¾ cup vegan margarine
¾ cup brown sugar
1/3 cup sugar
½ cup soy milk
1 cup unbleached all-purpose flour
½ tsp baking soda
¼ tsp ground ginger
¼ tsp cloves
½ tsp cinnamon
¼ tsp nutmeg
3 cups quick-cooking rolled oats
1 cup dried cranberries
1 tsp vanilla
Preheat oven to 350 degrees Fahrenheit.
With an electric mixer, cream the margarine and sugars until light and fluffy. Add vanilla and soy milk and blend thoroughly.
In a separate bowl, combine the flour with the baking soda and spices and add to the margarine mixture. Stir in the oats and cranberries and mix well.
Drop spoonful of cookie dough onto a baking sheet and bake for about 10 -15 minutes.
These delicious oatmeal/cranberry cookies are dairy and egg-free.