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The new Choc Fudge Brownie gluten, dairy free, and low FODMAP.


Apricot Coconut Cookies

Oatmeal Apricot Almond and Coconut Cookies
  1. Preheat oven at 180C and line tray with greaseproof paper.
  2. Mix 1 cup YesYouCan Buckwheat Flour, 3/4 cup sugar, 1/4 cup coconut flour, 1/4 tsp xanthan gum, 1 tsp baking powder, 1 cup desiccated coconut, 1/4 cup sesame seeds, 1/3 cup sunflower seeds, 1/2 cup rolled quinoa, 1/2 cup sultanas and 1/2 cup diced, dried apricots in a large bowl.
  3. In a separate bowl, whisk 1/2 cup sunflower oil, 2 eggs and 1 tsp vanilla until well blended. Add to dry mixture with 1/2 cup almond milk and combine to form a stiff dough.
  4. Form dough into balls about golf ball size and place on baking tray about 4 cm apart. Press down on each ball to flatten slightly.
  5. Bake for 35-40 minutes. Cool on wire rack. Makes approximately 15 large cookies

YesYouCan Artisan Buckwheat Flour is a premium 100% Australian flour grown in the rich plains of Central Western New South Wales. It is gluten free and non-GMO. This ancient grain is ideal for breads, cakes, and pasta. It is also an excellent source of fibre and a good source of protein.

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