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Vibrant health means you can live life to the fullest. Empower yourself with the steps I used to free my life of chronic disease and medications.

Reader Interactions


  1. Oh, I love fennel seeds, but I’ve only used them for savory recipes. I am excited to branch out and try it in a cookie! Hmmm…as for fancy, schmancy, I am thinking about trying a plum semifreddo soon…and I want to start making granitas. Those feel like fancy, grown up, desserts. 🙂

  2. Oooh! I am following the autoimmune paleo diet right now, so very limited and this recipe fits the bill, sort of. I left out the fennel and black pepper. Kept the ginger and added some cinnamon and a bit of vanilla. They are in the oven right now. Fingers crossed. I cannot have nuts/seeds or eggs so am looking forward to a little baked good. Thank you!

  3. hello there lovely,
    > i wondered wether you could give me yyour opinion on baking with sprouted nut/seed flours??is it true that i want to be careful with nuts. When heated, their delicate polyunsaturated fats oxidize. and that Regularly eating oxidized fats creates inflammation in the body and causes lots of health issues. It’s the same issue with corn oil, soy oil, canola oil, etc…so is heated sprouted nut flour as bad as soya oil in the body??? hmmi love to do gluten free baking but dont wanna use coconut and buckwheat 100% time, maybe once in while is ok?
    > other qs is abut cooking oils, i always use saturated fat to cook with, animal and plant, however, eating out and going to friends/family dinner parts is always tricky! i always bring a dish of my own but then everyone sees me not eat anything else bcs of its cooking oil and become the topic of the table(which i loathea) also eating out v. impossible the best i can do is get salads or ask them to use olive as opposed to soy or canola!! but i want to still be sociable and my friends and family do not live there lifestyle as i do! is it better to be flexible a couple of times a week, do u deny you friends cooking cos she used soy oil??? what are yur thoughts.. i also wondered how big a role starchy veg play in your diet and do u ever add gluten free grains or is a complete no no…
    > with love n gratitude shosh

    • It sounds like you have read my post about almond flour 🙂 I think it is okay to occasionally bake with nuts and seeds (sprouted is best), and I think that “occasionally” means perhaps one time per week or a few times per month.

      As for eating out, if it works for your health, I think it is okay to sometimes eat restaurant food, even if it is cooked in vegetable oils. Stressing about brining your own food can do more harm than just eating a restaurant meal! Often you can request food cooked in butter at a restaurant.

      As for grains, it depends on the individual… I don’t think there is a one-size-fits-all answer.

    • Another thing to consider, if sprouted nut flour is out of your budget.

      Take your nut flour and soak it overnight in acidulated water. You can use kefir whey or lemon juice or apple cider vinegar or yogurt, plus water (you can even use straight kefir). Just a little of the acids vs. the water. If you can, use the amount of liquid required in the recipe (even if it’s milk) and add a little of the acid of choice (kefir whey, lemon juice, ACV, yogurt or kefir). This will help to remove the enzyme-inhibiting, mineral-blocking phytates that are so harmful to the body. **You can replace all milk in a recipe with kefir, whether using right away or soaking ahead of time.

      4-12 hours soak if almond
      8-12 hours soak if sunflower
      1-4 hours soak if pumpkin

      Realistically, if using sunflower or pumpkin, since their flours aren’t readily available, it might be easier to soak the whole seed first for hours, drain and rinse, let dry and grind (or grind wet on pulse).

      I get my soak times from – sprouting is best for all seeds/nuts/beans/grains, but for busy people with tummy issues, the important thing is the malnutrition-removing soak.

  4. Mmm…lovely, will be trying these soon. I think it would add a nice compliment and surprise to an after dinner coffee/tea or as little thank you gifts in a bag for guests. Maybe substitute pink or white pepper too for a flavour change up 🙂

  5. You mentioned measuring carefully, and I have been wondering, what is the right way to measure coconut flour? Do you fluff, pack, spoon it in?
    Also, I can’t have any honey or any other sweeteners, do you think if I used coconut milk to replace the honey it would bake up right and I could add seasonings to make it a savory cracker? Thanks!

    • Hmm, I don’t know about a substitute for the honey. But it is worth a try, if you are up for it. As for measuring the coconut flour, I do the “dip and sweep” method. Dip in the measuring cup and level it out with a knife.

    • I’m wondering the same thing and am going to experiment with collagen and coconut cream…since the honey is acting as a sticky binder here, we need to find something that will do the same. I could even see a flax “egg” or a gelatin “egg”—although, if you have candida and dysbiosis like me, you’ll want to avoid flax.

    • Too late maybe, but just read your coment, I think honey is important in this recepe because honey is the one that makes the cookie crunchy, sorry my english is not so good so I can’t explain myself as I would like

  6. Hi! Thanks for the recipe. I use tropical traditions coconut flour and I’m not really fond of the taste when its used alone. However, I did read your almond flour post when you wrote it, and just have been baking less in general. But, sometimes youu just need a cookie with tea 🙂 Have you ever used different brands and prefer (like the one you listed in shopping supplies) over another.

  7. What are your thoughts on using hemp protein powder in baking? Does it have the same harmful effect of baking with nut flours? I presume using nut butters is not good either.

    What are your thoughts with using chia or flax eggs in baking?

    What is your best advice for egg replacements when you are allergic to eggs?

    Thanks!! I look forward to making these cookies soon!!!

    • Chris, chia and flax don’t act the same as eggs in baking, but can still be useful, with varied results. I mostly avoid eggs, and use a variety of replacements in each recipe. Things turn out better when I use a few things rather than a lot of only one replacement type. There are good egg substitution sites – I’ve included my favorite.

      Don’t hesitate to use gelatin as an egg replacer! You can either buy gelatin powder or you can make a tight bone broth with nothing but water / ACV, and don’t use too much water – two teapots-full per large marrow bone. Use that bone broth (hot or right from fridge, gelled) at a rate of 4T per egg (1T dry with water or 4T if wet/gelled). Pumpkin puree (or butternut) is great instead of egg, at 1/3c per egg. I prefer to only use 1/3 c per regular-sized recipe of 12 muffins because flavor is impacted and you could end up with a pumpkin cookie/muffin. If I have a brownie recipe with 6 eggs called for, I use gelatin, yogurt/kefir, applesauce, banana, pumpkin and chia – a little of each, and the results are decent. Yogurt is nice because it already sticks together a bit.

      If you have enough binders and only need so many eggs for the liquid, you can get away with adding a little water or extra oil to replace one of many eggs in a recipe. Extra fat is especially good if you’re converting a low-fat flour recipe, because low fat = less flavor.

  8. Lauren, I am newly on the autoimmune paleo protocol in another attempt at healing my autoimmune disease (Hashimoto’s) or at least putting it into remission. I tried your cookie recipe last night with a slight modification: omitted fennel and pepper and added a smidge of cinnamon and two raisins per cookie. They came out nicely from the oven, and though I liked the one I ate soon afterward (my very first coconut flour anything!), I really like them from the freezer this morning. In fact, I think I need to go get another one. 🙂 Thank you for tinkering with recipes and sharing them with us!

  9. Can you use fresh anise/fennel for this? I have a bulb of fennel leftover from Chicken Pot Pie and really want to make cookies with it. I was going to make an anise extract with the rest but it takes about 3 months :(((

  10. I made these twice already, we have anise seeds and fennel seeds from the garden. These cookies are delicious and the texture is wonderful. They are easy but don’t be tempted to touch them until they are cool.

  11. Hello!

    I’ve tried making these twice and my dough has completely melted in the oven. I tried with coconut oil first and then with goat butter. I also used almond flour instead of coconut flour. Is that why I’m having this problem? Is there something I’m missing? Help please! Thank you!!

  12. I just made these! So yummy! I added some lemon zest and they were great! I also added an egg white to one batch, and I think I liked the non egg white batch better!

    Thank you for these recipes. I am always looking for gluten free, dairy free, corn free and gum free recipes. I may end up linking up to some of your recipes once I get my blog over hauled.

    Keep it up!

  13. I have to say FREEZING them is KEY! WOW! They were so much better taken straight from the freezer than at room temp! The texture and flavor…just sooo much better imho. I’m hooked! Thanks for another robust, fabulous cookie recipe! 🙂

  14. Do you really eat them straight from the freezer? Like ice cream?
    Or should I store them in the fridge?
    Thank you for all your great recipes and your knowledge you share with us.

  15. These were lovely. I snuck a bite before they cooled completely and can’t wait to try them once they have been in freezer for awhile. I am so sad though I only got 7 tiny (by my standards) plus 1 itty bitty cookie out of the dough. No where near the 10 the recipe states.

  16. Hi Lauren! Thanks a lot for the recipe!

    I just did this yesterday- im following the autoinmune protocol so instead of the seeds I added cinnamon and vanilla essence, and the coconut flour was homemade. Is it normal if my biscuits dont look AT ALL like the ones in your picture?? Im not sure if I made a mistake! They rather look a bit dark brown and with lots of holes in them. They taste nice though!

  17. This recipe is great! I’ve done two batches in the last 24hrs. The first, true to recipe with ginger and fennel, which were so delicious I ate the whole batch. Felt a little guilty about that, so I made a second batch using 2 tbsp of powdered erythritol. I used 1/2 tsp ground ginger, 1/2tsp cinnamon and 1/8th tsp ground clove for the spices, trying to get a gingerbread flavour. Turned out pretty good, though I think they needed less time as they caught a little.

  18. These have become a staple in my oh so limited diet and I can not thank you enough!!! I travel quite a bit and these are wonderful out of the freezer for the plane, road, and with coffee. Cheers to you and thank you so very much for sharing!!!!

  19. I thought this were pretty good, but I didn’t care for the fennel in them. I love fennel seeds in savory dishes but in the cookies, it made them taste like sausage cookies. I think next time, I’ll just leave it out.

  20. I was so excited to make these. I followed the recipe word by word and it didn’t come out right. Needless to say it didn’t make it into the oven but in the trash instead. So disappointed.

  21. So, we made them and they totally melted. I used coconut flour that I carefully sifted – I grind it myself in the Vita Mix. The dough was fine – soft but seemed okay. Coconut oil was soft going in – we didn’t melt the oil, it was naturally soft at room temp. What do you think? What went wrong? We’re wondering if home ground flour just wasn’t fine enough or something else. Thanks!

  22. Thank you, these are delicious. I have a very limited diet, so it’s great to have something for a holiday treat. I was careful to measure exactly for the first batch, but for the second I was more sloppy/generous and they still turned out great. I used coconut butter from the store that is very dry and crumbly, so it was hard to be exact with that measurement, plus the honey is always difficult to measure. Modification: I added a pinch of salt. I also toasted my fennel seeds in a cast iron pan, and then ground them a bit in the mortar and pestle. I found that if I made all the balls first and then flattened them I got a more uniform size. You even imply that in the the recipe, but I didn’t follow instructions and my first batch had a bunch of different-sized cookies. Again, Thank You!

  23. I have been looking for recipes using coconut flour & these are Vegan too!!!! I love these spices, what a creative way to add them in cookies. Can’t wait to try them out. I am a Vegan & follow Gluten free diet. Thank you! I am going to subscribe to your blog. Still have not read the Almond flour part.

  24. These were delicious but why in the world would you create a cookie recipe for just 10 cookies? I was appalled at the time and dirty dishes for just 10 measly cookies. Tasted good but hardly worth the time and effort.

  25. Thanks for the recipe, I made those biscuits yesterday and had them for breakfast this morning. The taste is great, I love fennel 🙂 I put fennel seeds, ginger and cardamon. However, they are quite hard, maybe I should have made them thinner. Do you think a egg yolk (i am paleo but not AI) would make the texture smoother? I was also thinking that I could have used a rolling pin?

  26. I just made your recipe!!!!!!!!!!!!!!!!!!!!!!!! It’s sooooooooooooooooooooooo delicious! I love it! I think I’ll make many more and freeze for futre easy access!!!!!!!!!!!!!!!!!!! I love, love, love this recipe! THANK YOU!!!

  27. Hello! I tried the recipe with ginger, vanilla and maple syrup. My cookies turned out very dry… have you encountered this? I’m wondering if it’s just the nature of the coconut flour or if honey would have made them less dry. Any ideas? Thanks 🙂

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Lauren Geertsen, NTP

I’m an author, entrepreneur, and nutritional therapy practitioner (NTP). I began this website at 19, to share the steps that freed my life of chronic disease and medication. Now, Empowered Sustenance has reached 30 million readers with healthy recipes and holistic resources.

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