120g organic unbleached white flour

140g organic spelt flour

1 tsp bicarb soda

1½ tsp baking powder

¼ tsp salt

200g organic unrefined sugar

1 tsp cinnamon (optional)_

180 ml vegetable oil

1 tsp vanilla extract

60g vegan dark chocolate roughly chopped

Handful of raisins

Handful of brazil nuts roughly chopped

30 ml water

Pre heat oven to 180 / gas mark 4

Put white flour, spelt flour, bicarb, baking powder, sugar, salt and cinnamon in a bowl.

Blend the oil and vanilla extract in a jug and add to the dry ingredients, stir gently until combined.

Add raisins, chocolate, brazils and water, mix gently and thoroughly – mixture should be clumpy and quite moist.

Using a spoon or just your hands (easier!) make small balls, place onto baking tray and press down gently into fat cookie shapes. Leave at least 5cm gap between cookies as they expand in the oven.

Pop into oven and bake for 10-­‐12 mins, rotating the tin once halfway.

Eat and enjoy as soon as they are cool enough.

I have played around with this recipe, you can reduce the sugar by up to 20/30g and substitute with dessicated coconut, cocoa powder or linseed. The flour is flexible too, try different combinations I have used all spelt, or part rye. Other nuts work too -­‐  never forget the chocolate though!