• ¼ cup margarine
  • ¼ cup shortening (non-hydrogenated)
  • ¾ cup of vegan sugar
  • 3 Tbsp soy flour
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • ¼ teaspoon orange oil
  • 2 teaspoons powder bake
  • ½ – ¾ teaspoon salt
  • 5 Tbsp water
  • 1 ½ cups of pastry flour
  • 1 ½ cups of white flour
  • 1 cup of cranberries
  • 1/2 cup almonds (optional)


Preheat the oven.

In a large bowl, make a cream with the sugar, margarine, shortening, extracts and water.

Mix until smooth.

Add dry ingredients, one cup at a time, and mix until dough is easy to handle.

(If dough is dry, add more water).

Finally, add the blueberries and almonds.

Divide the dough into 3 rolls, using your fingers to shape them into rectangles.

Flatten the dough to about 3 to 5 cm thick

Bake for 20 minutes or until golden brown.

Remove and let rest for about 30 minutes.

Turn on the oven.

Cut the rolls into 5 cm thick slices.

Bake the cookies on both sides for approximately 10 minutes.(5 minutes on each side)

Let cool completely before serving.

Make these cookies one to two days before eating so they can dry out.

Share With Your Friends!!

Similar Posts