These reduced sugar soft oat cookies are sweetened with Truvia and blueberries and make the ideal accompaniment to your cup of tea and coffee at elvenses.
12 ingredients7 steps
Vegetarian
Method
Step 1
Preheat the oven to 180°C/ 160°C (fan).
Step 2
In a large bowl cream together the Truvia, butter and sugar. Add in the honey, egg and vanilla extract and beat again until smooth.
Step 3
In a second bowl mix together the flour, bicarbonate of soda, cinnamon and salt.
Step 4
Add the dry ingredients into the creamed mixture, mixing fully until combined.
Step 5
Stir in the oats and blueberries gently until just combined.
Step 6
Roll tablespoons of the mixture into round balls and place onto a greased baking sheet, gently pressing down in the centre to flatten slightly.
Step 7
Baker for 10 mins or until the edges are golden. Remove and rest for 5 mins before transferring to a wire rack to cool before enjoying.
Ingredients
MetricImperial
110gUnsalted butter (softened)
2 1/2 tbspTruvia calorie free sweetener
10gBillington's Unrefined Light Muscovado Sugar
1 tbspHoney
1Free range medium egg
1/2 tspNielsen-Massey Vanilla Extract
100gAllinson's Plain White Flour
1/2 tspBicarbonate of soda
1/2 tspGround cinnamon
1/2 tspSalt
120gPorridge oats
125gFresh blueberries
Utensils
Large mixing bowl
Wooden spoon
Baking sheet
Wire cooling rack
Nutritional information per 33g serving
Energy 116cal
Fat 6.6g
of which Saturates 3.8g
Carbohydrates 17g
of which Sugars 2.5g
Protein 7.1g
Salt 0.22g
5 Baker Ratings
Nice and tasty.
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Extremely nice recipes for a good range of people. Very pleased to have found them thankyou .
