Vegan cranberry & orange cookies

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

Ingredients

• 85 g flavourless oil (such as sunflower or vegetable)
• 75 g caster sugar
• 75 g light muscovado sugar
• 1 tsp vanilla extract
• 1 orange, zested
• 175 g plain flour
• 50 g jumbo oats
• 0.5 tsp baking powder
• 0.5 tsp bicarbonate of soda
• 1 tsp ground cinnamon
• 75 g dried cranberries, roughly chopped

Steps

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.
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.
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.