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Recipe Cranberry, Apricot & Rolled Oat Cookies

Pro tip: You can use any dried fruit (or some dark choc chips) in these wonderfully versatile cookes. And they keep well for several days, so you can pack them in your lunchbox all week long!

You will need

Makes 20

  • 1 cup wholemeal self-raising flour
  • 1 cup rolled oats
  • 1 tablespoon brown sugar
  • 1?2 cup desiccated coconut
  • 1?2 cup finely chopped dried cranberries
  • 1?2 cup finely chopped dried apricots
  • 120 g dairy-free margarine
  • 1/3 cup golden syrup
  • 1 teaspoon pure vanilla extract

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Directions

15 mins to prep

10 mins to bake

  1. Step 1

    Preheat the oven to 190°C conventional, or 170°C fan-forced. Line a large baking tray with baking paper.

  2. Step 2

    In a large bowl, mix together the flour, oats, sugar, coconut and dried fruits. Set aside.

  3. Step 3

    Melt the margarine in a microwave-safe bowl, or in a saucepan over low heat. Stir in the golden syrup and vanilla until well combined, then pour over the flour mixture and stir until combined.

  4. Step 4

    Roll teaspoons of the mixture into balls and place on the baking tray. Flatten slightly with a fork, then bake for 10–12 minutes, or until lightly golden. Take care not to overcook the biscuits, or they'll be crunchy, rather than chewy.

  5. Step 5

    Remove from the oven and leave to cool on a wire rack, before storing in an airtight container. The biscuits will be soft when they come out of the oven, but will harden on cooling.

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