Pecan Cranberry Snowball Cookies are a festive dessert that is wholesome, nourishing and just the right amount of sweet. Made from a fiber-rich and nourishing blend of oat flour and almond meal, sweet and nutty pecans, tart dried cranberries and topped with a heavenly sprinkle of coconut flakes. These cookies have a buttery and crips texture that makes delightful plant-based nibbles to enjoy during afternoon tea or your next celebratory gathering!
Yields8 ServingsPrep Time10 minsCook Time20 minsTotal Time30 mins
Ingredients
Dry Ingredients
1cuporganic oat flour
1cupalmond meal
1tspbaking powder
¼tspsalt (optional)
Wet Ingredients
¼cupplant-based yogurt (homemade or store-bought)
½cupplant-based milk (unsweetened)
2tspvanilla extract
¼cupmaple syrup (or date paste)
½cuppecans (chopped into small pieces)
½cupdried cranberries (naturally sweetened, unsulfured, plus 2–3 Tbsps for the topping)
¼cupshredded coconut (unsweetened)
Directions
1
Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
2
Add the oat flour, almonds meal, baking powder, and salt, if using, to a large mixing bowl and mix until combined.
3
Add the milk, yogurt, maple syrup or date paste, and vanilla extract to a medium bowl and whisk well until combined.
4
Transfer the liquid mixture to the dry ingredients.
5
Fold in the pecans and cranberries.
6
Drop tablespoons size batter onto the baking sheet, leaving about two inches between each cookie (they won’t spread much, but maybe a little). You should get approximately 24 cookies.
7
With a spoon or spatula form a well in the center of each cookie. It doesn’t need to be deep, just enough to add some coconut flakes into the cookie. Sprinkle 2–3 pinches of coconut flakes in that well. Top each cookie with a dried cranberry.
8
Bake for 20 minutes or until they’re golden brown on top. Enjoy your pecan snowball cookies!
Chef's Notes
Substitutions Substitute another dried fruit of choice in place of cranberries.
Flour-free Use whole oats, ground into a meal or whole almonds, ground into a meal (or a combination of the two) as a substitute for oat flour.
Nut-free Use sunflower, pumpkin, chia, or hemp seeds in place of pecans. If using chia or hemp, use only ¼ cup.
Use one cup of oat flour in place of one cup of almond meal.
Whole-food sweetener Use date paste in place of maple syrup.
Storage Store pecan snowball cookie leftovers in an airtight container in the refrigerator for up to one week. Reheat in the oven at 350 degrees F for 5–10 minutes.
Ingredients
Dry Ingredients
1cuporganic oat flour
1cupalmond meal
1tspbaking powder
¼tspsalt (optional)
Wet Ingredients
¼cupplant-based yogurt (homemade or store-bought)
½cupplant-based milk (unsweetened)
2tspvanilla extract
¼cupmaple syrup (or date paste)
½cuppecans (chopped into small pieces)
½cupdried cranberries (naturally sweetened, unsulfured, plus 2–3 Tbsps for the topping)
¼cupshredded coconut (unsweetened)
Directions
1
Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
2
Add the oat flour, almonds meal, baking powder, and salt, if using, to a large mixing bowl and mix until combined.
3
Add the milk, yogurt, maple syrup or date paste, and vanilla extract to a medium bowl and whisk well until combined.
4
Transfer the liquid mixture to the dry ingredients.
5
Fold in the pecans and cranberries.
6
Drop tablespoons size batter onto the baking sheet, leaving about two inches between each cookie (they won’t spread much, but maybe a little). You should get approximately 24 cookies.
7
With a spoon or spatula form a well in the center of each cookie. It doesn’t need to be deep, just enough to add some coconut flakes into the cookie. Sprinkle 2–3 pinches of coconut flakes in that well. Top each cookie with a dried cranberry.
8
Bake for 20 minutes or until they’re golden brown on top. Enjoy your pecan snowball cookies!
