Vegan Cranberry and Pistachio Cookies

  • 50g Whitworths Little Jewel Cranberries
  • 100g Dairy Free Vegan Spread
  • 100g Light Brown Soft Sugar
  • 1 tbsp. Soy Milk
  • ½ Vanilla Extract
  • 115g Self Raising Flour
  • ½ tsp. Baking Powder
  • ½ tsp. Cinnamon
  • 1/8 tsp. Ground Nutmeg
  • 1/8 tsp. Salt
  • 90g Porridge Oats
  • 50g Pistachio Nuts – roughly chopped + extra for topping

Ready… Steady… Bake…

  • Preheat the oven to 180°C (fan 160°C), Gas Mark 4.
  • Line a large baking sheet with baking parchment
  • Cream the vegan spread and sugar together
  • Stir in the soy milk and vanilla extract
  • Stir in the remaining ingredients, holding back some of the chopped pistachios for the topping
  • Divide the mixture into twelve tablespoon sized dollops and arrange them evenly over the baking sheet
  • Sprinkle the remaining pistachio nuts over the cookies and press them in slightly
  • Bake in the oven for 12-15 minutes or until they become golden brown
  • Transfer to a wire rack and allow them to cool completely.
Print recipe
  • 20 minutes
  • 12-15 minutes
  • Makes 12