Vegan anti inflammatory cookies for tea time

I’m not from England but I love tea time! It’s a time I really take for myself around 4 or 5pm when I’m working from home to give my brain a break and get back on track for the late afternoon before sport and dinner. 

I got inspired by Au Vert Avec Lili’s recipe for these cookies and turned them into an anti-inflammatory recipe 🙂 

You can keep them for at least a week in a box. I’ve gotten into the habit of making one batch a week, so I always have a little gourmet & anti-inflammatory snack when apples and pears become boring!



  • 60 g rice flour
  • 60 g chickpea flour
  • 1 nice pinch of salt
  • 1 teaspoon ground cinnamon
  • 50 g unrefined cane sugar OR coconut sugar
  • 80 g olive oil
  • 2 tbsp. grated coconut (or coconut flour for a smoother result)
  • 2 tsp. flax flour (or flax/chia seeds)


Preheat the oven to 180°.

Mix all the dry ingredients together. Add the olive oil. 

For a ball with the dough. 

Separate the dough into equivalent pieces. 

I personally like to make 30 grams biscuits. 

Put them in the oven for 10 minutes. Leave to cool. 

Enjoy them throughout the week (if they last that long!).

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