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Bushwalker Biscuits

Tasty cookies packed with nutritious nuts, dried fruit and almond meal. Easy to make and lasting for weeks, they are perfect for busy and active people needing a healthy snack on the go.

Prep Time 30 minutes
Cook Time 10 minutes
Servings 48


  • 250 g butter
  • 1 1/2 cups castor, brown or coconut sugar
  • 1 egg
  • 1 tsp vanilla bean paste
  • 2 cups plain flour, sifted Substitute Gluten free flour if desired
  • 2 - 3 cups almond meal
  • 1 tsp baking powder
  • 1 tsp bicarb soda
  • 1 cup coconut flakes Lightly toasted in low oven for approx 10 min until lightly brown. Set aside to cool.
  • 1 cup macadamia nuts, roughly chopped Lightly roasted in mod oven for approx 10 min.Set aside to cool.
  • 1 cup raw cashew nights,roughly chopped Lightly roasted in oven
  • 1 cup pitted dates, roughly chopped
  • 1/2 cup dried cranberries, roughly chopped (optional)
  • 1 cup milk choc chips


  1. Pre heat oven to 180C

  2. Line three flat baking trays

  3. In an electric mixer on high, beat butter for a couple of minutes.

  4. Slowly add sugar and beat for another 4-5 min until light and fluffy.

  5. Turn mixer onto lowest speed and add egg and vanilla bean paste.

  6. Turn mixer down to low and slowly add flour, bicarb, baking powder and almond meal alternately. Scrape down sides with spatula as needed.

  7. Remove bowl from mixer and using a rubber spatula, carefully add all nuts, dried fruit, chocolate and coconut. Stir in between each addition. It is a chunky mix so if you are feeling it is getting too crumbly and not sticking together, then hold back on the nuts and fruit. A good way to test it is to put a ball of cookie dough in your hands and squeeze. If it forms a ball and holds itself, the mixture is a good consistency. If it doesn't hold together then stop putting the extras in.

  8. Using an ice cream scoop, roll balls of cookie dough and flatten on the trays with your fingers. Leave a gap between cookies.

  9. Bake on middle rack in oven for 8 - 10 minutes or until brown. Leave to cool on tray. Store at room temp in sealed container for 2 - 3 weeks. (But you will eat them wayyy before then, I promise!)