People always say that baking is a science. These improvised vegan cranberry pecan cookies prove that is just not true.
The other night I was fresh out of something sweet for an after-dinner snack and knew that I had to bake something if I wanted the cookies I was craving.
I basically never have everything a recipe calls for unless I have actually gone to the grocery store with the recipe in mind. So, I had to improvise.
I have never understood why people say that baking is a science. Sure, baked goods recipes can be botched but they can also be very forgiving.
This is the combination and editing of a few different recipes based on what I had in the house at the moment!
Like most of the recipes on Plenty Vegan, this one is flexible.
You could reinvent these to be vegan cranberry chocolate chip cookies or vegan cranberry walnut cookies – add what you like!
Here are some notes on some of the ingredients to show you what you can try substituting.
NOTE: THESE SUBSTITUTES HAVE NOT BEEN TESTED – SUBSTITUTE AT YOUR OWN DELICIOUS RISK! (But live a little, right?!)
I used white whole wheat but use what you want or what you’ve got. If you only have white flour, use white flour. Try a gluten-free flour if you have it.
I liked using coconut oil in this because it gives it a yummy coconut flavor. (By the way, Dr. Bronner’s is my favorite coconut oil by far.) If you don’t have or don’t want coconut oil, I bet canola would substitute just fine (though I haven’t tried it).
Use what you have for a sweetener! I had palm sugar to use up – that’s why I have that rarely seen sugar here. You could do a combo of brown sugar and white sugar. Palm sugar has that molasses-type sweetness to it so it might be good to get brown sugar in the mix.
Depending on the flour you use, you might need to add or subtract milk from the recipe. Add it in slowly to bring the dough together. Also, you could try a different milk than almond – use the vegan milk you prefer.
There’s no saying you have to use cranberries and pecans. Try other dried fruit and nuts or use what you have.
Vegan Cranberry Pecan Cookies
These cookies are great because they are not too sweet and are loaded with dried fruit and nuts. You can even pass them off as a substitute for a granola bar on your next hike (not that I’ve done that or anything!).
These are the perfect breakfast cookie too, fyi.
I wanted a small batch of cookies so I wasn’t faced with the incredible burden of having to eat way too many cookies 😉 . Double this recipe if you want to share with loads of folks.
Share your baking creations! Whether you end up making vegan cranberry cookies, vegan oatmeal cranberry chocolate chip cookies, vegan gluten free oatmeal cranberry cookies… Comment below or tag @plentyvegan on Instagram!
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
- 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.
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