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!

Preparation time Prep: 15 mins
bake 10 mins
Skill level Easy Peasy

You will need:

  • 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
  • ⅓ cup golden syrup
  • 1 teaspoon pure vanilla extract


  • 1Preheat the oven to 190°C conventional, or 170°C fan-forced. Line a large baking tray with baking paper.
  • 2In a large bowl, mix together the flour, oats, sugar, coconut and dried fruits. Set aside.
  • 3Melt 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.
  • 4Roll 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.
  • 5Remove 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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