Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
  • 1⅓ cups plain gluten free flour
  • 1 cup organic desiccated coconut
  • ⅔ cup quinoa flakes
  • pinch of sea salt flakes
  • ⅔ cup coconut sugar
  • ¼ cup raw honey
  • 1½ teaspoons baking soda + 1 tablespoon boiling water
  • 100g coconut oil, melted
  1. Preheat fan forced oven to 180C and line two trays with baking paper.
  2. Add flour, coconut, quinoa and salt to a bowl and mix to combine with a spoon.
  3. Place coconut sugar and honey in a small saucepan over low heat. Stir until the honey sugar mixture melts and simmer for a few minutes over low heat so it is slightly foamy. Take off the heat and stir in the baking soda mixture (this will create extra foaming).
  4. Pour honey mixture and coconut oil into the dry ingredients bowl and thoroughly combine to form a dough.
  5. Roll dough into 14 small balls and flatten firmly with your hands. The cookies will not spread much when baking so for a thin crispy cookie flatten firmly into thin discs. Bake for 10 minutes or until golden.
Recipe by Helen Tzouganatos at