Cranberry Pecan Chocolate Chip Cookies

Tis the season for Cranberry Pecan Chocolate Chip Cookies! I know that Santa would be happy to receive these!

Right before I went to Costa Rica me and my gal pal @drtarasunshine brainstormed a few recipes for the good of Christmas. I like to think we hit the nail on the head for all of them. These cookies have now been made 3 times since because they are SO GOOD!!!

One of my favourite things to do is shoot food (as you know) and this shoot was pretty epic I must say. Natural light was on point that day making everything so easy. I shoot with Nikon. I started with it and now I’ve got a real love for it (although I am thinking of buying a mirror less). I am currently shooting with the full frame 750 and the lens for these shots is 35mm 1.8.

Cranberry Pecan Chocolate Chip Cookies

Teri-Ann Carty

Tis the season for Cranberry Pecan Chocolate Chip Cookies! I know that Santa would be happy to receive these!

Print Recipe Pin Recipe

Prep Time 10

Cook Time 25

Course Cookies, Desserts & Sweets

Servings 12 cookies

Equipment

oven
baking sheet
hand beater

Ingredients

1 flax egg (1 tbsp ground flax plus 2 1/2 Tbsp warm water)
½ cup vegan butter (or substitute coconut oil)
¾ cup coconut sugar or Lakanto Golden sugar-free monkfruit sweetener
1 tbsp pure vanilla extract
2 cups gluten-free all-purpose baking flour
2 tsp arrowroot starch
1 tsp baking soda
½ tsp ceylon cinnamon
½ tsp sea salt
1-2 tbsp almond milk or other plant-based milk (as needed if dough seems dry, used here)
½ cup vegan dark chocolate chips or a mix of white and dark chocolate chips, plus more for topping (optional)
½ cup chopped pecans
½ cup dried cranberries
maldon salt flakes for sprinkling (optional)

Instructions

Preheat the oven to 350°F (180°C) and line a baking sheet with parchment.
Make a flax egg by mixing together ground flax and warm water in a small bowl. Allow to sit for 5 to 10 minutes until a gloopy egg-like consistency is achieved.
Using a hand mixer, beat together the butter and sugar in a large bowl. Add the vanilla and flax egg and mix well.
Put the flour, arrowroot starch, baking soda, cinnamon, and salt to a mixing bowl and stir to combine.
Add the dry ingredients to the wet and mix in by hand until a thick cookie dough forms. If the dough is too dry, add 1 to 2 tablespoons of non-dairy milk.
Fold in the chocolate chips, nuts, and dried cranberries.
Roll dough into 13 balls and place evenly on the prepared baking sheet. Press down gently with a fork or the palm of your hand.
Bake for 12 to 15 minutes until the edges are set and they are very slightly browned on top.
As soon as they come out of the oven, sprinkle with Maldon salt or press a few more chocolate chips into the tops of the cookies (optional).
Allow cookies to cool on the baking sheet for 10 minutes then transfer to a wire rack to finish cooling.
Cranberry Pecan Chocolate Chippers can be stored in an airtight container at room temperature for one week or frozen for up to 2 months.

Keyword chocolate, cookies, dairy free, dessert, gluten free, plant based, sweets, vegan

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