Vegan Coconut Pecan Cookies
These vegan Coconut Pecan Cookies are chewy and sweet with the perfect amount of crunch. Make these cookies in one bowl in under 30 minutes.
Equipment
- Parchment paper (optional)
Ingredients
- 1 cup all purpose flour
- ¾ cup rolled oats
- ½ cup avocado oil
- 2 tbsp coconut milk
- ⅓ cup coconut shreds
- ⅓ cup dried cranberries
- ½ cup brown sugar*
- ½ cup cane sugar*
- 1 tsp coconut extract
- ½ tsp cinnamon
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup chopped pecans
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In a large bowl, mix the avocado oil, coconut milk, both sugars, and the coconut extract. Stir until the sugars begin to dissolve.
- Combine flour, oats, baking soda, cinnamon, and salt in the bowl. Mix until a dough has formed. Add the chopped pecans, coconut flakes, and dried cranberries. Mix until all of the pieces are evenly distributed.
- Use a medium cookie scoop to portion out evenly-sized cookie dough balls onto the prepared baking sheets lined with parchment paper.
- Transfer the baking sheet to the preheated oven. Bake at 350 degrees Fahrenheit for 13-15 minutes or until the edges of the cookies are golden brown.
- Remove the cookies from the oven and allow them to cool to room temperature. For a firmer cookie, let them cool on the baking sheet. For a chewier cookie, transfer them to a wire rack to cool.
- There you have it! Chewy Coconut Pecan cookies that everyone will love!
Notes
*A note about granulated sugar: Not all granulated sugar is vegan. Make sure to choose a USDA Organic variety (or variety otherwise noted to be vegan) to ensure it is not processed with bone char, an animal ingredient.
**Please note: The nutritional information provided for each recipe is an estimate and may vary depending on the specific brands of ingredients used, portion sizes, and preparation methods. For accurate nutritional details, consider consulting a registered dietitian or using a trusted nutritional calculator.
- Not vegan? Swap the oil for melted unsalted butter. Use dairy milk instead of plant-based milk.
- Gluten-free? Swap the all purpose flour for a gluten-free 1:1 baking flour and select certified gluten-free rolled oats.
- Nut-free? Swap the pecans for pumpkin seeds to still get a nice crunch!
Nutrition
Serving: 1cookie**Calories: 206kcalCarbohydrates: 24gProtein: 2gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 79mgPotassium: 66mgFiber: 1gSugar: 13gVitamin A: 2IUVitamin C: 0.1mgCalcium: 14mgIron: 1mg
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