Small Batch Vegan Cranberry Pecan Cookies
Cuisine: Vegan
Author: Plenty Vegan
Prep time: 20 mins
Cook time: 11 mins
Total time: 31 mins
A simple, flexible cookie recipe to satisfy your sweet tooth!

Makes about 12 cookies.
  • ¾ cups white whole wheat flour
  • ¼ cup gluten free rolled oats
  • ¼ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ⅛ teaspoon salt
  • ¼ tablespoons melted coconut oil
  • ⅓ cup coconut sugar (I used palm sugar because it’s what I had - use brown if don’t have coco)
  • ½ teaspoon pure vanilla extract
  • ⅓ almond milk (use more or less - enough to bring the dough together as you add the cranberries and pecans)
  • ⅓ cup dried cranberries, chopped
  • ⅓ cup pecans, chopped
  1. Start with the dry ingredients. Whisk together: flour, oats, baking soda, baking powder and salt.
  2. In a separate bowl, whisk together the wet ingredients: coconut oil, sugar, and vanilla. You want to whisk vigorously until the sugar and the oil mix well - this might take a couple of minutes.
  3. Add the dry ingredients to the wet ingredients and mix to combine.
  4. Slowly add in the milk until the dough comes together but isn't too wet - you may need more or less than ⅓ cup.
  5. Fold the cranberries and pecans into the mixture.
  6. Let the dough sit at room temperature while the oven heats to allow the wet and dry to come together.
  7. Preheat oven to 350°F. Line a baking sheet with parchment paper.
  8. When the oven is heated, take 2 heaping tablespoons of cookie dough and gently roll it into balls to bring the dough together. Push them down only slightly when you place them onto the baking sheet - these cookies are best when they have some height to them.
  9. Bake for 11 minutes. When the cookies are slightly brown on the bottom, they're done.
  10. Transfer cookies to a cooling rack to cool completely.
  11. Enjoy!
Recipe by Plenty Vegan at