Blueberry oat cookies

Serves: 20 (makes 20 cookies)

Time to make: 30 mins , plus 30 mins chilling

Hands-on time: 15 mins

Ingredients

More weights & measures

1 ¼ cups flour plus a little extra, for handling

½ teaspoon baking powder

¾ cup rolled oatsoatmeal uncookedX

¾ cup castor sugar

1 teaspoon ground mixed spice or nutmeg

150g reduced-fat spread

70g (½ cup) dried blueberries

50g (⅓ cup) pecans or walnuts, roughly chopped

1 egg, beaten

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Instructions

Stay Awake

1 Place flour, baking powder, oats, sugar and spice in a bowl. Mix together. Add spread and rub into mixture until fine crumbs form.

2 Stir in blueberries, nuts and egg. Mix together with a wooden spoon until mixture forms a large ball.

3 Lightly flour a work surface and roll dough into a long sausage. Wrap in plastic wrap and chill for at least 30 minutes.

4 Once dough is cold, preheat oven to 180°C. Unwrap dough and slice into 20 discs. Arrange on baking sheets. Bake for 15 minutes or until lightly golden. Leave on tray to harden then cool completely on a wire rack.

Variations

You can replace the blueberries with dried cranberries, cherries or raisins.

HFG tip

The dough can be frozen uncooked.
These cookies can be frozen for up to 3 weeks, or cookies will keep in an airtight container in a cool place (unfrozen) for 4 days.

Nutrition Info (per serve)

Calories 146 cal

Kilojoules 610 kJ

Protein 2 g

Total fat 6 g

Saturated fat 1 g

Carbohydrates 20 g

Sugar 11 g

Dietary fibre 1 g

Sodium 40 mg

Calcium 10 mg

Iron 0.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.