½ cup / 125gwalnuts or pecan nuts or a mix of both, for a nut free version just replace the nuts with any other seeds, or a combination of more seeds and more dried fruit. Just keep the quantity the same.
Add all of the other ingredients and stir well to combine. Its a very stiff mixture so is a little difficult.
If the mixture is a little dry you can add a drop or two of water to bring it together.
I rolled my cookies out between 2 sheets of parchment paper then used a cookie cutter to cut rounds just because I wanted them to look neat for the photos but if you don't mind them looking a little more rustic you can roll pieces of mixture into balls, place on a cookie sheet and push down with the palm of your hand to flatten into cookie shapes. They should be about ½ an inch thick.
As they are shaped into cookies, no matter what method you use, little bits of fruit/seed will pop out here and there. Just push them back in with your fingers and push the edges of the cookies a little to neaten them up.
Bake at 300°F for around 25 minutes or until just starting to colour around the edges.
Cool on a cooling tray.
Store in an airtight container and these cookies will keep for several weeks in the fridge.