150g all-purpose flour (sifted)
150g rolled oats (not quick-cook)
2tsp baking powder
2tbs honey
1tbs vanilla sugar
70g dried cranberries
1tsp cinnamon powder
3tbs baking margarine (melted)
1 large egg (lightly beaten)
200ml Alpro Oat original drink
pinch of salt
1. Preheat the oven to 200°C. In a medium bowl, whisk together the flour, rolled oats, baking powder, salt, vanilla sugar, cranberries and cinnamon
2. In a small bowl, whisk together the baking margarine, egg, honey and Alpro Oat drink until combined. Add to the flour mixture and stir until the batter is evenly moistened.
3. Drop 1 tablespoon of the batter onto a baking sheet and repeat until all the batter is on your baking sheet. Bake until golden brown - around 15 to 20 minutes.
4. Let the cookies cool on a wire rack for 5 minutes and serve.
Never store different types of cookies together. The different textures make soft cookies chewy and crunchy cookies soft. Keep them in airtight containers with a piece of soft bread or flour tortillas to extract all the moisture from the cookies.
Replace the baking margarine with a plant-based alternative margarine
