Vegan cranberry & orange cookies

• flavourless oil85g g

  (such as sunflower or vegetable)

• caster sugar↗75g g
• light muscovado sugar↗75g g
• vanilla extract↗1 tsp tsp
• orange↗1

  zested

• plain flour↗175g g
• jumbo oats↗50g g
• baking powder↗½ tsp ½ tsp
• bicarbonate of soda↗½ tsp ½ tsp
• ground cinnamon↗1 tsp tsp
• dried cranberries↗75g g

  roughly chopped

Step-by-step instructions

1. 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.

2. 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.

3. 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.