Prune and almond chewy high-fibre high-protein cookies

These cookies are chewy and chocolaty. Cook them for less time for a softer chewy cookie, or leave in at a lower temperature for longer for a firm cookie.  I rolled them out and cut shaped cookies, but you can just make blobs and press them flat with your fingers, or cut them into bars.  They hold their shape well, are quiet to eat, and don't make crumbs, making them ideal to tuck into your bag for a trip. Increase the cocoa of you want a more chocolaty flavour - this is just enough to give a warm hint.  I haven't tried it but I am pretty sure you could skip the egg without much effect if you need egg-free recipes.

Ingredients
250g dried prunes
100 ml oil
1 egg
200g ground almonds
75g urid lentil flour
20g cocoa
40g ground flax seed
200g sugar
1 tsp mixed spice

Blitz the prunes in a blender with the oil and egg to make a paste.  Scrape into a bowl and mix in all the other ingredients.  The dough will be firm but malleable; I mixed this with my hands but if you have a food mixer use the dough hook to save effort.

Either take small blobs and press onto a lined cookie tray, roll into a log, chill and then slice into cookies, or roll out using more urid or other flour to stop sticking and cut into shapes.

Bake at 175C fan for six to eight minutes depending on how thick your cookies are and how chewy you want them.  You can always put them back in to the oven for further baking if they are too soft when they cool.

Slide the cookies on their lining paper onto a cooling rack and let them cool for a minute before trying to move the onto the cooling rack.  Stiffening slightly makes them easier to move.

This amount of dough made about 70 small cookies.

High fibre prune and flaxseed gluten free cookies

I know some people with coeliac disease have a need for more fibre.  These cookies are made with prunes and flaxseed, both helpful in preventing constipation.  They taste great, and are an easy way to add these ingredients into your diet without noticing them.

Makes about 20 cookies - about 8cm across.

These have a warm subtle flavour - my usual taster is very good at describing foods and analysing distinct flavours.  With these he just kept saying they taste really good!  They have a warm, subtle flavour with bursts of tart juiciness from the cranberries.  Add more spice or cocoa to adjust the flavour if you want.

Oven at 175C fan

Ingredients:
1 small tub prunes - these are 120g breakfast pots, prunes in fruit juice
2 eggs
40g oil
100g muscadovo sugar (lighter sugar will give a paler cookie)
50g flax seed, milled
10g cocoa
100g self raising flour (I use 40% urid, 40% tapioca, 20%cornmeal, with 1tsp baking powder to 100g flour)
2 tsp mixed spice
100g dried cranberries or other dried fruit

Blitz the prunes in a blender or chop.  Mix with the eggs and oil then add the sugar, spice, cocoa and flour.  Finally stir in the cranberries.  Place dollops on a baking sheet, preferably lined with baking parchment or reusable silicone.  Cook for 12 minutes at 175C. Cool on a baking rack.