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.
