re-heat the oven to 130°C (fan forced) and line a cookie tray with baking paper.

Combine all dry ingredients in medium mixing bowl

Place the coconut oil & rice malt syrup in a small saucepan on low heat and stir gently until melted.

Combine boiling water with baking soda then add to the saucepan and mix.

Pour the wet mixture into the dry ingredients and mix with a wooden spoon until well a sticky dough forms

Roll the mixture into 3cm balls and place on the tray then flatten each ball down gently*.

Bake in the oven for 30 minutes or until golden brown. Allow to cool on baking tray for 5 minutes then transfer to a wire cooling rack.

*Note: you can leave shaped as cookie balls and bake for the same time

Recipes created by Kara Conroy, resident whole-food cook of GoodnessMe Box. For further healthy recipe inspiration, check out the GoodnessMe Box bookshelf online.