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Cranberry and Coconut Cookies
Ingredients
- Makes 12
75g dairy free margarine - 1 tbsp golden syrup
- 75g light soft brown sugar
- 75g Unflavoured & Unsweetened Huel
- 50g porridge oats
- 25g desiccated coconut
- 25g dried cranberries
Instructions
- Preheat oven to 180C, 160C fan, gas mark 4.
- Melt together dairy free margarine and golden syrup in a basin over a pan of simmering water.
- Remove from heat and stir in the remaining ingredients.
- Place heaped teaspoons of the oat mixture on to a baking tray lined with parchment or baking paper.
- Bake in centre of preheated oven for 12-15 minutes until light golden in colour.
- Leave to cool on the baking tray before transferring to a cooling rack to cool completely.
- Store in an airtight container.
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