Ingredients
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup coconut oil, melted
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup dried cranberries
- 1 cup pecans, chopped
Instructions
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Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
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In a bowl, whisk together whole wheat flour, all-purpose flour, baking soda, and salt. Set aside.
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In a large mixing bowl, cream together softened butter, melted coconut oil, granulated sugar, and brown sugar until smooth.
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Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
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Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
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Fold in dried cranberries and chopped pecans until evenly distributed in the cookie dough.
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Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
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Bake in the preheated oven for 10-12 minutes or until the edges are golden brown.
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Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
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Once cooled, store the Cranberry Pecan Cookies in an airtight container.
Enjoy these wholesome and delicious cookies with a cup of tea or your favorite beverage!
