Preheat the oven to 180°C (160°C fan-forced) / 350°F and line two baking trays with baking paper.

In a large bowl, whisk together the melted dairy free butter, brown sugar, golden syrup, and vanilla extract. Add the egg and mix until smooth.

To the bowl, add the rolled oats, plain flour, bicarbonate of soda, ground cinnamon, and salt. Use a spatula to gently stir the mixture until combined.

Add in the cranberries and walnuts and mix until well combined. The dough should be quite sticky.

Place the bowl in the fridge for 15-20 minutes while the oven preheats to allow the dough to firm up slightly.

Scoop two tablespoons of dough per cookie onto the baking trays, leaving about 5 centimetres (2 inches) between each cookie. Slightly flatten each cookie with your fingers or the back of a spoon.

Bake for 12–14 minutes, or until the edges are golden and firm, but the centres remain soft.

Remove from the oven and let the cookies cool on the baking trays for 5 minutes before transferring them to a wire rack to cool completely.