Gluten Free Cranberry Cookies

NINJA cookies

Last month I styled food on a photo shoot with an awesome brand called Ninja. The girls I worked with on the day were lovely ❤ The first thing Lindsey said to me was … you will love this machine and want one. She was right!!

It’s an absolute joy to work with fantastic people and products and the Ninja is outstanding. I never truly understood the point of spending money on a high powered blender when surely a 30 quid food processor would do the same job. After all, they both have sharp, spinning blades right? But the Ninja is so much more than that.

I’m very fortunate in that the girls kindly gave me the amazing Ninja package to have a play with and Lindsey was spot on – I’ve fallen in love with it! It’s ridiculously simple to use, it blends, it purees, it pulses, it crushes ice and it does everything effortlessly.

Here’s my first recipe with the Ninja using the dough blades. This fantastic machine is out in the UK next month. Whilst you’re waiting feel free to adapt the recipe using your regular food processor.

NINJA cookies 2

Gluten Free Cranberry Cookies

Prep time: 15 minutes

Cook time: 10-12 minutes

Container: Ninja 1.2L Blend & Prep Bowl

Makes: 20 cookies


125ml melted coconut oil

1 egg

3 tablespoons of honey

Half a teaspoon of vanilla extract

100g rice flour

100g almond flour

50g gluten free oats

25g desiccated coconut

Pinch of bicarbonate of soda

Pinch of salt

Pinch of cinnamon

75g dried cranberries (try to find ones sweetened with fruit juice as oppose to sugar)


1. Preheat the oven to 175C°. Line two flat baking trays with greaseproof paper and set to one side

2. Place the dough blade into the 1.2L Blend & Prep Bowl and add coconut oil, egg, vanilla and honey. PULSE 3 times, then process on LOW for 15 seconds to blend the ingredients. Scrape down the sides.

3. In a mixing bowl, combine the rice and almond flour, oats, coconut, baking soda, salt and cinnamon and stir to combine. Add half of the dry mixture to the 1.2L Blend & Prep Bowl. PULSE 3 times, then process on LOW for 10 seconds. Scrape down sides, then add remaining dry mixture. Continue to process on LOW for 15 seconds until dough is evenly combined.

4. Add the cranberries to the 1.2L Bowl and PULSE 5 to 7 times, until cranberries are evenly dispersed throughout dough.

5. Spoon tablespoon-sized scoops of cookie dough onto the prepared baking trays about 5cm apart. Bake for 10 to 12 minutes until just golden brown. These cookies will be very soft when you first take them out of the oven but will firm up once they’re cool.

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