1/3 cup canola oil

1/3 cup sugar

1/3 cup firmly packed brown sugar

3 tablespoons nondairy milk

2 teaspoons ground flax seeds

1 teaspoon vanilla extract

1/2 teaspoon almond extract

1 cup all-purpose flour

1/4 teaspoon baking soda

1/4 teaspoon salt

3/4 cup slivered almonds

3/4 cup dried cranberries (or dried cherries)

Preheat oven to 350 degrees. Line two baking sheets with parchment paper.

In a large bowl, use a fork to vigorously mix oil, sugars, nondairy milk, flax seeds and extracts. Sift in flour, baking soda and salt and mix. When ingredients are mostly combined, add the almonds and cranberries and mix until thoroughly combined.

Drop cookies by generous tablespoons onto the baking sheets, about two inches apart. Bake for 10 to 12 minutes, until the edges begin to brown. Let the cookies rest on the baking sheet for five minutes before transferring them to wire racks to complete cooling.

Makes 2 dozen.

What if you added some chocolate chips?  You can never have too much chocolate!  : )