Your Local Advertiser

YOUR LOCAL ADVERTISER - Your Perfect Location

Vegan Christmas cookies

Anna Glover
Bake these vegan Christmas cookies packed with pistachios and cranberries. Fill your biscuit tin with them for whenever you have guests in over the festive season
Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Course christmas dessert, Dessert, Snack
Cuisine christmas, snacks, vegan
Servings 25
Calories 151 kcal


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


  • STEP 1
  • Beat the spread and sugars together with a pinch of salt until combined. Stir in the spices, milk and vanilla, then fold in the flour, baking powder and bicarb until you have a stiff batter. Fold in the pistachios and cranberries until evenly distributed, then chill the dough for 30 mins.
  • STEP 2
  • Heat the oven to 180C/160C fan/gas 4. Scoop out small, walnut-sized pieces of the dough and roll into balls. Arrange on a baking sheet lined with baking parchment, well spaced apart, then flatten slightly with your palm. Bake for 12-14 mins until golden. Leave to cool on the sheet for 5 mins before transferring to a wire rack to cool completely. You can freeze the raw cookie dough balls for up to three months. Bake for 15-18 mins from frozen.


This recipe is sponsored by Mediterranean Supermarket 
Keyword christmas, christmas cookies, christmas vegan cookies, dessert, vegan, vegan dessert