Our site uses cookies to give you the best experience. Manage your cookies here or continue shopping if you're happy.

Accept & close
Skip to Content

We are experiencing a high number of calls but our chatbot may be able to resolve your query quicker. There are also great self-service options in My Account.

Vegan Oat & Cranberry Cookies

On the hunt for a festive treat that goes perfectly with a cup of tea? This vegan oat and cranberry cookie recipe is just what you need!

"These super-easy festive cookies are vegan friendly, but everyone will find them irresistible. With warming cinnamon and tangy cranberries, they are perfect with a mug of tea."

Here´s what you´ll need...

  • 120g unsalted butter or coconut oil, softened
  • 85g coconut palm sugar
  • 60g white spelt flour
  • 150g porridge oats
  • Pinch of sea salt
  • 1 tsp cinnamon
  • 40g dried cranberries

Here´s how it´s done... Step 1

Preheat the oven to 200°C / 180°C fan / gas mark 6 and line 2 baking trays with parchment paper.

Step 2

Put the butter or coconut oil and sugar into the bowl of a stand mixer and beat together until light and fluffy.

Step 3

Put the flour, oats, salt and cinnamon into a food processor.


Step 4

Add in the sugar and coconut oil or butter mixture. Blitz everything together until the oats have ground down and the mixture comes together when pressed between your fingers.

Step 5

Remove to a bowl and combine together with the dried cranberries until evenly distributed, bringing the dough together into a ball.

Step 6

Remove to a well-floured surface and roll out to ½cm thickness. Cut into individual cookie shapes of your choice.

Step 7

Carefully place the cookies on the baking sheets, leaving a 2cm gap between each one. Bake in the oven for 9-10 minutes, until the cookies are lightly golden. Remove, leave to cool for a few minutes then transfer to a cooling wrack to cool completely.



Shop Swan