A delicious cookie made with wholemeal flour and full of healthy super berries –
goji berries, cranberries and fresh blueberries.
75 g softened butter
50 g / 60 ml / 1 cup of sunflower oil
125 g plain wholemeal flour
125 g jumbo whole rolled oats
180 g soft brown sugar
1 free range egg, slightly beaten
½ tsp cinnamon
½ tsp bicarbonate of soda
½ tsp baking powder
75 g cranberries
50 g goji berries
75 g fresh blueberries
Preheat oven to 180 degrees C / 170 fan
If the butter is straight from the fridge, soften it slightly in the microwave for about 10-15 seconds on a very low heat. Don’t let it melt!
Place all ingredients together in a large mixing bowl, apart from the blueberries.
Mix well with hands until all combined and forms a sticky dough.
If the mixture gets too sticky, place in the fridge for while.
Using a spoon, place a small amount onto a baking tray, lined with baking paper.
Space them well apart as they will spread.
Place several blueberries on the top of each one and press down slightly. This is to stop them sinking to the bottom and getting stuck on the baking paper.
Bake for about 15 minutes, until just starting to turn golden brown. They should still be slightly undercooked as they continue to cook out of the oven.
The cookies should be soft and chewy. If you prefer them hard and crunchy then bake for a further 2 or 3 minutes.
Leave on the baking tray until thoroughly cooled then peel them carefully from the baking paper.