Cranberry, Pecan & Chocolate Cookies
Total Time
30 minutes
Prep Time
0 seconds
Cook Time
30 minutes
Rating
0 out of 5 stars
(0)
Ingredients
12 servings
- 60g coconut oil
- 180g plain flour
- 1 teaspoon baking powder
- 7 oz coconut sugar
- 30g cacao powder
- 85ml oat milk
- 50g dried cranberries or cherries
- 40g pecans
- 80g 70% cocoa dark chocolate
- large pinch of sea salt
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Preparation
Step 1
Preheat the oven to 200C/180C, fan setting. Line two baking trays with baking parchment.
Step 2
Place the flour, baking powder, coconut sugar and cacao powder into a large bowl.
Step 3
Add the oat milk and coconut oil and mix well with a wooden spoon, until you have a thick batter.
Step 4
Set aside a few cranberries, pecans and chocolate pieces to sprinkle later, then add the rest to the bowl. Mix well - you might find it easier to do this by hand as the cookie dough will be thick.
Step 5
With wet hands, roll the cookie dough out into 12 balls (about the size of a golf ball) and divide between the baking trays, making sure to leave plenty of space as they spread out a lot when cooking.
Step 6
Flatten each ball slightly with a wet hand, then sprinkle over the reserved toppings plus a pinch of sea salt.
Step 7
Bake in the oven for 10 minutes. Once cooked, remove from the oven and leave to cool.
Step 8
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