In case you can't tell, I am a huge lover of cranberries especially around the holidays. With their tangy and sweet flavor to their festive red color, I think they make for the perfect addition to any recipe! These cranberry & pecan cookies are a LHWL spin off of my grandmother's cranberry casserole recipe that I have loved since I was a little girl! They are sweet yet the offer a healthy balance of natural sugar and plant based protein to keep you going! Give them a try!
Ingredients:
2 cups of quick oats
1 cup of fresh chopped cranberries
1/2 cup of Bake Believe white chocolate chips
1/2 cup if chopped pecans
1/3 cup of coconut sugar
3/4 cup of coconut oil (melted)
3 eggs
1 tsp of vanilla extract
Directions:
Pre heat your oven to 375 degrees. Then, quickly chop your fresh cranberries in a food processor and add them to a medium sized bowl followed by the other ingredients in no particular order. Line a muffin baking pan with paper cupcake liners and evenly disperse the mixture among 12 liners. Bake the cookies for 30 minutes and then let cool. Remove the paper liners and then enjoy! These cookies can be stored at room temperature or in the refrigerator. Merry Christmas!
