GnG Rainbow Egg Cookies

Recipe makes 6-8 cookies

You will also need:

85g margarine

15g coconut oil (solid)

A dash of oat milk

Directions:

1. Pre heat the oven to 180°C.

2. Beat the margarine and coconut oil in a bowl until light and fluffy.

3. Empty the bottle's contents into a mixing bowl. Add the wet ingredients and mix with a wooden spoon until a thick cookie dough forms. If the dough is too dry, add a splash of oat milk.

6. Roll the dough into walnut size balls and place on a large lightly greased baking tray.

7. Flatten the dough by pressing gently to create a cookie shape.

8. Bake for 10-12 minutes.

9. Cool on a wire rack before storing in an airtight container for freshness.

	Avg Quantity per 30 g serving	Avg Quantity per 100g
Energy	544 kJ/ 130 kcal	1812 kJ/ 432 kcal
Fat, Total - saturated	3.6 g 1.9 g	12.1 g 6.4 g
Carbohydrates - sugars	21.5 g 17.5 g	71.6 g 58.3 g
Fibre	1.4 g	4.6 g
Protein	1.9 g	6.2 g
Salt	0.09 g	0.3 g

Store in an air tight container in a cool, dry place, away from direct sunlight.

Up to 6 months when stored as above.