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Cranberry Pecan Chocolate Chip Cookies

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

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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.

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada. 

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Cranberry Pecan Chocolate Chip Cookies

Tis the season for Cranberry Pecan Chocolate Chip Cookies! I know that Santa would be happy to receive these!
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Servings: 12 cookies
Author: Teri-Ann Carty
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

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.

Nutrition

Serving: 1cookie | Calories: 249kcal | Carbohydrates: 34g | Protein: 3g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Sodium: 271mg | Potassium: 33mg | Fiber: 4g | Sugar: 15g | Vitamin A: 362IU | Vitamin C: 0.1mg | Calcium: 32mg | Iron: 1mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

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