Oat, Blueberry and Nut Cookies Recipe

Ingredients

• cooking spray, for oiling
• 4 tbsp groundnut oil
• 2¼ oz (60 g) baking margarine (from a block), at room temperature
• ½ oz (15 g) stevia granules
• 2 tbsp clear honey
• 1 large egg
• 1 tsp vanilla extract
• 5½ oz (150 g) plain wholemeal flour or spelt flour
• 3½ oz (100 g) plain white flour
• 5½ oz (150 g) rolled oats
• 4½ oz (125 g) medium oatmeal
• 1 tsp bicarbonate of soda
• ¼ tsp salt
• 7 oz (200 g)  blueberries
• 2¾ oz (80 g) chopped hazelnuts

1. Preheat the oven to 180°C/350°F/Gas Mark 4. Spray a large baking tray with cooking spray.
2. In a large mixing bowl, beat together the oil, margarine, stevia granules and honey until creamy, then beat in the egg and vanilla extract with 1 tablespoon of the flour.
3. In a separate bowl, combine the wholemeal flour, white flour, oats, oatmeal, bicarbonate of soda and salt. Add the blueberries and hazelnuts and gently stir to combine (you don’t want the blueberries to break up at this stage).
4. Stir the flour mixture into the oil mixture until thoroughly combined. Drop 25 spoonfuls of the mixture onto the prepared baking tray.
5. Bake the cookies in the preheated oven for about 15 minutes, until set around the edges and golden but still with some ‘give’ in the centre if you push with your thumb.
6. Using a spatula, transfer the cookies to a wire rack to cool completely. Store in an airtight container for up to 1 week.