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Dry Ingredients:

  • 1 cup almond flour
  • 1/2 cup rolled oats
  • 1/2 teaspoon baking soda
  • A pinch of salt

Wet Ingredients:

  • 1/4 cup coconut oil, melted
  • 1/4 cup Natvia Synbiotic Sweetener
  • 1 large egg
  • 1 teaspoon vanilla extract


  • 1/2 cup dark chocolate chips or chunks
  • 1/4 cup shredded coconut
  • 1/4 cup chopped almonds


  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Mix Dry Ingredients: In a bowl, combine almond flour, rolled oats, baking soda, and a pinch of salt. Set aside.
  3. Prepare Wet Ingredients: In another bowl, whisk together melted coconut oil, Natvia Synbiotic Sweetener, egg, and vanilla extract until well combined.
  4. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring until a cookie dough forms.
  5. Add-ins: Fold in dark chocolate chips, shredded coconut, and chopped almonds into the cookie dough.
  6. Scoop and Shape: Use a cookie scoop or spoon to drop rounded portions of dough onto the prepared baking sheet, leaving space between each cookie.
  7. Bake: Bake in the preheated oven for 10-12 minutes or until the edges are golden brown.
  8. Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
  9. Serve and Enjoy.
No nutritional info supplied
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