Cranberry and Chia Seed Coconut Biscuits

These crunchy cranberry and chia seed coconut biscuits are dairy-free and egg-free so that everyone can enjoy them!

  • SERVES 10
  • PREP TIME 30mins
  • COOK TIME 15mins


150g coconut oil
2 tablespoons honey
1 cup wholemeal self-raising flour
1/2 teaspoon bicarbonate soda
1 cup rolled oats
1/2 cup coconut palm sugar (see Note)
1/2 cup desiccated coconut
1/2 cup dried cranberries, chopped
1/2 cup coarsely chopped pistachios
1/3 cup black chia seeds


Preheat oven to 180°C or 160°C fan-force. Line 2 large baking trays with baking paper. Place coconut oil and honey in a small saucepan over medium-low heat. Cook, stirring, for 2 to 3 minutes or until combined and smooth. Remove from heat. Allow to cool.

2. Sift flour and bicarbonate of soda into a large bowl. Add husks from sieve. Stir in oats, sugar, coconut, cranberries, pistachio and chia seeds. Add cooled coconut oil mixture and stir until well combined (the mixture will still be crumbly).

3. Place firmly packed level 1/4 cup measures of mixture on prepared trays, allowing 2cm for spreading. Flatten slightly and reshape, pressing with fingertips, until a 10cm wide circle. Bake for 15 minutes or until golden. Allow to cool completely on trays.