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Paleo Cranberry Pecan Cookies (with Tahini)

  • Author: Katie
  • Prep Time: 25 minutes
  • Cook Time: 10 minutes
  • Total Time: 35 minutes
  • Yield: 14-15 cookies 1x


These Paleo Cranberry Pecan Cookies are made with tahini, Vegan friendly, Keto, chewy and delicious!  Perfect for an every-day dessert or holiday treat.


  • 1/3 cup tahini (salted)
  • 1/4 cup maple syrup (liquid sweetener for keto)
  • 2 Tbsp melted coconut oil
  • 1/2 tsp vanilla extract
  • 1/4 cup ground flax spooned & leveled (21g)* 
  • 3 Tbsp coconut flour sifted, spooned & leveled (22g
  • 1/2 tsp baking soda
  • 1/8 tsp salt
  • 1/4 cup dried cranberries (40g)
  • 1/4 cup chopped pecans (27g)


  1. In a medium-sized mixing bowl, combine tahini, maple syrup, melted coconut oil and vanilla.  Mix until well combined.
  2. Stir in ground flax, coconut flour, baking soda and salt. 
  3. Fold cranberries and pecans into the batter.
  4. Refrigerate dough for 20 minutes.  During this time, preheat the oven to 350 degrees F.
  5. 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).
  6. Bake at 350 degrees for 10-12 minutes.
  7. 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 1/4 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