These oat cookies are a great way to use up random nuts, seeds and dried fruit in the pantry. Plus they're delicious.

Warm, comforting cookies are but a moment away.

“This muesli cookie is packed full of wholesome apricots, cranberries, coconut and organic oats then enhanced with the addition of pumpkin which replaces the eggs and adds a boost of fibre and plant-based antioxidants and vitamins." – Teresa Cutter. This recipe is an edited extract from Earth To Table by Teresa Cutter (The Healthy Chef, $49.95), available from thehealthychef.com

These are a great staple to have in the house. They’re not especially indulgent or impressive, instead they’re designed to be moreish little oaty bites that sate an afternoon sweet tooth or a post-dinner snack attack. The mix of orange, lemon, cardamom and cinnamon flavours them so nicely, while the honey and raisins add a perfect sweetness. Recipe extracted from Deliciously Ella with Friends by Ella Mills, published by Hachette Australia.

Making these five-ingredient cookies couldn't be simpler. Mix the ingredients together and all the hard work is done. Recipe from I Quit Sugar: Simplicious Flow by Sarah Wilson, Published by Macmillan Australia, RRP $45.00, Photography by Rob Palmer.

“These cookies are inspired by Tartine bakery in San Francisco. I love the combination of chocolate and buckwheat – earthy, nutty, bittersweet, slightly salty.” – Michael James

If you don’t want to bake all the cookies at once, freeze the rolled dough until ready to use. They will take a little longer when baking from frozen. You'll need to start this recipe a day ahead.

Drizzled with carob and scattered with hazelnuts, these ANZAC biscuit-inspired bars are sugar-free and packed with protein and fibre, but still taste great.

Fragrant with nutmeg, lemon zest and currants, these Easter biscuits are perfect to keep on hand for unexpected visitors over the long weekend. You'll need handheld electric beaters and a fluted 6cm round biscuit cutter.

Old-school oat cookies with a decadent twist are waiting in this salted choc, oat and pretzel cookies recipe.

Crisp, fragrant, lemony biscuits – watch out, you won't be able to stop at one!

Chocolate and cherry in a cookie – what's not to love?!

ANZAC Day is always time to start making our favourite quick and easy biscuit of the year. This recipe is very close to the traditional version we all know and love, but with slightly higher amounts of coconut, golden syrup and butter, the end result is more chewy than crumbly.