Cherry and Chocolate Oat Cookies

Makes approximately 40 small cookies

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Ingredients

100g oats

100g self-raising flour

75g soft brown sugar (dark or light)

1 large free-range egg

2 tablespoons runny honey

2 tablespoons unrefined (cold-pressed) rapeseed oil

2 tablespoons water

75g cherries (fresh or frozen), stoned and roughly chopped

25g dark chocolate, chopped into small pieces

Method

Pre-heat the oven to 175°C (fan oven)

Mix the oats, self-raising flour and soft dark brown sugar together in a bowl.

Beat the egg in a separate bowl and add to the dry ingredients with the honey, oil and water.

Stir in the cherries and chocolate and mix thoroughly.

Using two teaspoons, place small dollops of the mixture onto sheets of baking parchment and bake for 10-12 minutes. The cookies puff up a little in the oven, they are cooked through when the bottoms are golden.

Leave to cool on a wire cooling rack.

These cookies freeze well. Defrost thoroughly before eating.