Cranberry Pecan Chocolate Chip Cookies (Gluten Free, Paleo + Vegan)

[nverland]

Cranberry Pecan Chocolate Chip Cookies (Gluten Free, Paleo + Vegan)
Prep Time 10 minutes Cook Time 10 minutes Chill time 1-hour Total Time 20 minutes Servings 16 cookies

Ingredients

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
¼ cup chopped pecans
Flaky sea salt to sprinkle on top optional

Instructions

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.

Recipe Notes

For the flax egg: whisk together 1 tablespoon flax meal + 2.5 tablespoons water and let set for 10 minutes before using