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Bunya Nut Meal Cookies with Native Muntries & Lemon Myrtle


Our Bunya Nut Meal Cookies with Native Muntries & Lemon Myrtle are utterly irresistible. Better still, they’re quick and easy to make, which means you can have fresh baked cookies in the oven and on the table just in time for morning tea. The taste is slightly nutty, with a slight spiced apple and juniper combination of native Muntries and the fresh zing of native Lemon Myrtle. The texture is soft and chewy, with a slightly crispy bite, similar to a macaron. They’re not too sweet, but just sweet enough and ever so slightly moreish.

Time: 30 minutes

Makes: 16 cookies



1 cup TASC Native Bunya Nut Meal

1 cup blanched almond meal

1/4 cup coconut sugar (or raw sugar)

1 tbsp desiccated coconut

1 tsp baking powder

1 tbsps TASC Muntries Native Fruit Powder

1 tsp TASC LemonMyrtle

1/4 tsp sea salt

1/2 tsp vanilla

1/3 cup almond milk (or regular milk)



  1. Preheat the oven to 175°C (fan-forced) / 185°C (conventional). Line two baking trays with baking paper.
  2. In a medium bowl, whisk the bunya nut meal, almond meal, sugar, coconut, baking powder and sea salt (breaking up any lumps). Add the Muntries Native Fruit Powder and Lemon Myrtle and whisk to combine with other dry ingredients. Add the vanilla and milk and stir to combined.
  3. Roll tablespoons of cookie mixture into a ball and place on lined trays, spacing 2 inches apart.
  4. Bake in the preheated oven for 15 to 20 minutes until golden brown and set at the centers. Remove from the oven and cool for 10 minutes on the baking tray before transferring cookies to a wire cooling rack.



  • Cookies are best eaten fresh from the oven, once cooled.
  • Store uneaten cookies in an airtight container at room temperature for up to 2 days in a cool place or in the refrigerator for 1 week.
  • Cookies are also suitable to freeze. Thawed cookies can be freshened up in a pre-heated oven for a few minutes before serving.



  • Try adding 1/4 cup chocolate chips or dried fruit to dough.
  • These cookies also make great jam drop cookies. Simply add an indentation into the top of each unbaked cookie, using your thumb and fill each with 1/4 teaspoon of jam before baking.


Recipe @jules_mckie for The Australian Superfood Co. Styling & photography @jules_mckie

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