Vegan cranberry & orange cookies
MAKES 12 PREP 10 mins COOK 15 mins EASY V
85g flavourless oil (such as sunflower or vegetable)
75g caster sugar
75g light muscovado sugar
1 tsp vanilla extract
1 orange, zested
175g plain lour
50g jumbo oats
½ tsp baking powder
½ tsp bicarbonate of soda
1 tsp ground cinnamon
75g dried cranberries, roughly chopped
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.
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.
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.
GOOD TO KNOW vegan
PER SERVING 207 kcals • fat 8g • saturates 1g • carbs 31g • sugars 17g • ibre 2g • protein 2g • salt 0.4g