Now these delicious morsels are very easy to make and great if you want a little sweet treat with your afternoon cup of tea! Ready in no time, you can jazz these up any way you like, swapping the cranberries for raisins or sultanas, or perhaps even adding a few chocolate chips in there for good measure.

I like mine pretty straight forward and these are super tasty!

Makes 6 cookies – ready in 30 minutes

Ingredients

¾ cup oats
½ cup wholewheat flour
½ tsp cinnamon
2 tbsp dairy free margarine
4 tbsp demerara sugar
2 tbsp coconut milk (or any non dairy milk you use)
¼ cup dried cranberries

Method

1. Preheat oven to 180 degrees celcius (356 degrees Fahrenheit) and prepare a baking tray with parchment.

2. In a mixing bowl blend together the margarine, sugar and cinnamon before adding in the oats, flour, cranberries and the coconut milk. Beat this all together into a nice stiff dough, you may need a little extra flour if it feels too sticky to handle.

3. Separate the dough into 6 and roll into balls, pop on the parchment and flatten out using the back of a fork.

4. Pop in the oven to 10 – 12 minutes until nice and firm to the touch, leave to cool as they crisp up quite nicely when cooled.