These Cranberry Pecan Chocolate Chip Cookies are gooey in the middle with perfectly crispy edges. Think: your favorite chocolate chip cookie, dressed up with dried cranberries and toasty pecans. I recommend devouring one of these gluten-free, paleo, and vegan cookies warm from the oven.
One of my best friends in this food blogging world is Lindsay from Weeknight Bite. Being the small world that this is, Lindsay and I have actually known each other for a verrrry long time – as in, since I was a small toddler!
We grew up in the same neighborhood and our parents have been friends since before we were born. I remember going to a party at their house when I was a little four-year-old! But since Lindsay is six years older than me, we weren’t friends at the time.
We reconnected a few years back, realizing that in this small food blogging world, we actually know each other in real life, even if we hadn’t seen each other in YEARS. Lindsay reached out first because it turns out, she had discovered my Paleo Chocolate Chip Cookie recipe.
They quickly became a favorite of hers (as they are of mine, too!). With her always tagging me in her posts and stories about the cookies, we decided it was time to become IRL friends. We’ve been having lots of lunches and girl dates since we reconnected, but recently decided to have a baking date and let our puppies play in her backyard. (P.S. – her pup Penny is a beautiful gal! Look at this face!)
Obviously, for our baking date, we had to do a play on the cookies that helped us to reconnect as adults. We decided to do a version of the chocolate chip cookies that are absolutely perfect for the holidays. They’ll be the star of any holiday cookie platters or dessert swaps.
So, let’s chat Cranberry Pecan Chocolate Chip Cookies!
To get that holiday twist, we add a hint of cinnamon to the dough. It adds a little bit of warmth and spice that tastes so perfect here. We add chocolate chunks, dried cranberries and toasted pecans to the dough too, which are the most delightful combination.
Altogether, the cinnamon, pecans, and cranberries make these chocolate chip cookies holiday ready. They’re just as gooey and decadent as the originals, with crispy edges and a soft center. But, they also have some added chew from the cranberries, crunch from the pecans, and warmth from the cinnamon.
Add a dunk in some eggnog or hot cocoa and you’ll be in holiday heaven! Just don’t forget about them once the holidays are over – these are perfect all year round :) enjoy, my friends, and be sure to check out Lindsay’s post here!
Cranberry Pecan Chocolate Chip Cookies
- ½ cup coconut oil should be solid but soft in texture, similar to softened butter
- ½ cup coconut sugar
- 1 egg, room temperature can also use a flax egg to keep it vegan - see Notes
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon sea salt
- 2¼ cups (216g) blanched almond flour
- ½ cup (3 oz.) chopped dark chocolate or chocolate chips
- ¼ cup dried cranberries I prefer to use apple juice sweetened ones to keep refined sugar free
- ¼ cup chopped pecans
- Flaky sea salt to sprinkle on top optional
- Beat together the coconut oil and coconut sugar until smooth. Add the egg and vanilla and mix until smooth.
Add the almond flour, salt, and baking soda to the wet ingredients. Mix until well incorporated. Fold in the chopped chocolate, dried cranberries, and pecans. Cover with plastic wrap and refrigerate for at least an hour (can prepare up to 48 hours ahead of time).
- When you're ready to bake, preheat the oven to 350ºF. Use a cookie scoop to form cookies and place on a parchment lined baking sheet; press down slightly. Sprinkle with flaky sea salt if desired. Bake for 10 minutes or just beginning to turn golden brown around the edges.
Store cookies in an airtight container at room temperature for up to 4 days, or in the refrigerator for a week.
For the flax egg: whisk together 1 tablespoon flax meal + 2.5 tablespoons water and let set for 10 minutes before using