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.