Vegan cranberry & orange cookies

Vegan cranberry & orange cookies
Make some cranberry and orange vegan cookies for your Christmas biscuit tin. They’re made with jumbo oats, orange zest, dried cranberries and cinnamon

  • Preparation and cooking time
    • Prep:10 mins
    • Cook:15 mins
  • Easy
  • Serves 12

  • Dairy-free
  • Egg-free
  • Vegan
  • Vegetarian

Nutrition: Per serving


  • 85g flavourless oil (such as sunflower or vegetable)
  • 75g caster sugar
  • 75g light muscovado sugar
  • 1 tsp vanilla extract
  • 1 orange, zested
  • 175g plain flour
  • 50g jumbo oats
  • ½ tsp baking powder
  • ½ tsp bicarbonate of soda
  • 1 tsp ground cinnamon
  • 75g dried cranberries, roughly chopped


  • STEP 1

    Heat the oven to 190C/170C fan/ gas 5 and line two baking trays with baking parchment. Whisk the oil together with all the sugar, the vanilla extract and 2 tbsp water in a large bowl until smooth. Stir in the orange zest.

  • STEP 2

    In a separate bowl, combine the flour, oats, baking powder, bicarb, cinnamon and 1/2 tsp sea salt flakes. Tip the dry ingredients into the wet, and mix until you have a thick dough. Stir in the cranberries.

  • STEP 3

    Form the dough into 12 evenly sized balls. Arrange on the baking trays, well spaced apart. Flatten slightly with your palm, then bake for 13-15 mins until the edges are set. Leave to cool for 15 mins on the trays before transferring to a wire rack to cool completely. Will keep in an airtight container for three days.

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