½ c white sugar
  • ¾ c dried cranberries
  • 2 c wholemeal rice flakes
  • 1 c gluten-free flour or baking mix
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp salt
  • 125g butter, melted
  • 1 egg or equivalent egg substitute
  • 1 tsp vanilla essence
  • Preheat oven to 175 degrees C.
  • Combine all dry ingredients and mix thoroughly.
  • Stir through butter until mixed.
  • Lightly beat egg and vanilla and add to dry mix. Mix thoroughly.
  • Shape into balls the size of walnuts and place on lined baking trays 5cm apart. Use the warmth of your hands to help bind the balls. With the rice flakes the mixture is quite dry and bitty but will bind together given enough time.
  • Bake for 11-13 minutes in pre-heated oven until edges are lightly browned.
  • Cool for 5 minutes on tray and transfer to wire racks to finish cooling.
  • You can also add white chocolate buttons to these which make them really decadent!

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