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, yes?
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.
Yes, my friends. The universe loves us and wants us to be happy.
I have a gigantic sweet tooth that requires nourishment 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.
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!
These cookies have a lot going for them. They’re:
Crisp on the outside and perfectly tender on the inside
Made with spelt flour
Perfect for dunking into a tall glass of almond milk
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:
As always, if you make these vegan chocolate chip, pecan, and cranberry cookies, tag your Instagram photos @upbeet.kitchen and #upbeetkitchen!Print
Vegan Chocolate Chip, Pecan, and Cranberry Cookies
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.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 10 large cookies 1x
- Category: Dessert, Snack
- Cuisine: Vegan
- 1 flax egg (1 tbsp ground flax + 2.5 tbsp water)
- 1/4 cup virgin coconut oil
- 1/4 cup almond butter
- 1/4 cup brown sugar
- 1/4 cup raw cane sugar
- 2 tbsp pure maple syrup
- 1 tsp pure vanilla extract
- 1 cup light/white spelt flour*
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp fine sea salt
- 3/4 cup rolled oats
- 1/2 cup chocolate chips or chopped dark chocolate
- 1/2 cup dried cranberries
- 1/2 cup pecan halves
- Preheat the oven to 350 degrees F and line a large baking sheet with parchment paper.
- Prepare the flax egg in a small bowl and set it aside to thicken.
- In a large bowl, cream together the coconut oil and almond butter with an electric mixer. Alternatively, you can whisk it by hand.
- Add the flax egg, brown sugar, raw cane sugar, maple syrup, and vanilla extract to the coconut oil/almond butter mixture and mix to incorporate.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and rolled oats.
- Add the dry ingredients to the wet ingredients and mix, either with an electric mixer or a wooden spoon.
- Chop the pecan halves. Add the chocolate, chopped pecans, and dried cranberries to the cookie dough and stir to incorporate. The dough should be soft but workable. You should be able to roll it into balls without it sticking to your fingers. 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.
- Roll dough into 10 equal balls for large cookies or 15 equal balls for smaller cookies and place on the baking sheet. Flatten slightly with the palm of your hand.
- Bake for 12-18 minutes. Baking time will vary depending on the size of your cookies, 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).
*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!
Enjoy these cookies to the fullest. Let’s meet back here on Saturday, when I’ll be starting a new weekly post series called Slow Rise Saturdays. Each post will feature a drink recipe and a roundup of interesting articles for you to savour on your weekend mornings. I can’t wait!