Oat and cranberry cookies
|125 ml||flour — bran enriched self-raising|
|65 ml||oat bran|
|125 ml||sugar — dark brown|
|125 ml||dried cranberries|
|5 ml||cinnamon — ground|
|5 ml||orange — zest only|
|45 ml||almonds — chopped|
|45 ml||maple syrup|
Preheat oven to 180°C.
Mix together the oats, flour, oat bran, oatmeal, brown sugar, cranberries, cinnamon, orange rind and almonds (if using them.)
In a saucepan, heat the butter, maple syrup and milk till the butter has melted.
Gradually add the warm butter mixture to the flour mixture and use a fork to combine.
Leave this mixture until it is cool enough to handle, and if necessary add a little oat bran to make it easy to combine.
Shape into little mounds and arrange on baking sheets, well-spaced, and bake for 10-15 minutes.
You could sprinkle some cinnamon sugar over them before baking.
Leave on baking sheets to firm for about 10 minutes then transfer to cooling racks – they will firm up as they cool.
These are quite chewy cookies and are best served with some warm cinnamon infused milk.
Recipe reprinted with permission of Healthy Vegetarian Foods. To see more recipes, please click here.
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