I adapted these beauties from I Quit Sugar. I added a bit more quantity of chia seeds and an egg at the end to help bind it all together as the mixture seemed very crumbly. Result: perfectly crunchy and healthy bikkies!

1 1/2 c almond meal
1/2 c walnut meal (I used 1 c almond meal, 1 c spelt flour)
1 tsp baking powder
2 tsp ground chia seeds
1/2 c ground cinnamon
pinch salt
3 1/2 Tbs coconut oil
1 1/2 Tbs rice malt syrup
1 tsp vanilla extract
1/2 c dark chocolate, at least 70% cocoa, chips or chopped
1/4 c dried black currants (optional)

Preheat oven to 180C. Line a baking tray.
Mix dry ingredients in a bowl. Melt coconut oil and rice syrup in a small saucepan. Add to flour mixture and mix thoroughly with rest of ingredients.
Form into small balls and flatten slightly on the baking tray. Bake for around 15 until cooked through. Place o a wire rack to cool.
I've also made these cookies with 1 c oat flour, 1/2 c sunflower seed flour, 1/2 c almond meal and added 1/2 c desiccated coconut and 1/2 c chopped freeze dried pineapple. It's great to experiment with different nut and seed flours, they all have lovely textures and tastes.