Coconut oil not only helps make a crisp biscuit, it's also easy to soften and there's no creaming required. Soft brown sugar dissolves and mixes in quickly too. You can use any chopped nuts you prefer but I like flaked almonds as they're easier to bite into. Mix and match whatever chocolate and nut or dried fruit variety you like. It's a good way to use up what's in your pantry.

Makes 16

1/4 c coconut oil, softened (it's already soft at room temperature in summer or microwave for 20 sec)

1 c brown sugar

1/4 c milk (I used almond)

1 tsp vanilla essence

1 1/4 c wholemeal flour (I used spelt)

1/2 tsp baking soda

1/2 tsp sea salt

1/2 c chocolate of choice, chopped (I used white buttons)

1/2 c flaked almonds

Preheat oven to 180C. Line 2 baking trays with baking paper.
In a large bowl whisk together coconut oil and sugar. Whisk in milk and vanilla. Stir in flour, baking soda and salt and finally mix in chocolate and nuts.
Shape into golf ball-sized mounds, place on your tray and flatten slightly. If dough is too soft to shape, wrap and chill in fridge until firm.
Bake for 12-15 min, rotating top and bottom trays and 90 degrees halfway.
Leave to cool on the trays for a few minutes before transferring onto a wire rack. The cookies will continue to harden as they cool so don't over bake if you want a cookie that's crunchy on the outside and softer in the middle.