I'm bursting with Team GB pride, but sadly what has been a wonderful and all consuming Olympic Games is now over. So with the time I would have spent glued to the TV, I instead set out to create a short video for one of my favourite cookie recipes - I hope you like it.
These coconut cookies are super simple to make and very adaptable. In the past I have made them with chocolate chips or sultanas - but this cranberry and orange combo always comes out on top.
Ingredients, makes nine cookies
2/3 cup coconut flour
1/2 cup unsweetened desiccated coconut + a little extra to sprinkle (optional)
1/3 cup dried cranberries
1/3 cup of dried apricots, roughly chopped
1 tbsp vanilla extract
Pinch of salt
3 large (or 4 small) eggs
1/2 cup maple syrup
1/2 cup melted coconut oil
Zest of one orange
Preheat the oven to 180C. Place the coconut flour, desiccated coconut and dried fruit in a bowl and roughly combine. Add the eggs, vanilla extract, salt, maple syrup, coconut oil and orange zest and mix well. The mixture will appear quite wet at first but quickly thickens into a dough.
Roll the mixture into balls then press slightly to flatten into cookies. Place the cookies on a lined baking sheet and scatter a little extra desiccated coconut on top if desired.
Bake for 12-15 minutes or until the cookies are golden at the edges. Leave to cool and store in an airtight container.
Note: The cookies also freeze well. I often pop half the batch in the freezer - mainly to stop myself eating them all within a couple of days. Recipe easily doubles for a bigger batch.