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These Chewy Pecan and Cranberry Cookies may be one of the easiest cookie/biscuit recipes ever. They come out chewy with a slight crisp edge, and are packed full of fruit and nuts. Not to brag, but I credit my latest Half Marathon PR to eating several of these just before.
The cookies themselves are easy enough, and don’t require any chill time before baking. They are egg free, and easily made vegan. To do this, sub the dairy butter for a vegan alternative. Mix up a batch in your stand mixer/in a large bowl, scoop and bake. If you don’t have quite the right combination of nuts and dried fruit, feel free to swap for what you do have!
The spices in these cookies make them perfect for cosy nights in with a hot chocolate, or for a brunch snack whilst it’s raining outside. Read also: mega cosy vibes. You can freeze the cookie dough/baked cookies in an airtight container for several months. However, fresh cookies should be eaten within a few days – although it’s rare they last this long in my house!
I bake these Chewy Pecan and Cranberry Cookies on classic sheet pans (like these) and always opt for silicone baking mats (these are the ones I use) as they’re better for the planet! For more cookie recipes, check out these Ferrero Rocher Cookies or these Chocolate Brownie Cookies. For more baking inspiration, head on over to my Instagram.
Chewy Pecan and Cranberry Cookies
Ingredients
- 220 g Plain Flour
- 1.5 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Ground Cinnamon
- 1 tsp Ground Ginger
- 100 g Granulated Sugar
- 6 tbsp Golden Syrup Light Molasses/Corn Syrup will work
- 100 g Butter Softened
- 100 g Pecan Nuts Chopped
- 50 g Dried Cranberries Chopped
Instructions
- Preheat the oven to 180C Fan/200C/400F/Gas Mark 6. Line two or three large baking trays with baking parchment.
- In a large bowl, or the bowl of a stand mixer, combine all of the dry ingredients (flour, baking powder, baking soda, ground ginger, cinnamon and sugar).
- Put the golden syrup in a microwave safe bowl and heat for 20 seconds (it becomes really runny). Add this and the butter into the bowl. Mix with an electric mixer on high so that everything comes together.
- Add the chopped pecans and cranberries to the mix and stir together.
- Scoop tablespoon sized balls of the mixture and place them on the baking trays, gently shaping into balls. Make sure they are spread out so that the cookies don’t stick together.
- Bake for 10-12 minutes until golden. Let cool on a wire rack before devouring!
