The whole family will love these wholesome and satisfying cookies.  They are an excellent snack for school lunches or an afternoon pick-me-up packed with low-GI fibre and natural sweetness.

Makes 16

Preparation and cooking time: 20 mins

125 g olive oil spread

100 g brown sugar

50 g caster sugar

1 teaspoon vanilla essence

1 egg

1/2 teaspoon cinnamon

70 g chopped semi-dried figs

200 g wholemeal self-raising flour

60 g rolled oats

1. Preheat oven to 170°C degrees and line 2 baking trays with baking paper
2. Cream butter and sugar until light and fluffy
3. Add the egg and vanilla and continue to mix. Add figs, then cinnamon, flour, and oats. Mix until combined.
4. Heap 1 rounded teaspoon-sized mounds of the mixture onto the tray, leaving 5 cm between them.
5. Bake for 10-12 minutes or until they are golden brown.
6. Store in a clip top container and they will last up to a week.