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Blueberry oat cookies
Serves: 20 (makes 20 cookies)
Time to make: 30 mins , plus 30 mins chilling
Hands-on time: 15 mins
Ingredients
- 1 ¼ cups flour plus a little extra, for handling
- ½ teaspoon baking powder
- ¾ cup rolled oats
- 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
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 146cal
-
Kilojoules 610kJ
-
Protein 2g
-
Total fat 6g
-
–Saturated fat 1g
-
Carbohydrates 20g
-
–Sugars 11g
-
Dietary fibre 1g
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Sodium 40mg
-
Calcium 10mg
-
Iron 0.5mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
