Make some cranberry and orange vegan cookies for your Christmas biscuit tin. They’re made with jumbo oats, orange zest, dried cranberries and cinnamon
- Preparation and cooking time
- Prep:10 mins
- Cook:15 mins
- Easy
- Serves 12
- Dairy-free
- Egg-free
- Vegan
- Vegetarian
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Ingredients
- 85g flavourless oil (such as sunflower or vegetable)
- 75g caster sugar
- 75g light muscovado sugar
- 1 tsp vanilla extract
- 1 orange, zested
- 175g plain flour
- 50g jumbo oats
- ½ tsp baking powder
- ½ tsp bicarbonate of soda
- 1 tsp ground cinnamon
- 75g dried cranberries, roughly chopped
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Method
- STEP 1
Heat the oven to 190C/170C fan/ gas 5 and line two baking trays with baking parchment. Whisk the oil together with all the sugar, the vanilla extract and 2 tbsp water in a large bowl until smooth. Stir in the orange zest.
- STEP 2
In a separate bowl, combine the flour, oats, baking powder, bicarb, cinnamon and 1/2 tsp sea salt flakes. Tip the dry ingredients into the wet, and mix until you have a thick dough. Stir in the cranberries.
- STEP 3
Form the dough into 12 evenly sized balls. Arrange on the baking trays, well spaced apart. Flatten slightly with your palm, then bake for 13-15 mins until the edges are set. Leave to cool for 15 mins on the trays before transferring to a wire rack to cool completely. Will keep in an airtight container for three days.
