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Plant-Based

Pecan & Cran Cookies

Tosca Reno's 30-minute cookies are a holiday favorite - she was even able to use the addictive sweets as a means of sneaking flax into her daughter's diet!

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Servings
24
Prep Time
15 min
Cook Time
15 min
Duration
30 min

Ingredients

  • 1/4 cup coconut oil
  • 1/4 cup organic unsalted butter, room temperature
  • 2/3 cup Sucanat
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • 2 tbsp organic apple butter
  • 2 cups quinoa flour
  • 1/2 tsp baking soda
  • 2 tsp ground cinnamon
  • 1 tsp fine sea salt
  • 2 1/2 cups large flake oats, divided
  • 1/2 cup coarsely chopped unsalted pecans
  • 1/2 cup dried unsweetened cranberries

Preparation

  1. Preheat oven to 350°F. Line 2 large baking sheets with parchment paper.
  2. In a large bowl, beat oil, unsalted butter and Sucanat with an electric hand mixer on medium speed until light in color and creamy. (Alternatively, beat in the bowl of a stand mixer with paddle attachment.) Add eggs, vanilla and apple butter and mix until combined.
  3. In a separate large bowl, combine flour, baking soda, cinnamon and salt. Add flour mixture to butter mixture in 3 additions, mixing on low until well combined. Increase speed to medium and mix in 1/2 cup oats. With a wooden spoon, stir in remaining 2 cups oats, pecans and cranberries until combined. Scoop batter in 2-tbsp increments and divide among baking sheets. Bake for 12 to 15 minutes or until light golden brown. Let cool for 1 minute on baking sheets, then transfer cookies to wire racks to cool completely. Store in an airtight container for up to 2 weeks.

Nutrition Information

  • Serving Size 1 cookie
  • Calories 149
  • Carbohydrate Content 18 g
  • Cholesterol Content 24 mg
  • Fat Content 7 g
  • Fiber Content 2 g
  • Protein Content 3 g
  • Saturated Fat Content 4 g
  • Sodium Content 121 mg
  • Sugar Content 7 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g