I stumbled across these super yummy cookies when trying to create a healthy alternative to a cereal bar. The original recipe I followed was of ‘oat biscuits’. They were nice but I found them to be pretty stodgy and quite calorific too. Instead, I swapped the oats for almonds and chucked in a handful of cranberries too.
If you check out the original recipe you’ll see that it refers to the cookies as “biscuits” yet to me, they’re more like a cake or cookie. Having said that, it’s probably because I make them into mini balls rather than flattening them down. This will stop them from burning and mean they don’t go thin and crispy. To eat them, I heat 2 or 3 in the microwave at the same time for 20 seconds, just so they’re warmed slightly. I find that almost every type of cookie or cake is better when it’s slightly warm and of course, smothered in chocolate sauce and ice cream. But for everyday purposes, just a bit of heat from the microwave will have to do.
Okay, so I’ve waffled on a bit for now but please enjoy my vegan almond and cranberry cookie recipe below. I’ve linked each ingredient I use which you’ll be happy to know, are all from Morrisons – just to make life a little easier.
Makes: 20 (if you do them small)
- 100g wholemeal self-raising flour
- 50g self-raising flour
- 150g ground almonds
- 50g sugar
- 150g dairy-free butter
- 3 tablespoons of honey
- 1 tablespoon soya light milk (or any other dairy-free alternative)
- 1 handful of cranberries
Prep: 10 min › Cook: 10 min › Ready in 20 min
- Preheat oven to 180 C / Gas mark 4. Line a baking tray with baking parchment or cover the tray with a spray of the Coconut Fry Lite.
- Sift the flour into a bowl. Mix in the ground almonds, cranberries and sugar.
- Melt butter, honey and milk in a saucepan and stir until heated through. Add to the premixed dry ingredients. Mix until well combined. Spoon onto a baking tray and shape into rounds.
- Bake in preheated oven for 10 to 15 minutes, or until golden brown. Leave to cool for 5 minutes before removing from tray.
Tip: I bake a batch of 20 cookies every 2 weeks and pop them in the freezer when they’ve cooled. I then take 2 or 3 cookies each day for a ‘healthier’ snack at work. It takes me approx. 1 minute to defrost in the microwave (obviously dependent on microwave level) and then I heat them for a further 10/20 seconds.