• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Up Beet Kitchen

  • All Recipes
  • About
  • Contact
  • Workouts
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • All Recipes
  • About
  • Contact
  • Workouts
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • All Recipes
    • About
    • Contact
    • Workouts
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » All Recipes

    Vegan Chocolate Chip, Pecan, and Cranberry Cookies

    Published: Mar 1, 2019 Last Modified: Feb 11, 2021 by Allison

    129 shares
    • Share
    • Tweet
    Jump to Recipe·Print Recipe

    These vegan chocolate chip, pecan, and cranberry cookies are soft, chewy, and have ingredients everyone loves: Rich chocolate. Buttery pecans. Chewy cranberries. The perfect trifecta!

    straight on shot of a stack of the pecan cranberry chocolate chip cookies on a white plate

     

    When life hands you these three ingredients, there is only one thing to do: You make cookies.

    And not just any cookies. Rich, chewy, buttery-tasting vegan cookies that are actually good for you.

    an overhead shot of a plate of vegan chocolate chip cranberry pecan cookies on a wood backdrop

    I have a gigantic sweet tooth (thanks, Dad!) that begs to be satisfied every day. While I do my best to enjoy desserts that are made with whole foods, I also think that treats are one of life’s simple pleasures. Why should we deny ourselves the joy that comes along with savouring something sweet with people we love?

    I think that there is a lot of unnecessary guilt and shame wrapped up in people’s dietary choices, and it doesn’t have to be so. My food philosophy continues to evolve as I move away from years of restriction and obsession with a particular way of eating, but for now, Michael Pollan’s adage, “Eat food. Not too much. Mostly plants,” continues to resonate quite strongly with me.

    close up overhead shot of the cookies on a white plate

    I enjoy a wide variety of foods. I eat vegan 95% of the time, with the odd organic egg or goat/sheep dairy thrown in when I’m craving it. I believe that ethics, the environment, and macronutrient balance are important considerations to make in our food choices, but I believe just as strongly that eating socially and for pleasure are important variables of the equation– variables that are often left out of the discussion about nutrition. You can eat what on paper appears to be the healthiest food in the world, but if you’re not enjoying it–if your soul isn’t being nourished by your food and the people you are eating with–you probably won’t enjoy radiant health.

    If you are already eating a diet based on plants and whole foods to begin with, you definitely have plenty of wiggle room to enjoy something sweet at the end of the day, if that is what makes you feel good- no guilt required!

    And on that note, let’s bake cookies!

    overhead shot of the cookies on a white plate

    overhead shot of one of the cookies about to be dunked into a glass of almond milk

    These cookies have a lot going for them. They’re:

    Vegan
    Crisp on the outside and perfectly tender on the inside
    Buttery-tasting
    Made with spelt flour
    Perfect for dunking into a tall glass of almond milk!

    straight on close up of two cookies on a white plate

    straight on close up of one cookie leaned up against the stack on a white plate

     

    These are my new go-to when I’m in the mood for a quick and easy treat. I think they’ll become one of your favourites, too!

    And, if you love sweet treats as much as I do, check out these recipes:

    Cranberry Swirl Loaf
    No-Churn Chocolate Raspberry Ripple Ice Cream
    Chocolate Chunk Cashew Butter Blondies
    Fabulous Fudge Pie

    I hope that you love these cookies as much as I do! 

    As always, if you make these vegan chocolate chip, pecan, and cranberry cookies, tag your Instagram photos @upbeet.kitchen and #upbeetkitchen!

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    straight on shot of a stack of the pecan cranberry chocolate chip cookies on a white plate

    Vegan Chocolate Chip, Pecan, and Cranberry Cookies


    • Author: Allison
    • Total Time: 27 minutes
    • Yield: 16 cookies 1x
    • Diet: Vegan
    Print Recipe
    Pin Recipe

    Description

    Chocolate chips, pecans, and cranberries combine into one drool-worthy cookie! Tender on the inside, crisp around the outside, and buttery-tasting, these are sure to become your new favourite treat. Best enjoyed with a glass of almond milk or coffee. 


    Ingredients

    Scale
    • 1 flax egg (1 tbsp ground flax + 2.5 tbsp water)
    • ¼ cup virgin coconut oil
    • ¼ cup almond butter or sunflower seed butter
    • ½ cup coconut sugar 
    • 2 tbsp pure maple syrup
    • 1 tsp pure vanilla extract
    • 1 cup light/white spelt flour*
    • ½ tsp baking soda
    • ½ tsp baking powder
    • ¼ tsp fine sea salt
    • ¾ cup rolled oats
    • ½ cup chocolate chips or chopped dark chocolate
    • ½ cup dried cranberries or raisins
    • ½ cup pecan halves

    Instructions

    1. Preheat the oven to 350 degrees F and line two baking sheets with parchment paper. 
    2. Whisk together the flax and water in a small dish and set aside for a couple of minutes to allow it to thicken. 
    3. In a large bowl, cream together the coconut oil and almond butter with an electric mixer. Alternatively, you can whisk it by hand. 
    4. Add the flax egg, coconut sugar, maple syrup, and vanilla extract to the coconut oil/almond butter mixture and mix to incorporate. 
    5. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and rolled oats. 
    6. Add the dry ingredients to the wet ingredients and mix, either with an electric mixer or a spoon. 
    7. Chop the pecan halves. Add the chocolate, chopped pecans, and dried cranberries to the cookie dough and stir to incorporate. If the dough seems too wet, add a couple more tablespoons of flour. If it seems too dry, add almond milk or water, a tablespoon at a time, until the proper consistency is achieved. (I usually end up adding two tablespoons of almond milk to my dough.)
    8. With lightly wet hands, roll dough into 16 equal balls and place 8 on each baking sheet, with space in between for them to spread out. Wet your hands again and flatten the balls slightly. They do spread out quite a bit during baking. 
    9. Bake for 10-12 minutes. Baking time will vary depending on whether you like your cookies soft and chewy or crispy, and the type of baking sheet that you use (I use a stone pan from Pampered Chef, so my cookies take a bit longer to bake). 
     

    Notes

    *I prefer light spelt flour to whole spelt flour in dessert recipes because it is lighter and more closely resembles all purpose flour. I purchase it in the bulk bin at my local health food store. If you are unable to find it, you can use whole spelt flour in a pinch! The cookies won’t be quite as chewy, however. 

    • Prep Time: 15 minutes
    • Cook Time: 12 minutes
    • Category: Dessert

    Keywords: vegan chocolate chip pecan cranberry cookies

    Did you make this recipe?

    Tag @upbeet.kitchen on Instagram and hashtag it #upbeetkitchen

    Note: This recipe was originally published in 2019, and was updated with new photos and instructions in February 2021. 

    IF YOU USE PINTEREST, FEEL FREE TO PIN THIS TO ONE OF YOUR BOARDS: 

    PINTEREST PIN WITH A STACK of the cookies on a white plate and the recipe title at the top

     

     

     

     

     

     

    Related

    « Vegan Chili with Sweet Potato and Beans
    Slow Rise Saturday: Blueberry, Almond Butter, and Cardamom Smoothie »

    Reader Interactions

    Comments

      Leave a comment Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. Truehappiness1111

      March 02, 2019 at 2:48 am

      your pictures look really professional 🙂 love the setting and the recipe too:)!

      Reply
      • Allison

        March 02, 2019 at 4:13 am

        Wow! Thank you so much! That means a lot, especially since I am still shooting photos with my iPhone. I’m glad that you like them. 🙂

        Reply
        • Truehappiness1111

          March 02, 2019 at 10:14 am

          Apple does install pretty good cameras to their phones. For blogging, they are definitely adequate:) Keep up the great work! 🙂

    Primary Sidebar

    featured image for Up Beet Kitchen about page

    Hi, I'm Allison! Welcome to Up Beet Kitchen, a food blog that specializes in wholesome and feel good recipes for people on the move! I love to work with whole foods to fuel healthy, active lifestyles.

    More about me →

    Trending Recipes

    • Chickpea Brown Rice Spinach Artichoke Casserole (Vegan)
      ★★★★★
    • Carrot Cake Oatmeal Breakfast Bars (V + GF)
      ★★★★★
    • Raw Vegan Banana Cream Pie
      ★★★★★
    • Moroccan Lentil Carrot Salad (Vegan)
      ★★★★★

    Follow Along on Social Media

    • Instagram
    • Facebook
    • Pinterest

    Cozy Recipes

    • Salmon Pesto Quinoa Bake
    • Mole Chicken Bowls
    • Barbecue Meatball Bowls with Avocado Goddess Sauce
    • Egg, Pesto, and Sweet Potato Breakfast Burritos

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • About Up Beet Kitchen

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2023 Upbeet Kitchen on the Foodie Pro Theme

     

    Loading Comments...