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.
- 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
- Preheat the oven to 350 degrees F and line two baking sheets with parchment paper.
- Whisk together the flax and water in a small dish and set aside for a couple of minutes to allow it 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, coconut 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 spoon.
- 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.)
- 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.
- 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).
*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