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Back to all recipes

Vegan Cranberry and Pistachio Cookies

20 minutes

Basic

MAKES 12

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INGREDIENTS METHOD

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

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.