Chocolate chip, cranberry and almond cookies

Author: Rebecca Johnston

Photographer: Devin Hart

Serves: 15 (makes 15 cookies)

Time to make: 30 mins

Hands-on time: 20 mins

Ingredients

More weights & measures

100g reduced-fat spread

½ cup soft brown sugarlight brown cane sugarX

1 teaspoon vanilla essence

1 egg, lightly beaten

1 ½ cups flour

2 tablespoons LSA (ground linseeds, sunflower seeds and almonds)

1 tablespoon skim milk

¼ cup dark chocolate chips

2 tablespoons slivered almonds

¼ cup dried cranberries

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Instructions

Stay Awake

1 In a large bowl combine spread, sugar and vanilla until light and fluffy. Add egg, flour, LSA and milk. Mix well then fold in remaining ingredients.

2 Shape into a ball and place on a large square of plastic wrap. Roll into a sausage shape and wrap tightly in plastic wrap.

3 Refrigerate for 2 hours or overnight if possible. When ready to bake, preheat oven to 180ºC and line 2 baking trays with non-stick baking paper.

4 Remove plastic wrap and cut into 15 rounds using a sharp knife. Bake for 10-12 minutes until golden brown. Remove from oven and leave on baking tray for 5 minutes to cool.

5 Remove carefully and place on a wire rack to cool.

HFG tip

The cookie dough can be frozen in its log shape. Just defrost before cutting and baking.
Cookies will keep in an airtight container for up to 5 days.

Nutrition Info (per serve)

Calories 131 cal

Kilojoules 550 kJ

Protein 2 g

Total fat 6 g

Saturated fat 2 g

Carbohydrates 20 g

Sugar 9 g

Dietary fibre 1 g

Sodium 30 mg

Calcium 15 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.