Vegan Oaty Cranberry & Coconut Cookies

flora-dairy-free-spread

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There’s a misconception that dairy-free spread tastes weird. I’m not sure why people think this – I mean, yes, it’s not quite as rich and creamy as full-fat dairy butter but it’s usually made with plant oil and there’s nothing weird about that. Flora Freedom is a new dairy-free spread that tastes the same as the regular spread in the Flora range but is suitable for vegetarians, vegans and those who are lactose intolerant. Made from rapeseed oil and sustainable palm oil, it contains 60% less saturated fat than butter and is free from artificial preservatives, colours and flavours. And you can do whatever it is you do with the dairy Flora: frying, baking, spreading, or just eating straight from the tub (really? You do that? Ick).

Now that I’ve got that bit out of the way, I’ll get on to telling you about the cookies you can see in the photos because that’s what you’re really here for, isn’t it?

Flora Freedom dairy free spread

Flora asked me to try out their new Flora Freedom and make one of the dairy-free recipes on their website and, while I’d have loved to make the lasagne, I knew The Meat Eater wouldn’t be impressed with a dairy-free sauce, so I decided to make the Oaty Cranberry and Coconut Crumbles. I didn’t follow exactly Flora’s recipe and I also renamed them ‘cookies’ although, because the Flora Freedom makes them buttery like flapjacks, the coconut like macaroons, and they look like cookies, I’ve also named them ‘flaparookies’ (and according to Google, I’m the first person to have invented flaparookies, so yay for me).

Oaty cranberry and coconut cookies

These flaparookies are easy to make and you probably have most, if not all, of the ingredients in your kitchen already so, what are you waiting for? Get yourself some Flora Freedom and get baking!

Vegan Oaty Cranberry & Coconut Cookies
Recipe Type: Cookies
Cuisine: Vegan
Author: Cathy @ Planet Veggie
Prep time:
Cook time:
Total time:
Serves: 18
Ingredients
  • 75g Flora Freedom
  • 1 tbsp Golden Syrup
  • 75g brown sugar [b]or[/b] Demerara sugar
  • 75g self raising flour [b]or[/b] 75g plain flour and 1tsp baking powder
  • 50g porridge oats
  • 25g desiccated coconut
  • 25g dried cranberries
Instructions
  1. Preheat the oven to 180C/160C fan/gas mark 4
  2. Melt the Golden Syrup and Flora Freedom in a saucepan over a low heat
  3. Remove from the heat and stir in the remaining ingredients
  4. Form into 18 balls and place evenly on a baking tray lined with baking paper. Leave gaps in between them and be warned they won’t stay ball-shaped!
  5. Bake in the oven for 12-15 minutes until just turning golden
  6. Remove from the oven and leave to cool

Disclosure: Flora Freedom commissioned me to write this post but I wasn’t obliged to give a positive review, and all opinions (and cookies) are my own. 




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10 comments

  1. Fab! Various of my family avoid dairy so its always good to have dairy-free baking options. These look yummy – anything oaty gets a thumbs up from me 🙂

  2. I think Flora Freedom tastes just like butter too 🙂 These cookies sound delicious! Love a good oaty cookie 🙂

    1. I’m really impressed with it. It’s much creamier than other dairy-free spreads and is great on potatoes and veg, etc.

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