Vegan Oatmeal Cookies with Cranberries and Pumpkin Seeds
Baking and Desserts | British cuisine
⏳ Time
8 minutes
🥕 Ingredients
11
🍽️ Servings
45
Description
There's no need to create any culinary miracles for a vegan diet: the majority of baked goods can easily be made with vegan margarine, just like these cookies. You definitely need to bake them, as they bring together a wonderful blend of flavors: pumpkin seeds, dried cranberries, maple syrup, and coconut.
Ingredients
- Flaxseeds - 2 spoons
- Oat flakes - 6.7 oz
- Coconut flakes - 1.8 oz
- Baking Powder - ½ spoons
- Activated Baking Soda - ½ spoons
- Salt - ½ spoons
- Margarine - 6.7 oz
- Maple syrup - 5 fl oz
- Vanilla extract - 1 tablespoon
- Dried cranberries with sugar - 2.8 oz
- Pumpkin seed oil - 2.5 oz
Step by Step guide
Step 1
Prepare the ingredients.
Step 2
Mix the flaxseed flour with 80 ml of water. Stir well and let it sit for 15 minutes.
Step 3
In a large bowl, combine the dry ingredients: rolled oats, shredded coconut, baking powder, baking soda, and salt.
Step 4
In another bowl, mix the margarine and the flax mixture. Whip until smooth.
Step 5
Add maple syrup and vanilla extract.
Step 6
Add the butter mixture to the dry ingredients, mixing the dough with a silicone spatula.
Step 7
Once the dough is smooth, add the cranberries and pumpkin seeds, and mix well. Refrigerate for 10-15 minutes.
Step 8
Line two large baking sheets with parchment paper.
Step 9
Using a large spoon, drop the cookie dough onto the baking sheet. Each cookie is approximately 3 tablespoons of dough. You can fit about 12 cookies on one baking sheet. Bake for 20 minutes at 347°F.
Step 10
Let the baked cookies rest for 5 minutes, then carefully transfer them to a cooling rack. Serve with your favorite beverages. Store the cookies in an airtight container.
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