A deliciously, crumbly cookie that is refined sugar and dairy free.

Quick and easy to make these cookies are great for dunking in a cuppa and they get a bit thumbs up from my niece and nephew.

Makes roughly 20 cookies.


  • 100g whole quinoa
  • 150g oatmeal
  • 80g desiccated unsweetened coconut
  • 1 tablespoon shelled hemp seeds
  • 175g melted extra virgin coconut oil
  • 150g coconut sugar
  • 100g cacao nibs
  • ½ teaspoon baking powder
  • ½ teaspoon bicarbonate powder
  • 1 large tablespoon whole rolled oats
  • A drop of coconut or almond milk, if needed.


  1. Set the oven to 180c.  Grease and line two large, flat baking trays.
  2. Put the quinoa in a food processor and blitz until the grains have ground down to a rough powder.  Tip into a large bowl then add all the ingredients and mix well.  The mixture should be well combined and of a good doughy consistency.  If the mixture seems a little dry, add a drop of almond or coconut milk to give it a little more moisture (be careful as the mixture shouldn’t be too runny otherwise the cookies will over-expand when cookie and become too flat).
  3. Spoon dollops of the mixture onto the prepared baking trays leaving good space between them (the cookie mixture will spread during baking).
  4. Pop into the oven and bake for about 12-15 minutes or until the cookies are starting to go golden brown.  Take the trays out of the oven and let the cookies sit for 5 minutes to set, then carefully place them onto a cooling rack.

Recipe By Fleur Sladan, The Food Stork