Ingredients

210g organic butter, softened
180g demerara or other unrefined sugar
100g desiccated coconut
4 eggs
2 tsp vanilla extract (optional)
140g Shipton Mill 5-seed blend (or pumpkin or sunflower seeds, with some rolled or porridge oats)
250g flour (e.g. Untreated no. 4 or other white flour)
½ tsp bicarbonate of soda
100g dark chocolate, broken into small pieces, or chocolate chips

Method

This reworking of an oatmeal chocolate chip cookie is rich and hearty, with crunchy seeds and a great coconut flavour throughout.

Cream the butter and sugar, and then add the coconut so it spreads flavour through the butter mixture.
Mix in the eggs, then the dry ingredients. I usually bake half of the batch (about 15 medium-small cookies) and refrigerate the rest to bake later.
Grease two baking trays, spoon out cookies and bake for about 12 minutes, until set and golden, at 190C.