Herb Coconut Sandwich Thins

Makes 8 halves


  • 2 tsp. Roasted Garlic
  • 2/3 cup Coconut Flour
  • 1/2 tsp. Baking Soda
  • 1/2 tsp. Sea Salt
  • 1 tsp. Oregano
  • 2 tsp. Basil
  • 1/3 cup Coconut Oil, cold
  • 3 Tbsp. Coconut Milk
  • 6 eggs


  1. Preheat oven for 375F.
  2. Add all dry ingredients into the food processor and pulse 3-4 times until mixed. Add in cold coconut oil and pulse 10-12 times until coconut oil is small pebbles and mixture resembles moist sand. Add eggs and coconut milk and pulse until combined.
  3. Spread out dough in 8 even rounds on a silicone mat-lined baking sheet.
  4. Bake for 15 minutes. Cool completely and remove from sheet tray with a spatula. These can be stored up to 3 days in the fridge.

Enjoy these Herb Coconut Sandwich Thins for breakfast or as an addition to soup or simply as a snack!

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