Coconut macadamia biscuits

Makes 10 biscuits

Low Histamine



flax egg

1 tbs ground flaxseed

3 tbs water


¾ cup oats

⅛ cup oat flour (blend oats in a food processor)

¼ cup macadamias, finely chopped

2 tbs desiccated coconut

pinch of salt


¼ cup maple syrup

¼ cup almond butter


1. First make the flaxseed egg by mixing the ground flaxseed and water then set aside for 10 minutes.

2. Heat oven to 190°C.

3. Add dry ingredients to a bowl and mix.

4. Tip in the flaxseed egg, maple syrup and almond butter. Stir super well.

5. Roll into 10 small balls, pop on baking tray and flatten slightly.

6. Cook for around 10 minutes. Keep a close eye on them as they can burn easily.

7. Transfer to a wire rack to cool.


You may need to wet your hands when rolling the dough into balls to minimise sticky-hand central.

Recipe adapted from throughthefibrofog.

Download Recipe