Instructions

In a large bowl, cream together butter and both sugars. Beat in the flax eggs a little at a time, and then stir in the vanilla.

In a separate bowl, combine the flour, baking soda, salt, cinnamon, and nutmeg.

Stir dry ingredient mixture into the creamed butter mixture a little at a time, scraping the sides of the bowl as you go.

Once thoroughly mixed, stir in the oats a cup at a time. Then, stir in the chopped cranberries.

Chill in refrigerator for at least 1 hour, up to overnight.

Preheat oven to 375°. Line a cookie sheet with parchment paper. Shape dough into 1” balls.* Place about 2” apart and flatten slightly with the palm of your hand.

Bake for 7-9 minutes in preheated oven. ** Allow cookies to cool on baking sheet for 5 minutes before transferring to a cooling rack.

After cookies are fully cooled, drizzle with orange icing.

Store in an airtight container, separating layers of cookies with parchment paper.

*Be careful not to overwork the dough. The heat from your hands can start melting the vegan butter if handled too much.

**Do not overbake. The vegan butter will cause them to spread, flatten, and bubble if overbaked.