Vegan Christmas Cookies

Vegan Christmas cookies

Prep Time: 15 mins
Cook Time: 14 mins
Total Time: 30 mins 

Ingredients: 

• 125g dairy-free spread
• 125g caster sugar
• 125g light coconut soft sugar
• 1 tsp ground cinnamon
• ½ tsp mixed spice
• 125ml plant-based milk
• 1 tsp vanilla extract
• 275g plain flour
• 1 tsp baking powder
• ½ tsp bicarbonate of soda
• 100g shelled pistachios chopped
• 75g dried cranberries

Instructions 

1. Beat the spread and sugars together with a pinch of salt until fully combined.
2. Stir in the spices, milk, and vanilla.
3. Fold in the flour, baking powder, and bicarbonate of soda to create a thick batter.
4. Mix in the pistachios and cranberries until evenly distributed.
5. Chill the dough in the fridge for 30 minutes.
6. Preheat the oven to 180C/160C fan/gas 4.
7. Line a baking tray with baking parchment.
8. Scoop out small, walnut-sized portions of dough and roll each into a ball.
9. Arrange the dough balls on the lined tray, leaving space between them.
10. Gently flatten each ball with your palm.
11. Bake for 12–14 minutes, or until the cookies are golden.
12. Leave them on the tray for 5 minutes to firm up.
13. Transfer the cookies to a wire rack and let them cool completely.
14. Freezing option
15. Freeze the raw dough balls for up to 3 months if desired.
16. When baking from frozen, cook for 15–18 minutes.