Preheat oven to 180°C fan bake.
Sift dry ingredients together. Add optional dried fruit or chocolate chunks to dry ingredients if using.
Blend wet ingredients together in a blender til creamy, then pour into a well in the middle of the dry ingredients. Stir until just combined. Make sure you don't over mix so they stay nice and fluffy when baked.
Roll into 26 balls and place on a warm tray (pulled out of your warmed oven) sprinkled with flour - this helps the cookies to spread slightly. Press down lightly on each with a fork.
Bake for 8 minutes until just starting to turn golden brown, then remove and leave to dry for at least 10 minutes before moving to a cooling rack.
Enjoy once cool (the best), or else store them in an airtight container for up to 4 days - they'll be slightly softer on days 2, 3, 4, but still super delicious!