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CRANBERRY PECAN CHOCOLATE CHIP COOKIES

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Cranberry Pecan Chocolate Chip Cookies. Photo credits @terianncarty.

Cranberry Pecan Chocolate Chip Cookies. Photo credits @terianncarty.

I created these festive cranberry, pecan and chocolate chip cookies in collaboration with my dear friend Teri Ann Carty (@terianncarty) and I absolutely love them!  They are super yummy, easy to make, and readily customizable to meet your needs.

The base recipe is suitable for gluten-free and vegan diets and has been a hit with all our taste-testers.  Nonvegans can try using grass-fed butter and a mixture of white and dark chocolate chips. I am a huge fan of pecans, especially during the holiday, but these are wonderful with walnuts, too, or even pumpkin seeds for those with nut allergies.  And not a cranberry fan? No worries! Simply substitute chopped dates or raisins, or double up on the chocolate chips.

Give these tasty treats a go and you’ll know why they are going to be on repeat at my house this holiday season!

Ingredients for 13 cookies:

  • 1 Tbsp ground flax plus 2 1/2 Tbsp warm water (for a flax “egg”)

  • 1/2 cup vegan butter (or substitute coconut oil)

  • 3/4 cup coconut sugar or Lakanto Golden sugar-free monkfruit sweetener

  • 1 Tbsp pure vanilla extract

  • 2 cups gluten-free all-purpose baking flour

  • 2 tsp arrowroot starch

  • 1 tsp baking soda 

  • 1/2 tsp Ceylon cinnamon

  • 1/2 tsp sea salt

  • 1 to 2 Tbsp almond milk or other plant-based milk (as needed if dough seems dry, used here)

  • 1/2 cup vegan dark chocolate chips (or a mix of white and dark chocolate chips), plus more for topping (optional)

  • 1/2 cup chopped pecans

  • 1/2 cup dried cranberries 

  • Maldon salt flakes for sprinkling (optional)

CRANBERRY PECAN CHOCOLATE CHIP COOKIES READY TO BAKE.jpg

Directions:

  1. Preheat the oven to 350°F (180°C) and line a baking sheet with parchment.

  2. Make a flax egg by mixing together ground flax and warm water in a small bowl. Allow to sit for 5 to 10 minutes until a gloopy egg-like consistency is achieved.

  3. Using a hand mixer, beat together the butter and sugar in a large bowl. Add the vanilla and flax egg and mix well.

  4. Put the flour, arrowroot starch, baking soda, cinnamon, and salt to a mixing bowl and stir to combine.

  5. Add the dry ingredients to the wet and mix in by hand until a thick cookie dough forms. If the dough is too dry, add 1 to 2 tablespoons of nondairy milk.

  6. Fold in the chocolate chips, nuts, and dried cranberries.

  7. Roll dough into 13 balls and place evenly on prepared baking sheet. Press down gently with a fork or the palm of your hand.

  8. Bake for 12 to 15 minutes until the edges are set and they are very slightly browned on top.

  9. As soon as they come out of the oven, sprinkle with Maldon salt or press a few more chocolate chips into the tops of the cookies (optional).

  10. Allow cookies to cool on the baking sheet for 10 minutes then transfer to a wire rack to finish cooling.

Cranberry Pecan Chocolate Chip Cookies can be stored in an airtight container at room temperature for one week or frozen for up to 2 months.