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Sweet Potato Gnocchi


Courgette Chickpea & Tomato Soup


Cranberry and Coconut Cookies


I am always looking for flavour combinations that make my mouth water. This is one of them; the delicate smoothness of the coconut combined with the sharp sweet flavour of the dried cranberries does it for me.

Serves: 12 cookies
Prep time: approx. 20 minutes
Cooking time: approx. 7/8 minutes

Gluten Free option, Dairy Free option, Vegan option


90g (¾ stick) lightly salted butter or coconut oil (dairy free)

120g (1 scant cup) granulated sugar or coconut sugar

100g (3/4 cup) gluten free/buckwheat, spelt or plain flour

35g (½ cup) desiccated coconut

30g (¼ cup) dried cranberries, roughly chopped


Preheat the oven to 180°C/gas mark (350°F)

  • In a medium sized saucepan, melt the butter or coconut oil on a very low heat until just melted. Turn off the heat and stir in the flour, desiccated coconut and cranberries, and combine well.
  • Heap a teaspoon’s worth of the mixture and using your hands, form into a small ball. Place on greased baking parchment on a baking tray and flatten each ball slightly. Continue until you have 12 or so cookies, leaving a space of 10cm in between each one.
  • Place in the oven for 7-8 minutes until golden brown. Leave to cool for a couple of minutes then transfer, using a spatula, and enjoy!