At my book launch, the first thing every guest mentioned was how much they enjoyed these vegan cookies. Even those who attended out of sheer curiosity and didn’t follow any specific diet asked if they could try the Specific Carbohydrate Diet, as it seemed not restrictive but rather delightful.

I thought I’d share this recipe with you so you can give it a try at home and decide if you’d like to explore more of the 9 dessert recipes from my book.

Ingredients:

• ½ cup macadamia nut flour
• ½ cup almond flour
• ¼ cup coconut flour
• 3 tablespoons sweet almond butter
• ¼ cup plus 1 tablespoon melted coconut oil
• ¼ cup plus 1 tablespoon honey
• ½ teaspoon aluminium-free sodium bicarbonate
• 1 teaspoon vanilla essence
• 1 drop Himalayan salt
• ½ cup chopped macadamia nuts

Preparation:

Place all ingredients, excluding the macadamia nuts, in a blender and mix until a dough forms. Gently fold in the macadamia nuts and prepare a baking tray.

Use an ice cream scoop to portion out the dough on the baking tray, making sure to leave space between each as the dough will spread slightly during baking.

Once you’ve portioned the dough, place another piece of baking paper over the entire tray. Use a spoon or the bottom of a flat mug to press down on the dough balls, flattening them to your preferred thickness.

Remove the baking paper from the cookies and place the tray in the preheated oven for approximately 10 minutes. The cookies will still be soft when done.

Allow them to cool completely before transferring them to a plate.

This recipe yields approximately 10-12 cookies, depending on the size of the ice cream scoop you use to portion the dough.