Step 1

Preheat the oven to 350°F (180°C) and line two large cookie sheets with parchment paper.

Step 2

Add vegan butter and light brown sugar to the bowl of your stand mixer (or you can use a large bowl with a handheld mixer) and beat until well combined.

Step 3

Add maple syrup, molasses and vanilla extract and beat in until well mixed.

Step 4

In a separate bowl add rolled oats, all purpose flour, dessicated coconut, baking soda, salt and cinnamon and mix together.

Step 5

Add the dry ingredients in with the wet and mix in with a spoon or spatula until crumbly.

Step 6

Add the soy milk and mix into a thick cookie dough.

Step 7

Add cranberries and chopped macadamias and mix in.

Step 8

Roll the dough into balls and place them evenly onto parchment lined baking sheets. Aim to get 20 cookies from the batch and spread them out over two trays (10 cookies per tray).

Step 9

Bake one tray at a time for 12 minutes. The tops will be golden brown and the edges will be firm but they will still be very soft in the middle.

Step 10

If they are still very puffy then press down on them gently with a fork to flatten them when they are still warm and soft. Let the cookies cool down and firm up on the tray before moving them.