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

 

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Here's how it's done...

  • 1

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

  • 2

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

  • 3

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

    how to make vegan oat and cranberry cookies - step three

  • 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.

  • 5

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

  • 6

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

  • 7

    Carefully place the cookies on the baking sheets, leaving a 2 cm 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.

    Vegan oat and cranberry cookies infront of the Fearne by Swan Food Processor

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Summary
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Vegan Oat and Cranberry Cookies
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By Carole Poirot on 02.11.17

Guest Contributor

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