Vegan cranberry & orange cookies

Name: Vegan cranberry & orange cookies
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 12
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

Benjamina Ebuehi

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Serves 12

Easy

Prep: 10 mins

Cook: 15 mins

A star rating of 4.9 out of 5.9 ratingsRate

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Make some cranberry and orange vegan cookies for your Christmas biscuit tin. They’re made with jumbo oats, orange zest, dried cranberries and cinnamon

Dairy-free

Egg-free

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: Per serving

kcal207
fat8g
saturates1g
carbs31g
sugars17g
fibre2g
protein2g
salt0.4g

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.

Recipe from Good Food magazine, December 2022

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A star rating of 4.9 out of 5.9 ratings

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