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Cranberry and Coconut Cookies

Ingredients

  • Makes 12

    75g dairy free margarine
  • 1 tbsp golden syrup
  • 75g light soft brown sugar
  • 75g Unflavoured & Unsweetened Huel
  • 50g porridge oats
  • 25g desiccated coconut
  • 25g dried cranberries

Instructions

  • Preheat oven to 180C, 160C fan, gas mark 4.
  • Melt together dairy free margarine and golden syrup in a basin over a pan of simmering water.
  • Remove from heat and stir in the remaining ingredients.
  • Place heaped teaspoons of the oat mixture on to a baking tray lined with parchment or baking paper.
  • Bake in centre of preheated oven for 12-15 minutes until light golden in colour.
  • Leave to cool on the baking tray before transferring to a cooling rack to cool completely.
  • Store in an airtight container.

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