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.
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:
- maple syrup
- coconut oil
- vanilla extract
- ground flax
- coconut flour
- baking soda
- dried cranberries
- chopped 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.
Honey or a sugar free sweetener (for Keto) may be used in place of the maple syrup.
Instead of coconut oil, grass fed butter or non-hydrogenated shortening may be used as a replacement.
I don't recommend any substitutions for the coconut flour. Coconut flour is highly absorbent and doesn't have any good baking substitutions.
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.
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:
These Paleo Cranberry Pecan Cookies are made with tahini, Vegan friendly, Keto, chewy and delicious! Perfect for an every-day dessert or holiday treat.
- 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)
- 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.
*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.
Keywords: cookies, cranberry pecan, dessert, vegan cookies, egg free, christmas cookies, holiday cookies, tahini cookies, keto cookies, Paleo desserts, Paleo cookies