If you like coconut, you must try this recipe. It is simple, fast, gluten-free, healthful, and most importantly, delicious. Without further ado, let us begin baking!

Time to prepare: 15 minutes

Time to cook: 20-25 minutes

• 2tbsp. (30ml) of organic grounded flax seeds
• 6 tbsp. (90ml) of water
• 1/2 cup (125ml) of buckwheat flour
• 1 cup (250ml) of organic coconut flour
• 1/4 cup (62.5ml) of organic white rice flour
• 1/4 cup (62.5ml) of tapioca starch
• 1/2 cup (125ml) of organic unsweetened shredded coconut
• 1 tsp. (5ml) of baking powder
• 1 tsp. (5ml) of xanthan gum
• a pinch of salt
• 1/3 cup (83ml) of organic coconut oil (room temperature)
• 1/3 cup (83ml) of organic apple sauce
• 3 tbsp. (45ml) of agave syrup
• 1 tsp. (5ml) of vanilla
• 1 cup (250ml) of coconut milk (The drinkable one even though you could use the one in can to get a richer taste)
• 1/2 cup (125ml) of chopped  organic chocolate  chunks
• 1/2 cup (125ml) of organic dried blueberries
• Preheat your oven to 375º

1. In a small bow, combine the grounded flax seeds an the water. Set aside for 10 minutes.
2. In a medium bowl, combine the buckwheat flour, the coconut flour, the rice flour, the tapioca starch, the shredded coconut, the baking powder, the xanthan gum and the salt.
3. In another bowl, beat the coconut oil, the apple sauce, the agave syrup, the vanilla and the coconut milk.
4. Add in the flours and mix until it’s all well combine. Put in the chocolate chunks and the dried blueberries.
5. Continue to mix until you get a smooth batter.
6. On a cookie sheet, put about 1 1/2 tbsp. of batter per cookies. It really depends how big you want them.
7. Cook them for about 20 minutes or until they’re golden.
8. Remove them from the oven and transfer them on a wired rack to cool down.

Like I normally do, I invited my readers to participate by telling me what they thought about my recipes and offering me some advice. What are their thoughts on this one? Do they enjoy it, and did it make someone essential to them happy? Does it assist them save some time? Simply put, what do our readers think of this recipe? It’s finally here:

I appreciate that I can make these vegan, gluten free, and dairy free (as the recipe says). The consistency is ideal, since it is neither too thick nor too thin.

Maybe it’s because I’m on Paleo week 2, but I’m having issues with this cookie. This time, it seems that the coconut flour is the source of the problem.

Tasty! The consistency is ideal, and they do not crumble (like other ones Ive tried).

3 cup sunflower seeds. Also an excellent paleo cookie since it’s light and crunchy! I discovered that ground flax seeds do not work well as a binding agent, so I replaced 1 teaspoon.

I believe you produce amazing dishes and like your Facebook page. I received your email without signing up and was intrigued about your latest writings, so I added you as a contact and am now reading the blog updates that arrive in my inbox. Yummmm!

Oh, how I adore thee. Let me to enumerate the ways!! I just made these for work today, and they are delicious! My colleagues devoured them in breakneck speed! I will be making these again ASAP!!

These cookies are incredibly wonderful, but what makes them so addicting is not only their flavor but also how they break to pieces as you take a mouthful.

And one more thing before I say good-by to everyone: You’re 1000, no 1 000 000, no 1 000 000 000 times more great, pleasant, and fantastic than any of the recipes on this page. I adore you, I adore you all!