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Chocolate chip, cranberry and almond cookies

Serves: 15 (makes 15 cookies)

Time to make: 30 mins

Hands-on time: 20 mins

Total cost: $4.50 / $0.30 per serve

(at time of publication)

Ingredients

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 trim milk
¼ cup dark chocolate chips
2 tablespoons slivered almonds
¼ cup dried cranberries

Instructions

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.

Nutrition Info (per serve)

Kilojoules 550kJ

Calories 131cal

Protein 2g

Total fat 6g

–Saturated fat 2g

Carbohydrates 20g

–Sugars 9g

Dietary fibre 1g

Sodium 30mg

Calcium 15mg

Iron 0.5mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.