21 October 2012



1 cup whole wheat flour
1/4 cup brown sugar
1/2 cup unsweetened coconut 
2 tbsp unsweetened cocoa powder
handful fresh cranberries
1/3 cup warm water
1/4 cup canola oil
1 tsp vanilla extract
1 tsp backing powder
1/2 tsp salt


preheat the oven to 180 degrees C.
mix the dry ingredients in a large bowl. add oil and water. mix until well combined.
use a spoon to portion out regular cookie shapes. place them at least 2 cm apart from one another on backing sheet lined with backing paper. decorate each cookie with a whole cranberry.
bake for about 20 min. let the cookies rest on the backing sheet for another 10 min before transferring to cool completely. 

variation: instead of cranberries you can add 1/2 cup raisins to the mixture. 

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