Christmas Orange & Cinnamon Macaroons

Preparation time: 10 minutes
Baking Time: 15 minutes
Makes: 12-14


90g ground almonds

125g plain gluten-free flour

2 tbsp Primrose’s Kitchen Orange and Cashew Granola

1 tsp ground cinnamon

1tbsp ground flax seeds + 2tbs water

120ml tahini

120ml maple syrup


Pre-heat the oven to 175C. Line a baking tray with non-stick grease proof baking paper and set aside.

In a large bowl, using a wooden spoon mix the ground almonds, flour, granola and cinnamon together and set aside.

In a small bowl mix the ground flax seeds and water together and set aside for 3-4 minutes.

In another small bowl, mix the tahini and maple syrup together, adding the ground flax seeds mixture before combining them with a small spoon.

Once done, add the tahini/maple syrup/flax mixture to the large bowl containing the dry ingredients and mix with a wooden spoon until combined. The mixture should be relatively wet.

Using a small ice cream scoop, divide the mixture into approximately 12-14 cookie dough balls and spread evenly on the baking tray, allowing enough room between each cookie dough ball for air to circulate. If need be bake in two batches!

Bake in the oven for 15 minutes or until the outside is slightly browned and in the inside is still a bit moist.

Let the macaroons cool for 10 minutes and serve with herbal tea.

Store in an airtight container for up to a week.

For more recipes see here

Photo & Recipe credit to The Little Plantation

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