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  • Jesmond Cake Company

Vegan spiced oat and cranberry cookies

I like to pretend that these are a sort of health food because of the oats and dried fruit.

Makes about 18

175g dairy free margarine

70 g caster sugar

150g light brown sugar

1 tsp vanilla extract

100ml soya milk

130g plain flour

pinch of salt

1/2 tsp bicarbonate of soda

1/2 tsp cinnamon

1/4 tsp ground ginger

1/4 tsp ground cloves

1/4 tsp nutmeg

250g rolled oats

100g dried cranberries

Pre-heat the oven to 175 C degrees and line three baking trays with baking parchment.

In a large bowl, cream together the margarine with the caster sugar and light brown sugar until light and fluffy. Add the vanilla extract and soy milk and mix well. Don’t worry if the mixture splits.

Add the flour, salt, bicarbonate of soda and spices and stir again until well mixed, then stir in the rolled oats and the cranberries.

Spoon the mixture onto the baking trays leaving the cookies well spaced out as they will spread during baking. Bake for 15-20 minutes or until done, then allow to cool on the trays.

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