Cookies. I could bake them every day and we would still never have any left over in a tin somewhere over night. They are often eaten instantly and the last ones will be feasted on after dinner. Here’s a new recipe I made up last week and again – they were gone just after the pictures were taken 🙂  Maybe I need to start making bigger batches…?

Turn the oven to 170 C (340 F) and prepare a baking tray with parchment paper.

 In a big bowl:

  • 1 egg
  • 3 tbsp’s coconut oil
  • 1-2 tbsp’s honey (or more if you want sweet cookies)

 Using an electrical whisk, mix those ingredients

Then in a smaller bowl or measure jug:

  •  100 ml (0.4 cup) sesame seeds, mixed (ground) slightly – like in pic

  •  100 ml (0.4 cup) shredded coconut
  • 50 ml (about 3 tbsp’s) sunflower seeds

mix those two to a fine powder – like in this next pic


 and then to the taste giver of the daycoriander seeds! We’re not talking the green leaves here. The seeds look like this:


And they have a strong smell and taste of lemon (!) –  grind in a coffee grinder, and add 2 teaspoons to the dry ingredients:

  •  And also add a pinch of salt
  • And 1 tbsp coconut flour

 Then mix them all together and add the dry ingredients to the egg mixture.

With your hands, form little balls with the dough (about 13-15 of them) and then flatten them – again, using your hands is the easiest.

Rolling the balls is actually only to get them about the same size.

Now to the decoration part – this is a trick I use every now and then… Take frozen raspberries and just very quickly grind them in a mixer / grinder. They fall apart very easily so you need only a second or two…

 Then sprinkle the ground frozen raspberries over the cookies,

and bake in the middle of your oven for about 15 minutes.




Coriander and raspberry cookies
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