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As bloggers, we are constantly cooking of course, but what most people don't realize, is that we're constantly transporting food too! We might do a lot of our cooking together, but a lot of the recipe testing happens in our own homes. Which means, at some point the food has to be taken to be tasted and photographed.
This might not sound like big deal, but believe us, after you've spilled food all over your car enough times, finding a secure way to transport it becomes imperative. After trying many (many) brands, we came across the Rubbermaid TakeAlongs. They are microwave, freezer, and dishwasher safe (so we can reuse them as many times as we need to) and their flexible lids grip the container tightly for a great seal, with an easy to grab and open pull tab (no more broken nails!). The Quik Clik Seal™ technology which keeps food secure and helps prevent spills in transport (no more stained car mats!)
We found the largest variety of Rubbermaid TakeAlongs at Walmart, including the Holiday line, featuring holiday colors and prints, which is exactly what we were looking for. Every year since we started the blog, we send a variety of sweet (very delicate) treats to our business partners around the Holidays. With the great selection of shapes and sizes ( Rectangle, Deep Square, Serving Bowl, Serving Rectangle, Rectangle, and the Deviled Egg Tray), the Holiday Rubbermaid TakeAlongs are the perfect (and fashionable) way to ensure our goodies arrive to their destination intact. Now you can save $1.00 on any 2 Rubbermaid TakeAlong products get the offer here. No time to go to the store make sure you check out the wide variety of Rubbermaid TakeAlongs products at Walmart.
One of our favorite treats to send out are these vegan cranberry pecan cookies. This recipe was inspired by the vegan chocolate chip cookie we found in the cookbook Ovenly. Made with whole wheat pastry flour and coconut sugar, these cookies have just the right amount of sweetness and are a more sensible way to indulge this holiday season.
Enjoy!
Vegan Cranberry Pecan Cookies
- Total Time: 1 hour 22 mins
- Yield: 18 1x
Ingredients
- 1 cup Whole Wheat Pastry Flour
- 1 cup Old Fashioned Oats
- ½ cup + 2 tbsp dried cranberries
- ½ cup roasted salted pecans, chopped
- 1 tsp ground cinnamon
- 1 tsp baking powder
- ¾ tsp baking soda
- ½ tsp salt
- ½ cup + 1 tbsp Canola Oil or grape seed oil
- ¼ cup + 1 tbsp water
- ½ cup coconut sugar
Instructions
- In a bowl mix together flour, oats, cranberries, pecans, cinnamon. baking powder, baking soda and salt. Set aside
- Using a stand up mixer, mix oil, water and sugar for 3 minutes. Add flour mixture and continue mixing until well incorporated. Refrigerate for an hour
- Preheat oven to 350 F. Line a large baking sheet with parchment paper
- Using an ice cream scoop or a spoon and working with about 1 ½ tablespoons at a time, form 18 dough balls. Place them on the lined baking sheet and carefully flatten them using the palm of your hand. Bake for 12 minutes
- Prep Time: 1 hour 10 mins
- Cook Time: 12 mins
- Category: cookies
Marsha | Marsha's Baking Addiction says
These cookies look so good! Healthier cookies mean I can eat more, right? 😉
Vicky & Ruth says
That is the whole point. We love that you think like us 😉
Monica says
I just recently tried the Ovenly vegan choc chip cookies and was so impressed! Love your take on it...it's great to have that great base recipe and then put your own spin and flavors onto it. This would be lovely on a holiday cookie tray.
Vicky & Ruth says
The Ovenly Chocolate chip cookies are so good. We also make them with Whole Wheat Pastry Flour and coconut sugar so we can ear more of them 🙂
Meghan | Fox and Briar says
I love cranberries and pecans together, and the rubbermaid containers are perfect for gifting cookies during the holidays!
★★★★★
marcela says
Your Vegan Cranberry Pecan Cookies look stunning! I'd die to have a few right now!
Rachel @ Bakerita says
These cookies look amazing - cranberries and pecans are some of my favorites cookie add-ins! Love that they're vegan.
Vicky & Ruth says
Thank you Rachel!
kushi says
Beautiful clicks and YUMMY cookie recipe!
Jenna Wood says
Once a month I bake Vegan for my bowling league- I'll be making this recipe for sure. Thanks for sharing! #client
★★★★★
Vicky & Ruth says
Great! Let us know if they liked them!
Ritu Ahuja says
Beautiful cookies..it looks delicious 🙂
Vicky & Ruth says
Thanks!
Katerina says
These cookies must be utterly delicious!
Vicky & Ruth says
They are! Just the right amount of sweetness!
cindele says
It's 5:30am and I am up preparing for my best friend's arrival to celebrate her birthday. She is a vegan and very picky when it comes to baked goods so this is perfect for her!! Cookies will be out of the oven by 6am!!
★★★★
Vicky & Ruth says
We are so excited that you are trying our cranberry pecan cookies, we hope your friend likes them. Let us know!
[email protected]'s Recipes says
They look so beautiful and those boxes are pretty neat.
Annie @ The Garlic Diaries says
These cookies look so wonderful! I can't believe they are vegan...yum :). Pinned!
★★★★★
Debra says
Vegan or not, these sound delicious! Perfect to tote around to holiday parties or give as gifts!
Susan Heil says
I made these today and don't look anything like the picture. They are good, though. They spread too much so added more flour to the rest of them. Or maybe I will cut down on the oil and add more cranberries and less cinnamon.
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Vicky & Ruth says
Hi Susan, we are so sorry the cookies did not come out the same as ours. We made the recipe several times and they were always good and didn't spread. Did you refrigerate the dough for an hour like we indicated in the instructions?
cindele says
I have had great success with these.... it is really important to refrigerate the dough. I recommend trying them again without changing the oil amount. Keep the cinnamon amount the same. Also, check your oven temp with a thermometer. Perhaps your oven bakes a bit too slowly...hope this helps!
pauline says
I am diabetic, can i use coconut sugar? Can i not use splenda? They sound wonderful.
Vicky & Ruth says
Hi Pauline, thank you for your question, but unfortunately we don't have an answer for you. We suggest you ask your doctor or dietitian if coconut sugar is Ok for you to use. You can always try a sugar substitute, but we don't know how the cookies will come out.
ZazaCook says
What a fun combination! These cookies look so yummy!
Chris says
Hi, recipe sounds great. Can you use regular sugar? I don't live near any gourmet stores and never seen coconut sugar at the stores I shop.
Vicky & Ruth says
Hi Chris, yes, you can use regular sugar or brown sugar for this recipe. If you cannot find whole wheat pastry flour by you you can also use all purpose flour. We were just trying to make the recipe a little healthier.
Pee Wee Hornsby says
TK YOU for recipe !
Nancy Moore says
These look and sound delicious. I will get the ingredients and try them. Thank you for sharing this recipe. Nancy
Anita Salustro says
These look splendid! What would be the substitution amount if I opted for butter instead of the canola oil?
Vicky & Ruth says
Hi Anita, yes you can replace butter for oil, just make sure you melt the butter and let it cool before you wisk it with the water.