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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

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)
  • 1/4 cup virgin coconut oil
  • 1/4 cup almond butter or sunflower seed butter
  • 1/2 cup coconut 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 or raisins
  • 1/2 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

Find it online: https://upbeetkitchen.com/2019/03/01/vegan-chocolate-chip-pecan-and-cranberry-cookies/