Sweet, Snacks

Raspberry, Clementine and Almond Cookies

These are one of my favourite cookies ever, at Christmas I swap in fresh cranberries for the raspberries and add more spices such as mixed spice, all spice and cloves.

I use tahini in the recipe, but you could equally use smooth cashew or almond butter.

As for the almonds, again these could be omitted or hazelnuts or Macadamia nuts used instead.

I like them chewy in the middle and fresh out the oven, but they will keep well in an airtight container for several days.

top tip is to double up and freeze half, so you can bake one at a single minutes notice, whenever you get a craving. which will be often!



½ cup tahini paste

½ cup light oil or groundnut oil

½ soft brown sugar

½ cup caster sugar

1 cup plain flour + 3Tbs

¼ cup oat milk or alternative

zest 3 clementines

juice of 1 clementine

2 tbs corn flour

1 tsp ground cinnamon

2 tsp vanilla extract

1 tsp sea salt plus extra to finish

½ tsp baking powder

½ tsp bicarbonate of soda

1/2 cup chopped raw almonds

100g fresh raspberries


  1. In the bowl of a mixer place tahini, ground nut oil, clementine juice, zest and sugars, beat together until soft, creamy and fluffy.
  2. Gradually add the vanilla and oat milk, keep beating for a few more minutes. This can be done by hand but will require some elbow grease.
  3. In a separate bowl combine the flour, cinnamon , baking powder, bicarb, salt and cornflour.
  4. Add the dry mix into wet with the machine still running slowly, in three stages. Once it's just combined stop the machine and carefully fold the almonds and raspberries in by hand. reserving a few of each.
  5. On a big baking tray lined with parchment add scoops of dough, I use a small ice cream scoop to the equivalent of about 2 full tbs. place the dough balls in rows, you should have enough for about 12.
  6. Place in the fridge to chill for a minimum of 1 hour.
  7. 10 minutes before you're ready to bake preheat the oven to 180°C.
  8. Remove the dough from the oven and place the balls on separate baking trays about 2 inches apart. You may want to cook in batches.
  9. Top the dough with the reserved almonds and squash on a half piece of raspberry and a pinch of seas salt before you place them in a hot oven.
  10. For chewy centres 10-12 minutes max, 12-14 for crisp through. They will firm up once cooled.

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