Cranberry Pecan Cookies

Sometimes I fear that I will run out of ideas when it comes to creating recipes.  But so far, this fear has just been a lingering nuisance in the back of my mind, as new flavor ideas continuously pop into my head.  Thankfully, my cooking creativity is constantly flowing – this is my artistic outlet.

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Fun fact: I used to be really into art.  In fact, I remember in grade school wanting to be an artist when I “grew up”.  I would sketch in a notebook nearly every night before bed.  Art classes were my absolute favorite (probably still would be if I were in school), not only because they were more social than other classes, but because I could truly sink into my own being and transform a blank canvas into whatever my heart desired.

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I’ve taken art classes in painting, drawing, photography and ceramics.  Something I find funny is that photography was by far my least favorite back then.  However, these days my food is my art and half of the work I do consists of taking photographs – which I love.  The only drawing and painting I do is with my 3 year old son 😉

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But enough about my background and childhood dreams, these cookies are what you’re all here for!  These Cranberry Pecan Cookies are delicate, crumbly morsels with a slight sweetness and just the right crunch.  They are free of refined sugar, gluten and dairy.

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Cranberry Pecan Cookies

Ingredients

  • 1/2 Cup white rice flour
  • 1/4 Cup tapioca flour
  • 1/4 Cup ground flax
  • 1 tsp baking powder
  • 1/8 tsp salt
  • 1/4 Cup tahini
  • 1/4 Cup water
  • 2 Tbsp coconut oil (room temp)
  • 2 Tbsp maple syrup*
  • 1/4 Cup dried cranberries
  • 1/4 Cup crushed pecans

Instructions

  1. Preheat oven to 350 degrees F.
  2. In a large mixing bow, combine all dry ingredients except cranberries and pecans.
  3. Add in all wet ingredients, mix well.
  4. Add in cranberries and crushed pecans, mix well.
  5. Form dough into small balls (about 1 Tbsp in size) and place on baking sheet.  Optional: flatten balls with hand or spatula.
  6. Bake at 350 degrees for 20 minutes.
  7. Remove from oven and cool.

Recipe makes 14 cookies.

*For a sweeter version, add another 1-2 Tbsp maple syrup.

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I topped these cookies with Simple Mills Vanilla Frosting, which I highly recommend.  This frosting is absolutely delicious and has a good list of ingredients: Organic Palm Shortening, Organic Powdered Sugar, Organic Coconut Oil, Organic Tapioca, Vanilla Extract, Sea Salt, Organic Rosemary Extract (for freshness), Monk Fruit Extract.

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Enjoy!

cranberry pecan cookie

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One Comment on “Cranberry Pecan Cookies

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