by SuperCharged Food


  • 150 g (51/2 oz/1 cup) coconut flour

  • 1/4 teaspoon gluten-free baking powder

  • 1 1/2 teaspoons Natvia powder, plus extra to dust

  • a pinch of sea salt

  • 200 g (7 oz) cashew butter

  • 4 organic eggs, lightly beaten

  • 21/2 teaspoons natural vanilla extract

  • 2 tablespoons coconut oil

  • 2 tablespoons Coconut milk


  • 1.

    Preheat the oven to 175ºC (345ºF/Gas 4) and grease a baking tray.

  • 2.

    In a bowl, mix together the coconut flour, baking powder,Natvia and salt. Warm the cashew butter slightly, then mix it with the eggs, vanilla, coconut oil and coconut milk until smooth.

  • 3.

    Add to the dry ingredients and mix well to form a dough.

  • 4.

    Roll the dough out between two sheets of baking paper to a thickness of 6–8 mm (1/4–3/8 inch).

  • 5.

    Cut out shapes using your favourite cookie cutter and place them on the greased baking tray (these cookies won’t spread during baking).

  • 6.

    Bake for 20–25 minutes, or until the cookies are crisp and golden.

  • 7.

    Leave them to cool on the tray a little before transferring to a wire rack to cool completely.

  • 8.

    Dust with extra stevia if desired.

  • 9.

    The cookies will keep in an airtight container for several days.

Nutritional information

Nutritional analysis per serving (24 servings)

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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