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
FdSc DipION IFMCP mIFM mBANT FellowION As a Clinical Nutritionist, IFM Certified Functional Medicine Practitioner, and educator with over 20 years of experience in autoimmunity and complex chronic illness, I’ve helped thousands of patients untangle autoimmune disease and mentored hundreds of practitioners through the clinical gray areas where protocols fall short and testing gets complicated. If you’re a practitioner seeking stronger clinical skills, I’m here to help you move forward with clarity and confidence.
