I made up this recipe to use some glacē cherries that had been at the back of the fridge for too long. Almonds match well with cherries, as does chocolate.

Makes 12 big cookies

1tbsp ground flaxseed

2 1/2 tbsp water

150g butter, at room temperature

3/4 c coconut sugar

1 tsp vanilla extract

2 c flour (I used spelt)

1 tsp baking powder.

1/2 c glace cherries

1/2 c chopped almonds

1/2 c dark chocolate chunks/melts/buttons

Mix flaxseed and water together in a cup.

In a large bowl cream the butter and sugar until pale and fluffy. Mix in vanilla and flaxseed mixture.

Fold in flour and baking powder, then cherries, almonds and chocolate until all combined.

Cover bowl and refrigerate for about 15 minutes until dough is firmer and easier to scoop.

Preheat oven to 180C. Line a baking sheet with baking paper.

Using an ice cream scoop, scoop 6 balls of dough and place on your baking sheet spaced apart. Flatten each one with your fingers. Return the rest of the dough to the fridge.

Bake for 13-15 minutes, Transfer to a wire rack to cool and harden.

Scoop the rest of the dough into 6 equal balls and repeat baking process.

I decided to make big, butty bikkies with this dough as the nuts and chocolate make a chunky mix. But you can make them whatever size you like. They're a great lunch box filler for a sweet treat.