1. Preheat the oven to 180°C.

   
   

2. In a mixing bowl, add the dry ingredients one by one, mixing between each addition and following the order listed. Incorporate the melted coconut oil and mix with a spatula or even with your hands.

   
   

3. In another bowl, mix the plant‑based milk with the agave syrup, then pour the liquid mixture into the dry ingredients.

   
   

4. Add the cacao nibs and cranberries, and stir just enough to combine.

   
   

5. On a baking sheet lined with parchment paper, drop spoonfuls of dough using a spoon dipped in cold water — this helps prevent sticking.

   
   

6. Space out the small mounds of dough and bake for 20 minutes. Let the cookies cool slightly before enjoying.

Inspiration & source: amande et basilic