This easy recipe is adapted from Healthy Food Guide. From this base you can make many variations of cookie – plain, with nuts, with coconut, oats, other dried fruit, spices. I like that it adds LSA to sneak in an extra nutrient punch.

100g butter
½ c natural sweetener (I used rapadura sugar and honey)
1 tsp vanilla essence
1 egg
1 ¼ c flour (I used spelt)
¼ c Dutch cocoa powder (Dutch process cocoa gives a fudgier, denser flavour but natural is fine too. Here's an article explaining both.)
½ c chopped dried apricots, non-sulphured
2 Tbs LSA
1 Tbs milk if required

Cream butter, sweetener and vanilla until light and fluffy. Mix in egg and rest of ingredients. Add milk if mixture too dry (I didn’t need it as I used some liquid sweetener).

Shape dough into a ball and place on large square of cling film. Wrap dough tightly into large sausage shape an refrigerate for a couple of hours until very firm.

Preheat oven to 180C. Line 2 tray with baking paper.
Remove cling film and cut dough into rounds about 5mm thick using a sharp knife (I made 25). Bake for 10-12 minutes, turning the baking trays round halfway through.

Leave on baking trays for 5 minutes to cool, then transfer to a wire rack.