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.
DRY
- ¾ cups white whole wheat flour
- ¼ cup gluten free rolled oats
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ⅛ teaspoon salt
WET
- 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)
ADD-INS
- ⅓ cup dried cranberries, chopped
- ⅓ cup pecans, chopped
- Start with the dry ingredients. Whisk together: flour, oats, baking soda, baking powder and salt.
- 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.
- Add the dry ingredients to the wet ingredients and mix to combine.
- Slowly add in the milk until the dough comes together but isn't too wet - you may need more or less than ⅓ cup.
- Fold the cranberries and pecans into the mixture.
- Let the dough sit at room temperature while the oven heats to allow the wet and dry to come together.
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- 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.
- Bake for 11 minutes. When the cookies are slightly brown on the bottom, they're done.
- Transfer cookies to a cooling rack to cool completely.
- Enjoy!
Recipe by Plenty Vegan at https://plentyvegan.com/vegan-cranberry-pecan-cookies-small-batch/
3.5.3226