Ingredients
¾ cup Vegan Margarine (I used Becel Vegan Spread)
⅓ cup Granulated Sugar
¾ cup Brown Sugar (I used dark brown)
1 teaspoon Vanilla Extract
½ cup Non Dairy Milk (I used almond milk)
1 cup Whole Wheat Flour
½ teaspoon Baking Soda
¾ teaspoon Ground Allspice
3 cups Quick Cooking Oats
1 cup Dried Cranberries
1 cup Pecans chopped
Instructions
- Preheat oven to 350F/180C for 15 minutes.
- Cream together the margarine and sugars until smooth.
- Beat in the vanilla and milk.
- Add the flour, baking soda and spice; mix well.
- Stir in the oats, cranberries and pecans.
- Spoon tablespoonful of dough on ungreased cookies sheets and bake between 12-15 minutes or until done.
- Remove the baking sheets from the oven and stand the cookies on the sheet itself for 2-3 minutes before transferring it to the cooling rack and let it cool completely.
SOURCE: egglesscooking.com
