Chocolate chip, cranberry and almond cookies

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.