Try our newest mix!

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

Eggless Three-seed Cookies

Makes 20 cookies (20-25 grams each)


  • 115gm unsalted margarine
  • 115gm Castor sugar
  • 115 YesYouCan Plain Flour
  • 115gm seeds (Combined equal amounts of chia seeds , pumpkin seeds and sunflower seeds)
  • 1 Orange zest
  • 1tbsp YesYouCan Vegan Egg Replacer
    • Please note (1 tbsp Vegan Egg Replacer + 3 tbsp of water is equivalent to 1 egg)
  • 10ml vanilla essence


  1. Preheat the oven at 180 degrees celcius. Line baking tray with parchment paper.
  2. Cream the butter and the sugar together. Add the vanilla and the zest. Sift the flour and set aside.
  3. Add seeds and the YesYouCan Plain Flour in the mixture along with the vegan egg replacer mix
  4. Beat until the mixture forms a dough
  5. Make balls, ideally 20 -25 gms each
  6. Place the cookie balls on the tray and flatten each with the help of a fork
  7. Bake for 15 - 17 min, until golden brown


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