Adapted from a recipe on Om Mom Ally .com

• ½ cup melted organic butter (or grapeseed or coconut oil)
• ¼ cup maple syrup
• ¼ cup rapadura sugar
• 1/3 rice milk (or other non-dairy like almond milk) plus 2 tsp chia seeds – mixed together and left to stand for 5 minutes
• 1 tsp vanilla extract
• 2 cups spelt flour
• ½ cup rolled oats or spelt
• 1 tsp baking soda
• ¼ tsp salt
• 2/3 cup chopped macadamia nuts
• ½ cup dried cranberries

 1. Preheat oven to 160-170C. Stir together syrup, butter, milk/chia combo and vanilla in large bowl.

2. Combine flour, sugar, baking soda, salt, macadamias, cranberries in another bowl.

3. Gradually add dry ingredients into wet until well incorporated. Add more milk to mixture if it's too dry. Knead in cranberries and macadamias if necessary.

4. Roll tablespoon amounts of dough into balls, flatten on lined baking sheet. 5. Bake for 12-15 minutes, let cool on tray for minute then transfer to wire rack to cook completely.

To make them gluten free: substitute spelt flour with gluten-free plain flour, gluten-free pastry flour or white rice flour. Substitute rolled oats with rolled rice or quinoa flakes.

To make them nut free: substitute macadamias for seeds such as sunflower seeds or pepitas.