A recipe for delicious vegan gluten-free, grain-free cacao coconut cashew cookies!

Flora Fauna 18th Century Illustration

If you’re on a restricted diet and you want to make something delicious, light but filling and rather indulgent, try these cookies.  As an egg substitute, I use 1 tablespoon of chia seeds soaked in 3 tablespoons of water.


– 1/3 cup of unmelted coconut oil

– 3 tablespoons of coconut flour

– 2/3 cup of coconut sugar

– 2 tablespoons of chia soaked in 6 tablespoons of water (equivalent of 2 eggs)

– 2 tablespoons cashew nut (or peanut) butter

– 1/2 tsp baking powder with 1/2 teaspoon himalayan pink salt

– 1 tsp cinammon powder

– 2 tablespoons of vanilla extract

– 3 tablespoons cacao powder

– 2 tablespoons of dessicated coconut

– chopped and whole nuts to sprinkle on top while the cookies are cooling


– preheat oven to 180 degrees centigrade for a fan oven

– mix all the ingredients together until combined

– line a baking tray with parchment paper and lightly coat with a thin layer of coconut oil

– bake for approximately 15-18 minutes and remove from the oven to cook for 10 minutes to reach optimal consistence

– enjoy!


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