As winter settles in, there’s something undeniably comforting about the aroma of freshly baked cookies wafting through the air. These Vegan Chocolate, Pecan, and Cranberry Cookies are loaded with rich chocolate, crunchy pecans, and tart cranberries. These cookies are the perfect companions for cosy evenings with a hot chocolate.
Winter Comfort Food
The inspiration behind these cookies comes from my best friend’s parents kitchen, where the warmth of chocolate and the crunch of pecans were constants during the holiday season. Transforming a cherished family recipe into a vegan delight was a challenge, but the result is a batch of cookies that captures the essence of tradition while embracing modern values.
With every delicious bite, I’m transported to those cherished holiday gatherings, where the magic of sharing went beyond what was on our plates. These cookies, for me, are more than just a sugary delight; they’re a nostalgic nudge, a reminder of the connections forged and deepened through shared laughter, stories, and the delightful symphony of flavours.
Good For You!
Heart-Healthy Pecans:
Pecans, a star in this recipe, are not just delicious; they also bring a wealth of health benefits. Packed with heart-healthy monounsaturated fats, pecans add a delightful crunch while supporting your overall well-being.
Antioxidant-Rich Cranberries:
The addition of cranberries not only provides a burst of tartness but also introduces a dose of antioxidants. These little super-fruits are known for their potential to boost the immune system, making these cookies a guilt-free pleasure.
Ingredients
- 125g all-purpose flour
- 50g cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 120ml melted coconut oil
- 100g brown sugar
- 60ml maple syrup
- 1 teaspoon vanilla extract
- 100g vegan chocolate chips
- 50g chopped pecans
- 35g dried cranberries
Prep Time: 15 minutes | Bake Time: 10-12 minutes | Yield: 24 cookies
Instructions
- Preheat the oven to 180°C. Line a baking sheet with parchment paper.
- In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a separate bowl, combine melted coconut oil, brown sugar, maple syrup, and vanilla extract.
- Add the wet ingredients to the dry ingredients, mixing until just combined.
- Fold in chocolate chips, chopped pecans, and dried cranberries.
- Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet.
- Bake for 10-12 minutes or until the edges are set. The cookies will continue to firm up as they cool.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Recipe Tips!
- Variety in Texture: For an extra texture boost, try using a mix of chopped and whole pecans.
- Make-Ahead Option: Prepare the cookie dough in advance and refrigerate. Bake a fresh batch whenever the craving strikes.
- Gift-Worthy Delight: Package these cookies in a festive tin for a thoughtful and delicious holiday gift.
These Vegan Chocolate, Pecan, and Cranberry Cookies are a testament to the fact that plant-based treats can be just as indulgent and satisfying. Whether shared with loved ones or savoured in solitude, these cookies are the perfect treat this Winter.
Wishing you sweet moments and happy baking! 🍪
Comment, Like and Share!
The joy of cooking is best when shared. Invite your loved ones to experience the magic of plant-based dining with you. Share this recipe with a friend, family member, or colleague who appreciates the art of delicious and healthy eating. Together, let’s spread the warmth and wellness that this dish brings.
Now, we’d love to hear from you! Have you tried this recipe, or do you plan to? Do you have any personal twists or favorite pasta pairings? Share your thoughts, experiences, and ideas in the comments below. Your culinary journey is part of our ongoing conversation, and I can’t wait to read your delicious insights!
Don’t forget to share your culinary creations with me through social media using the hashtag #TheHappyDiet and #EatSmileInspire, and stay tuned for more delightful recipes from around the globe!
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Vegan Chocolate, Pecan, and Cranberry Cookies
Wrap yourself in the warmth of winter baking with our Vegan Chocolate, Pecan, and Cranberry Cookies. Experience the magic of plant-based goodness, the crunch of pecans, and the zing of cranberries.
- 125 g all-purpose flour
- 50 g cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 120 ml melted coconut oil
- 100 g brown sugar
- 60 ml maple syrup
- 1 teaspoon vanilla extract
- 100 g vegan chocolate chips
- 50 g chopped pecans
- 35 g dried cranberries
- Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
- In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a separate bowl, combine melted coconut oil, brown sugar, maple syrup, and vanilla extract.
- Add the wet ingredients to the dry ingredients, mixing until just combined.
- Fold in chocolate chips, chopped pecans, and dried cranberries.
- Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet.
- Bake for 10-12 minutes or until the edges are set. The cookies will continue to firm up as they cool.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
The Happy Diet 
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