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 15-20 mins. 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.