Hello, hi 🙂
I hope everyone is having a great Easter weekend. These are my favourite cookies because they are satisfying and tasty for those busy mornings. I used peanut butter as a oil replacement which I adore because they have a nutty texture. This recipe yields 6 small oatmeal cookies.
1/3 cup rolled oats
1/3 cup oat bran or oatmeal
1/2 tspn baking powder
1/2 tspn ground cinnamon
1 tspn vanilla essence
2 Tbspn almond milk
2 heaped Tbspn organic peanut butter
3 Tbspn honey
Handful dried cranberries
Preheat your oven to 150· celsius and line your baking tray with wax baking paper.
In a bowl combine all dry ingredients and in a separate bowl whisk together all wet ingredients. Add your wet ingredients to your dry ingredients and mix well. Add your dried cranberries to your mixture and combine. Scoop out 6 individual balls and place on your baking paper. With the back of a tablespoon flatten your cookie balls gently to make a flat round cookie shape. Place your cookie tray in the oven for 8-10 minutes, keep your eye on them because they cook very quickly. Remove your tray from the oven and gently turn your cookies over and allow to cool for 5 minutes.
Serve with a glass of milk and enjoy your cookies.