Cranberry Orange Pecan Cookies

Cranberry Orange Pecan Cookies!

These Cranberry Orange Pecan Cookies are the perfect winter cookie combo. The bursting flavour from the cranberries pairs perfectly with the subtle sweet orange flavouring. These cookies are super soft and chewy.

They are vegan, gluten-free, and refined sugar free. The base of these cookies is made with a combination of oats and oat flour. I have sweetened them with dates and orange juice. They are made with all whole food ingredients, which leave you feeling full and satisfied.

These Cranberry Orange Pecan Cookies make a perfect healthy snack or dessert. I love to make these around Christmas time and throughout the winter months. If you try them out, be sure to tag me on instagram @livesimplyhealthy so I can see how they turned out!

For more winter recipes, try my Lemon Cranberry Muffins, Chocolate Orange Cookies, or Healthier Chocolate Turtles!

Cranberry Orange Pecan Cookies

Laura Brining

Soft and flavourful cranberry orange pecan cookies!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings 14

Ingredients

  

• 1 flax egg 1 tablespoon of ground flax seeds and 3 tablespoons of water
• 1 cup oat flour 1 cup oats blended into a fine flour
• 1 1/4 cup oats
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/8 teaspoon salt
• 3/4 cup pitted dates
• 1/3 cup water
• 1/3 cup fresh orange juice
• 2 tablespoons apple cider vinegar
• 1/4 cup melted coconut oil
• 2 tablespoons almond butter
• 1/2 cup chopped pecans
• 2 teaspoons orange zest
• 1/2 cup fresh or frozen cranberries

Instructions

 

• Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with a silicone baking mat or parchment paper.
• To prepare your flax egg, mix the ground flax and water, then set aside to thicken for 10 minutes.
• Meanwhile, add the oat flour, oats, baking powder, baking soda, and salt to a large bowl. Stir to combine.
• In a small blender, blend the dates with the water and orange juice until a smooth date paste forms. Add the date paste, prepared flax egg, apple cider vinegar, melted coconut oil, and almond butter to the dry ingredients. Stir until combined. Add the chopped pecans, orange zest, and cranberries. Stir to combine.
• Form the dough into 14 round cookies. Place the cookies on your prepared baking sheet. Bake in the preheated oven for 9-11 minutes, until slightly golden brown. Let set for 5 minutes.
• Store the cookies in the fridge for a few days, or the freezer for a few weeks.