Looking for a simple treat that is quick to make, summery tasting and doesn’t have a long list of complicated ingredients? Well this cookie is for you.
It’s perfect as it is, or add 2 teaspoons of raw cacao for a chocolate version.
| 125g coconut oil 2 tablespoons of honey or maple syrup 1 tsp bicarbonate of soda 125g desiccated coconut 25g coconut flour 150g chopped hazelnuts nuts |
Prepare two baking trays and preheat oven to 160 degrees C. Melt coconut oil, and then mix together with honey.
Fold in the bicarbonate soda
Add coconut, coconut flour and nuts and mix until well combined.
Drop spoonfuls of batter onto the trays, leaving room for spreading during baking.
Bake for 8 – 10 minutes, or until desired golden colour.
Cool on wire racks. May be eaten warm or cooled.
Robyn Puglia
Robyn is a Clinical Nutritionist with a specialised interest in the Functional Medicine approach to health. Robyn is very involved with the field of Coeliac Disease, Gluten-Reactive Disorders and Autoimmune Disease. Her passion for the healing power of food, has led her to work with complex cases, involving multiple diagnoses, and chronic health issues such as ME, auto-immune diseases and fibromyalgia. She also has a passion for working with the growing tide of chronic, lifestyle mediated illness; diabetes, cardiovascular disease and obesity, and runs a lifestyle intervention clinic for these issues. Robyn works with patients to nutritionally support their bodies, so that they can heal. She has successfully helped many people around the world improve their health and increase their quality of life. Robyn sees clients in London, Tokyo and New York, and has a virtual practice that allows her to work with people all over the world.
