These Paleo Cranberry Pecan Cookies are made with tahini, sweetened with maple syrup and filled with chopped pecans and dried cranberries. This is a great year round cookie recipe that is grain free, egg free, dairy free and easy to make.
I've made these Paleo Cranberry Pecan Cookies more times than I can count because they have the perfect cookie texture, are slightly sweet and incredibly easy to make.
To be honest, I'm not even a huge fan of dried fruit in cookies, but these Paleo cookies are a dessert that I could eat again and again.
Recipe Highlights
This cranberry cookie recipe is:
- Paleo - grain free, dairy free, refined sugar free
- Vegan - no eggs, no dairy
- Keto - swap the maple syrup for a sugar free liquid sweetener
- made with tahini
- chewy, with a slightly crisp exterior and gooey center
Cookies are my go-to for when I'm in need of a quick, simple recipe that doesn't require much prep. So, this cookie recipe fits my needs: simple, minimal prep, short baking time and not too much cleanup.
Plus, this eggless cranberry cookie recipe is easy to customize to your liking. For instance, nearly any add-in can be used in place of the cranberries and pecans.
I've made these soft tahini cookies with chopped dates and walnuts instead of the cranberries and pecans. They turned out just as great!
Ingredients in Grain Free Cranberry Pecan Cookies
My recipe for Cranberry Pecan Cookies uses 10 ingredients. These cookies are made without grains, dairy or eggs and can even be nut free (allergy friendly) if you skip the pecans. Here are the ingredients:
- tahini
- maple syrup
- coconut oil
- vanilla extract
- ground flax
- coconut flour
- baking soda
- salt
- dried cranberries
- chopped pecans
Ingredient Substitutions
Tahini
The tahini can be swapped out for any drippy nut or seed butter. However, I've found that making swaps for tahini often results in a chewier, drier texture for baked goods. It will also slightly change the cookie taste.
Maple Syrup
Honey or a sugar free sweetener (for Keto) may be used in place of the maple syrup.
Coconut Oil
Instead of coconut oil, grass fed butter or non-hydrogenated shortening may be used as a replacement.
Coconut Flour
I don't recommend any substitutions for the coconut flour. Coconut flour is highly absorbent and doesn't have any good baking substitutions.
Dried Cranberries
Any dried fruit would work in place of the cranberries. For instance, raisins, chopped dates, dried blueberries, etc. You may also opt for chocolate chips instead of dried fruit.
Chopped Pecans
Any nut or seed may be used in place of the chopped pecans.
How to Make Cranberry Pecan Cookies From Scratch
These healthy pecan cookies are easy to make and bake in under 15 minutes. Here's how to make them:
First, combine the tahini, maple syrup, melted coconut oil and vanilla in a medium sized mixing bowl. Stir until well combined.
Mix in ground flax, coconut flour, baking soda and salt.
Then, fold the cranberries and chopped pecans into the batter.
Refrigerate the dough for 20 minutes. Chilling the dough is important for the proper cookie texture! During this time, preheat your oven to 350 degrees (and do the dishes)!
Once the dough is ready, us a small cookie scoop to scoop the cookie dough onto a lined baking sheet. Each cookie is about 1 tablespoon in size.
Place the cookies in the oven and bake at 350 degrees for 10-12 minutes. A longer baking time will result in a crispier cookie.
Lastly, remove the cookies from the oven. Cool them on the pan for a few minutes, then transfer them to a wire cooling rack.
How to Store Paleo Cranberry Pecan Cookies
These cookies should be stored in an air-tight container or plastic bag. They can be kept at room temperature for a couple of days, in the fridge up to two weeks, or in the freezer up to two months.
More Paleo Vegan Cookie Recipes
If you like this recipe, here are a few more you may enjoy:
Enjoy!
Print
Paleo Cranberry Pecan Cookies (with Tahini)
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: 14-15 cookies 1x
Description
These Paleo Cranberry Pecan Cookies are made with tahini, Vegan friendly, Keto, chewy and delicious! Perfect for an every-day dessert or holiday treat.
Ingredients
- ⅓ cup tahini
(salted) - ¼ cup maple syrup (liquid sweetener for keto)
- 2 Tbsp melted coconut oil
- ½ tsp vanilla extract
- ¼ cup ground flax spooned & leveled (21g)*
- 3 Tbsp coconut flour sifted, spooned & leveled (22g)
- ½ tsp baking soda
- ⅛ tsp salt
- ¼ cup dried cranberries (40g)
- ¼ cup chopped pecans (27g)
Instructions
- In a medium-sized mixing bowl, combine tahini, maple syrup, melted coconut oil and vanilla. Mix until well combined.
- Stir in ground flax, coconut flour, baking soda and salt.
- Fold cranberries and pecans into the batter.
- Refrigerate dough for 20 minutes. During this time, preheat the oven to 350 degrees F.
- Remove cookie dough from fridge. Use a small cookie scoop to scoop dough onto a lined baking sheet. (About 1 tablespoon of dough per cookie).
- Bake at 350 degrees for 10-12 minutes.
- Remove cookies from oven, cool on pan a few minutes, then transfer to a wire cooling rack.
Notes
*For the ground flax, I used a coffee grinder
to grind up whole flax seed then measured ¼ cup. To get just the right texture, I recommend weighing the amount of ground flax you use.
boowholefoods
These look heavenly! Thanks for sharing the recipe 🙂
Eric
As someone who generally thinks cranberries are too bitter, I can say that these cookies balance out the bitterness and are delicious.
Meagan
Can you sub the ground flax for an egg?
Katie
I don't think that substitution will work for these cookies.
Kim
These cookies were so delicious!! I substituted the pecans and cranberries with date sweetened chocolate chips. This is one for the recipe box❤️.
Katie
I'm so glad you like them! It's one of my favorites too 🙂
Angie
Can you substitute the tahini butter. I have a sensitivity to sesame.
Katie
Cashew butter or almond butter should work well as substitutes.
Linda
They are very, very, good 😊👍 and addicting
I use dates instead of cranberries and cut down on the sweetener by using date syrup and used less then recommended.
Dough was a bit too runny so I added a couple tablespoons of cassava flour, I also added cinnamon and put them in the freezer for 10 minutes instead of fridge for 20 they turn out great. Thanks, God bless you and your family.
Katie
I'm so glad you liked them! Your alterations sound amazing!!
Ruthi
Oh Yum! I'm a cookie fanatic and that makes being Paleo a little difficult- well up until now anyway. I made these as written with 1 little sub. I added orange extract instead of vanilla because I love cranberry and orange together. These look and taste like legit oatmeal cookies. 10+ stars!
Katie
I'm so glad you loved them! That sub with orange extract sounds amazing!!
Mel
Very good. Especially since allergic to eggs and almonds to name a few. Freeze well though not long even with a double batch!
Katie
So glad you love them! 🙂