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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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