Vegan Cranberry and Pistachio Cookies - Whitworths

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15% off your first order - use code FIRST15
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15% off your first order - use code FIRST15
15% off your first order - use code FIRST15
join the conversation
15% off your first order - use code FIRST15
15% off your first order - use code FIRST15
join the conversation
15% off your first order - use code FIRST15
15% off your first order - use code FIRST15
join the conversation
15% off your first order - use code FIRST15
15% off your first order - use code FIRST15
join the conversation
15% off your first order - use code FIRST15

Vegan Cranberry and Pistachio Cookies

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