Week 14 Dish 2: Vegan cranberry walnut oat cookies

I finished my renal placement, it went so fast (probably because it was only a week long) but was pretty useful! I talked to a lot of patients with kidney transplants, on dialysis, and with lots of other signs. There was a patient with aortic regurgitation with a diastolic murmur and a collapsing pulse, which I have only seen once before. Definitely useful! Now I'm on to my ENT week, let's see how that goes....

To continue the sweet and sour theme (mostly so that I can finish the cranberries in the freezer) I decided to make cookies with cranberries as my second recipe this week. The original recipe said dried cranberries but the frozen ones work just as well, hope you enjoy them :D

Makes ~20 (depending on size)
Ingredients
2 cups oats
2 cups wholemeal flour
1 tsp bicarbonate of soda
2 tsp cinnamon
1/2 tsp salt
1/2 tsp nutmeg
1/2 cup canola oil
1/2 cup agave/ honey
3 tbsp golden syrup (optional, depends how sweet you want the cookies. I used 3 and next would probably use 1-2)
1 cup water
3 tsp vanilla extract
1 cup chopped cranberries (fresh, frozen or dried unsweetened)
1/2 cup walnuts
Method

1. Preheat oven to 180 degrees C and line two baking trays with grease proof paper.
2. Mix together the oats, flour, bicarbonate of soda, cinnamon, salt and nutmeg. Then add the remaining ingredients other than the cranberries and walnuts.
3. Stir until almost combined, then add the cranberries and walnuts and finish mixing.
4. Scoop heaped tablespoons of the batter onto the baking trays. They do spread a bit so leave about 1.5 inch gap between them. I made 21 cookies but they were quite big so you can probably get about 30 if you want smaller ones.
5. Bake for 10 minutes (maybe less if they are smaller), allow to cool for a couple of minutes on the tray before transferring to a cooling rack to cool completely. Sweet and sour goodness!

Original recipe: Vegan cranberry and walnut oatmeal cookies