Sometimes I fear that I will run out of ideas when it comes to creating recipes. But so far, the opposite has occurred – I don’t have enough time to create all the recipes I want! My cooking/baking creativity is constantly flowing and my head is over-crowded with new recipe ideas and flavor combinations. These days, baking is my artistic outlet and creating recipes like these Grain Free Cranberry Pecan Cookies brings me so much joy!
These Paleo and Vegan Cranberry Pecan Cookies are delicate, crumbly morsels with a nutty sweetness and just the right crunch. They are Paleo and Vegan friendly and can even be made nut-free if you decide to skip the pecans.
Fun fact: I used to be really into art. In fact, in grade school I wanted to be an artist when I “grew up”. Nearly every night, I would sketch in a notebook before hopping into bed.
In school, art classes were my absolute favorite (probably still would be). Not only because they were more social than other classes, but because I could truly sink into my own being and transform a blank canvas into whatever my heart desired.
I’ve taken art classes in painting, drawing, photography and ceramics. Funny enough, back in the day photography was my least favorite medium. However, these days my food is my art and half of the work I do consists of taking photographs – which I love. The only drawing and painting I do is with my kids ????
But enough about my background, these cookies are what you’re all here for!
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:
- maple syrup
- coconut oil
- vanilla extract
- ground flax
- coconut flour
- baking soda
- dried cranberries
- crushed pecans
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.
Instead of coconut oil, grass fed butter or non-hydrogenated shortening may be used as a replacement.
Any dried fruit would work in place of the cranberries, such as: raisins, chopped dates, dried blueberries, etc. You may also opt for chocolate chips instead of dried fruit.
The crushed pecans can be swapped out with any nut or eliminated completely.
I don’t recommend any other substitutions other than what I mentioned above. Ingredients like the maple syrup, ground flax, coconut flour, baking soda and salt work well for this recipe.
How to Make Cranberry Pecan Cookies From Scratch
Cookies are my go-to for when I’m in need of a quick, simple recipe that doesn’t require much prep. In addition, I don’t want to have many dishes (like having to clean my food processor or cupcake liners). So, this cookie recipe fits my needs: simple, minimal prep, short baking time and not too much cleanup.
First, measure coconut oil at room temperature. Then, melt in a small dish (or even the mixing bowl you’re using).
Combine coconut oil with tahini, maple syrup and vanilla.
Next, mix in ground flax, coconut flour, baking soda and salt.
Fold cranberries and crushed pecans into the batter.
Refrigerate for 30 minutes. Refrigeration is important for proper cookie texture. (During this time, preheat your oven to 350 degrees and do the dishes!)
Once the dough is ready, scoop about 1 Tbsp dough per cookie onto baking sheet.
Lastly, bake in the oven at 350 degrees for 15 minutes.
Cool slightly before removing from pan and then cool on cooling rack!
Store in airtight container.
These cookies are crisp and crumbly on the outside, but moist and soft on the inside – the best of both worlds! If you want to mix up the add-ins, you can substitute any dried fruit or chocolate chips for the cranberries and use any type of chopped nut in place of the pecans.
If you like this recipe, here are a few more you may enjoy:
These Paleo and Vegan cookies are delicate, crumbly and crunchy with the perfect nutty sweetness. For allergy friendly, omit the pecans.
- Melt coconut oil in a small dish **
- In a large mixing bowl, combine tahini, maple syrup, melted coconut oil and vanilla. Mix well.
- Mix in ground flax, coconut flour, baking soda and salt.
- Fold cranberries and pecans into the batter.
- Refrigerate dough for 30 minutes.
- Preheat oven to 350 degrees F.
- Remove cookie dough from fridge. Scoop out about 1 Tbsp of dough per cookie onto baking sheet.
- Bake at 350 degrees for 15 minutes.
- Remove from oven and cool slightly before removing from pan.
*For the ground flax, I used a coffee grinder to grind up whole flax seed then measured 1/4 cup. To get just the right texture, I recommend weighing the amount of ground flax you use.
**Measure coconut oil at room temperature then melt it before adding to the mixture. I just melted mine in a small dish in the microwave for about 40 seconds. You can also melt it in the mixing bowl you’re using for the batter.
Keywords: cookies, cranberry pecan, dessert, vegan, egg free, christmas, holiday