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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 Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Dessert, Snack
Cuisine: Vegan
Keyword: Cookies, Vegan
Servings: 10 large cookies
Author: Allison

Ingredients

  • 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

Instructions

  • 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). 

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!