Apple pecan cookies are unlike any other cookie I’ve made. The combination of ingredients going on here makes every cubic inch interesting. You’ve got tart apple, crunchy pecans, sweet cranberries, chewy oats, and a warm dash of cinnamon to tie it together. These cookies are full of all the good flavors and never too much at once. Make these fun, eggless cookies to celebrate autumn!
Want more exciting cookie flavors? I suggest you try my Vegan Blueberry Cardamom Cookies or Nankhatai.
Apple Pecan Cookies
Course: DessertCuisine: American36
servings20
minutes12
minutesIngredients
1 Granny Smith apple, diced
juice of 1/2 lemon
1/2 cup butter (room temperature)
1/2 cup brown sugar
1/4 cup granulated sugar
2 tsp baking powder
1 tbsp vegetable oil
2 tbsp water
1 cup whole wheat flour
1 1/2 cup rolled oats
1 1/2 tbsp cinnamon
1/2 tsp baking soda
1/2 tsp salt
6 tbsp dried cranberries
6 tbsp pecans, chopped
Directions
- Add diced apple and lemon juice to a small bowl and set aside.
- In a medium bowl using a mixer, cream together butter and sugars. In a small bowl, stir together your egg replacement — baking powder, oil, and water. Once this has combined and fizzed, add it to the butter-sugar mixture and cream again.
- In a medium bowl, combine flour, oats, cinnamon, baking soda, and salt. Add this to the wet ingredients mixture and fold in. Then add cranberries, pecans, and diced apple and fold again.
- Chill cookie dough in the refrigerator for at least 30 minutes and up to a day. When ready to bake, remove the cookies from the fridge to warm up a bit before shaping. Preheat oven to 350 degrees F and line two baking trays with parchment paper.
- Scoop out 1-2 tablespoons at a time to form cookies. (I made three dozen cookies with 1-tbsp scoops.) Bake in preheated oven for 12-13 minutes, then let cool on tray for 5 minutes. Once they have firmed up, transfer the cookies to a cooling rack. They are ready to serve!
Notes
- Store leftover cookies in an airtight container! Otherwise they run the risk of becoming mushy/soggy 🙁
This recipe was adapted from A Farmgirl’s Dabbles’ Oatmeal Cookies with Apples, Raisins, and Pecans.
