• 100g  unsalted butter
• 1 tbsp  honey or maple syrup
• 100g plain flour
• 100g jumbo oats
• 85g caster sugar
• 50g desiccated coconut
• 3 tbsp hemp seeds (or any mix of seeds: sesame, poppy, pumpkin etc)
• 3 tbsp cacao nibs
• 1 tsp bicarbonate of soda
• Pinch of salt (to taste)

Preheat the oven to 170°C/gas mark 3 and grease or line 2 baking trays.

Melt the butter in a pan and mix in the honey or maple syrup

Meanwhile, measure out all of the dry ingredients into a large bowl and set aside.

When the butter had melted, add the honey/maple syrup and stir it in well.

Lightly wet your hands, take a handful of the mixture, roll into a ball and place the onto one of the greased baking trays.

You need to leave a few centimetres of space between the balls so about 6 to a tray should be enough

Bake for about 20–25 minutes until the balls have flattened into a disc and are still a little soft in the centre

If you prefer the more traditional flapjack square, simply grease and line an 8 inch baking tin and press the mixture firmly in. Bake for around the same time. Score it into pieces when it comes out of the oven and then when it’s cooled you’ll have nine flapjack bars

Remove the cookies from the oven and leave to cool and firm up. You can keep these in an airtight container for a couple of weeks. Or freeze them.