Valentine's Cookies with Cranberry and Pecan
I have a love / hate relationship with Valentine’s Day. Part of me is like, “Yay! Love! Bring me roses!” But the rest of me can’t help but feel V-Day is a bit cringey. So, I like to make something special, and my Valentine’s Cookies with Cranberry and Pecan hit the spot. Baking always makes me happy! And I’m pretty sure the way to a man’s heart is through his stomach (specifically in cookie form). Cranberry and pecan is a winning flavour combination because it’s decadent and full-bodied without being sickly sweet – exactly how I think love should be!
PS Looking for more Valentine’s inspo? Check out my Vegan Valentine Chocolate Truffles, a Healthy Chocolate Cake and my ultimate meal for two, Valentine’s Chicken Fajitas
Ingredients
150g butter or coconut oil
175g coconut sugar or brown sugar
1 egg
1 tsp vanilla extract
200g spelt flour or gf flour
1 tsp baking powder
1 pinch sea salt
100g pecans, chopped
50g dried cranberries
Directions
Pre-heat the oven to 160°C/325°F/gas mark 3 and line 2 large baking trays with greaseproof paper.
Cream the butter / coconut oil with your sugar in a food processor, then add the egg and vanilla and blitz again. Sift in the flour, baking powder and a pinch of salt and process until fully combined. Throw the chopped pecans and dried cranberries, then blend for another second.
Sprinkle a little flour on your worktop and roll out the dough. Cut into heart shapes and place on a baking tray about 5cm apart. Bake for 12–14 minutes until golden around the outside, then remove from the oven and leave on the trays to cool and harden.
