This recipe began as a simple experiment to test a new blender container, but the results were too delicious not to share. Ground pecans form the base of these buttery, nutty cookies, which turned out far better than I ever expected. After a few flavor changes, they evolved into Vegan Pecan Cranberry Cookies.

These cookies are naturally sweetened with maple syrup, with a flavor boost from the pecans and spices. They're not overly sweet, but rather more like a refined, wholesome version of a Pecan Sandie. They're elegant enough for a tea tray but easy enough for an everyday bake

If you have a scale, go by weight. The pecan halves were from trader joes and each cup weighed 90 grams, so you'll use 360 for the full recipe. You may want to halve or quarter the recipe the first time.
Adjust moisture as needed. If the mixture seems too dry, pour in a little more oil and maple syrup. The dough should hold together easily. Make sure you scoop it tightly.
Chop the dried fruit. The original recipe used currants, which are tiny and blend beautifully into the dough. If you're using dried cranberries (my favorite), make sure to chop them, otherwise the cookies can feel chunky.
About the starch, tapioca starch is the only gluten-free flour in this recipe. I am not sure cornstarch would work so well, but if you try it let me know.

American Lifestyle Magazine

The recipe is adapted from one featured in American Lifestyle Magazine, shared by Heather Hardcastle. Her version inspired me to create this vegan twist with maple syrup and cranberries, and I made a few other batches with mini chocolate chips and hazelnut meal. I have a feeling some of you out there will come up with your own twists.

Recipe

Gluten-Free Vegan Pecan Cranberry Cookies

Anna

These gluten-free cookies are rich, nutty, and have just the right amount of sweetness thanks to maple syrup and cranberries. Their texture is like a Pecan Sandie crossed with an oatmeal cookie.

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Prep Time 15

Cook Time 20

Cooling Time 30

Total Time 1 5

Course Breakfast, Dessert, Snack

Cuisine American

Servings 24 cookies

Ingredients

1 tablespoon tapioca starch
1 ½ teaspoons baking powder
1 teaspoon xanthan gum
1 teaspoon kosher salt or ½ teaspoon table salt
1 teaspoon cinnamon
¼ to ½ teaspoon cardamom
¼ teaspoon nutmeg
4 cups pecan halves, untoasted (360 grams)
2 cups old fashioned rolled oats (160 gram)
½ cup olive oil (100 grams)
½ cup maple syrup (160-170 grams)
1 ½ teaspoons vanilla extract
1 cup dried cranberries, chopped
pepitas (optional)

Instructions

Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper.
In a small bowl, mix together the tapioca starch, baking powder, xanthan gum, salt, and spices.
In a blender or food processor, grind the pecans just until they are the consistency of almond meal.
In a mixing bowl, preferably a stand mixer with paddle attachment, mix together the ground pecans, oats, and tapioca mixture. Make a well in the center and add the olive oil, maple syrup and vanilla, then stir by hand or with the paddle attachment until evenly blended.
Stir in the dried fruit.
Using a very tightly scooped medium size or slightly larger cookie scoop, scoop up 24 balls of dough and arrange on the baking sheets. When scooping, overfill the scoop and really pack it so that each cookie weighs about 42 grams . Press down slightly. If you have some pumpkin seeds, you can poke some in for color, but they are completely optional.
Bake one sheet at a time. First, bake for 10 minutes at 325. Remove from the oven and use a spatula to flatten, then carefully turn the cookies over. If you want the cookies to have a perfectly round look, you can use a hollowed out can or an English muffin ring to do scoot the cookies into rounds. Return cookie sheet to the oven and bake for another 10-12 minutes or until cookies are evenly browned.
Let cool slightly on the baking sheet, then carefully transfer to a wire rack to completely cool. Try not to taste test until they are cool. It's difficult.