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Soft Oat Cookies
Cracking cranberry cookies with Alpro Oat Unsweetened Drink
Vegetarian
Lactose free
Oat
Snacks
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150g rolled oats
150g plain flour
2 tsp baking powder
2 tbsp honey
1 tsp caster sugar
70g dried cranberries
1 tsp cinnamon powder
3 tbsp soft margarine, melted
1 large egg, lightly beaten
200ml 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
150g rolled oats
150g plain flour
2 tsp baking powder
2 tbsp honey
1 tsp caster sugar
70g dried cranberries
1 tsp cinnamon powder
3 tbsp soft margarine, melted
1 large egg, lightly beaten
200ml 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/ Fan 180°C/ gas 6. In a medium bowl, mix together all the ingredients.
2
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.
3
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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