Serves: 15 (makes 15 cookies)
Time to make: 30 mins (Hands-on time: 20 mins, Cooking time: 10 mins)
Total cost: $2.85 / $0.19 per serve
100g reduced-fat spread
1/2 cup soft brown sugar
1 teaspoon vanilla essence
1 egg, lightly beaten
1 cup flour
1/2 cup rolled oats
2 tablespoons LSA (ground linseeds, sunflower seeds and almonds)
1 tablespoon trim milk
1/4 cup desiccated coconut
1/4 cup sultanas
Step 1 In a large bowl combine spread, sugar and vanilla until light and fluffy. Add egg, flour, oats, LSA and milk. Mix well then fold in remaining ingredients.
Step 2 Shape into a ball and place on a large square of plastic wrap. Roll into a sausage shape and wrap tightly in plastic wrap.
Step 3 Refrigerate for 2 hours or overnight if possible. When ready to bake, preheat oven to 180ºC and line 2 baking trays with non-stick baking paper.
Step 4 Remove plastic wrap and cut into 15 rounds using a sharp knife. Bake for 10-12 minutes until golden brown. Remove from oven and leave on baking tray for 5 minutes to cool.
Step 5 Remove carefully and place on a wire rack to cool.