Makes 18 cookies 

Gluten free : Dairy Free : Vegan 


1 sachet EIMELE VANILLA MEAL REPLACEMENT SHAKE or 1/4 cup almond meal 

1 1/2 cups (175g) almond meal 

1/2 cup (45g) shredded coconut 

1/4 cup (35g) chopped raw almonds 

4 tablespoons (80ml) extra virgin olive oil

3 tablespoons (60ml) maple syrup 


Heat oven to 170C and line 2 large baking trays with greaseproof paper. In a bowl combine EIMELE VANILLA SHAKE, almond meal, shredded coconut and chopped raw almonds and mix. Pour olive oil and maple syrup over and mix to form a dough. Measure tablespoons of the dough onto the tray, roll with hands into a ball and press down onto the tray lightly with two fingers. Bake in oven for 14 minutes and allow to cool completely on tray. Store in a airtight container on bench top or in fridge (for extra crunch) for up to 1 week.