These are incredibly versatile cookies – great for breakfast, just a snack, with your cuppa or even with cheese. They are gluten free, dairy and sugar free. You can leave the egg out if you want to go vegan, but the finished product will be crumbly. You can also soak 1 tablespoon of the linseed in 2 tablespoons of water for 20 minutes to get a similar result as you would with the egg.

You will need:
50g coconut oil, melted – we use Lucy Bee
50g honey or maple syrup
1 whisked egg
Large tablespoon of almond butter
180g gluten free oats
2 tablespoons of goji berries (or other dried fruit)
2 tablespoons of each sunflower seeds, pumpkin seeds, linseed
1 heaped teaspoon of ground cinnamon
1 heaped tablespoon poppy seeds
1 egg
100g buckwheat flour

Preheat the oven to 180C
Line the tray with baking paper
Mix the ingredients together and pop walnut sized balls on the tray, not touching
Flatten the balls with your fingers
Bake for 15 minutes and enjoy!