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Soft Oat cookies
Cracking cranberry cookies with Alpro Oat Unsweetened Drink
Vegetarian
Lactose free
Oat
Snacks
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150 g all-purpose flour (sifted)
150 g oat flakes (not quick-cooking)
2 ts baking powder
2 tbs honey
1 ts vanilla sugar
70 g dried cranberries
1 ts cinnamon powder
3 tbs Alpro baking margarine (melted)
1 large egg (lightly beaten)
200 ml Alpro Oat Unsweetened drink
pinch of salt
Never store different types of cookies together. The different textures will make soft cookies chewy and crunchy cookies soft. Keep them in airtight containers with a piece of soft bread or flour tortilla to extract all the moisture and keep them fresh.
Gluten free? Make sure you use gluten free oat flakes.
Ingredients
150 g all-purpose flour (sifted)
150 g oat flakes (not quick-cooking)
2 ts baking powder
2 tbs honey
1 ts vanilla sugar
70 g dried cranberries
1 ts cinnamon powder
3 tbs Alpro baking margarine (melted)
1 large egg (lightly beaten)
200 ml Alpro Oat Unsweetened drink
pinch of salt
Never store different types of cookies together. The different textures will make soft cookies chewy and crunchy cookies soft. Keep them in airtight containers with a piece of soft bread or flour tortilla to extract all the moisture and keep them fresh.
Gluten free? Make sure you use gluten free oat flakes.
Preparation
1
Preheat your oven to 200°C. In a medium bowl, stir together the flour, oat flakes, baking powder, salt, vanilla sugar, cranberries and cinnamon
2
In a small bowl, whisk the Alpro baking margarine, egg, honey and Alpro Oat Unsweetened Drink until it’s all blended together, then add to your flour mixture. Stir it all up until you have a nice smooth batter.
3
Drop one tablespoon of batter onto a baking sheet and repeat until you’ve used it all. Leave gaps between dollops as these will spread in the oven. Bake until golden brown, 15-20 minutes should do it.
4
Let the cookies cool on a wire rack for 5 minutes and then watch them disappear!
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