Method

Preheat the oven to 160°c/320°F/Gas Mark 3

In a small bowl add water to flaxseeds, stir well and set aside for at least 10 minutes.

In a mixing bowl add the oil, date sugar, spices, pomegranate molasses, flaxseed paste and orange zest. Mix well using a mixer/hand mixer.

Next chop 90g of the cranberries holding approx.10g back and add to the mix together with the baking powder and oat flour. You can make oat flour in a blender/food processor using rolled oats/oat flakes.

Using the hand mixer/mixer on a medium setting, mix until all of the ingredients are well combined.

Using a small scoop or table spoon, drop the cookie batter onto a lined baking tray. Using the back of a spoon flatten out the dough and the remaining cranberries can be added to the top of the cookies where needed.

Bake in the oven for approx 20-25 mins until firm to the touch and golden brown. Leave on the baking tray for at least 5 minutes before transferring to a cooling rack as they can easily break when hot.

Once cool store in an airtight tin, can be kept for a couple of days.

A moist, chewy cookie with tangy cranberries and zingy orange zest. Warmed with spices and sweetened with date sugar, making this a truly tasty and healthier treat for the festive season.

*All of our recipes are tested in the Against the Grain kitchen and oven. Baking times can vary, especially depending on your specific oven and its size. The times are an estimate only. Everyone’s kitchen tools are also a little different. Prep time may take longer or shorter than listed due to the type of equipment used*