The Sol Journal

Ginger, Macadamia & Cranberry Cookies

recipes

Ginger, Macadamia & Cranberry Cookies

19 November, 2025

A festive blend of warm spices, buttery macadamias and nourishing whole-food ingredients — the perfect wholesome treat to share (or keep) this Christmas.

MAKES 14-18 GLUTEN-FREE | DAIRY-FREE | REFINED SUGAR-FREE | VEGAN

These festive Ginger, Macadamia & Cranberry Cookies are everything we love about the holiday season — warm, spiced, sun-kissed ingredients and that unmistakable smell of Christmas baking. Gluten-free, vegan and refined sugar-free, they strike the perfect balance between indulgence and nourishment. Featuring mineral-rich tahini, antioxidant-packed spices and buttery Australian macadamias, they’re a wholesome treat to gift, share… or keep entirely to yourself.

Ingredients

2 ½ cups almond meal
2 tbsp ground ginger
½ cup raw macadamia nuts
½ cup dried cranberries (omit if fructose-sensitive)
½ cup coconut sugar
2 heaped tbsp rice malt syrup
6 tbsp hulled tahini
1 tbsp chia seeds
2 tbsp water
1 tsp ground cinnamon
1 tsp gluten-free baking powder
Pinch of sea salt

Method

  1. Combine chia seeds and water in a mug. Stir and let sit for 10 minutes until gel-like.
  2. In a large mixing bowl, add all remaining ingredients plus the chia egg. Stir with a wooden spoon until well combined.
  3. Place the dough in the freezer for 20–30 minutes to firm up. When you’re 10 minutes away, preheat your oven to 180°C (fan-forced).
  4. Scoop one tablespoon of dough at a time, roll into balls, and place onto a lined baking tray, leaving space for spreading.
  5. Gently press each cookie with a fork to flatten slightly. Bake for 9–11 minutes or until the edges turn golden.
  6. Allow to cool on the tray for a few minutes, then transfer to a wire rack.

These cookies make thoughtful little gifts for neighbours, colleagues or friends — or a delicious festive treat just for you (it is Christmas, after all).