Recipe by sweetpeace


  • 150g frozen mint peas

  • 1 teaspoon vanilla bean paste

  • 2 tightly packed tablespoons fresh mint leaves

  • 40g coconut oil or butter

  • 21g Natvia stevia blend (equal to 7 sachets)

  • 2 eggs

  • ½ teaspoon baking powder

  • 40g rice flour

  • 10g coconut flour

  • 10g almond meal

  • 5 tablespoons coconut flakes


  • 1.

    Cook the peas as instructed on the packet and drain well.

  • 2.

    Melt coconut oil in small pan over low heat, sprinkle in Natvia stevia blend and stir until

  • 3.


  • 4.

    Add peas, eggs, vanilla bean paste and mint leaves to food processor, while the motor is

  • 5.

    Running pour in coconut oil and Natvia mixture. Process until nearly smooth.

  • 6.

    In a separate bowl combine flours and stir well to mix together evenly.

  • 7.

    Add flour mixture to food processor and pulse until well combined.

  • 8.

    Fold in coconut flakes then let the mixture rest for a few minutes, the flour will absorb some

  • 9.

    Of the moisture.

  • 10.

    Using a dessert spoon, dollop mixture onto cookie trays lined with non-stick baking paper.

  • 11.

    Bake at 190 degrees Celcius for 15 to 20 minutes or until the edges just start to turn golden.

Nutritional information

Nutritional analysis per serving (12 servings)

  • Energy 86kj
  • Fat Total 6g
  • Saturated Fat 4g
  • Protein 2g
  • Carbohydrate 7g
  • Sugar 1g
  • Sodium 61mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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