Pecan & Cran Holiday Cookies |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
60 g (1/4 cup) coconut oil |
60 g (1/4 cup) organic unsalted butter, room temperature |
75 g (2/3 cup) sucanat |
2 large eggs |
1 tsp pure vanilla extract |
40 g ( 2 tbsp) organic apple butter |
240 g (2 cups) whole wheat flour |
1/2 tsp baking soda |
2 tsp ground cinnamon |
1/2 tsp fine sea salt |
280 g (2 1/2 cups) oats, large flake |
40 g unsalted pecans, coarsely chopped |
40 g ( 1/2 cup) craisins |
Directions:
1. Preheat oven to 350?F. Line 2 large baking sheets with parchment paper.
2. In a large bowl, beat oil, unsalted butter and Sucanat with an electric hand mixer on medium speed until light in color and creamy. (Alternatively, beat in the bowl of a stand mixer with paddle attachment.) Add eggs, vanilla and apple butter and mix until combined.
3. In a separate large bowl, combine flour, baking soda, cinnamon and salt. Add flour mixture to butter mixture in 3 additions, mixing on low until well combined. Increase speed to medium and mix in 1/2 cup oats. With a wooden spoon, stir in remaining 2 cups oats, pecans and cranberries until combined. Scoop batter in 2-tbsp increments and divide among baking sheets. Bake for 12 to 15 minutes or until light golden brown. Let cool for 1 minute on baking sheets, then transfer cookies to wire racks to cool completely. Store in an airtight container for up to 2 weeks.
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