Description
Delightful No-Bake Cranberry Pecan Praline Cookies, combining chewy oats, tart cranberries, and crunchy pecans for a simple yet indulgent treat.
Ingredients
Scale
- 1 cup Sugar (Substitute with coconut sugar for a lower glycemic option.)
- 1/2 cup Unsalted Butter (Can be replaced with coconut oil for a dairy-free version.)
- 1/4 cup Heavy Cream (Use whole milk or coconut milk, but it may alter the texture.)
- 1 teaspoon Vanilla Extract (Opt for pure vanilla for the best results.)
- 1 cup Pecans, chopped (Replace with walnuts or almonds as desired.)
- 1 cup Dried Cranberries (Avoid fresh cranberries due to excess moisture.)
- 2 cups Rolled Oats (Use certified gluten-free oats if allergies are a concern.)
- 1/4 teaspoon Salt (You can omit or reduce it for low-sodium diets.)
Instructions
- Prepare ingredients: Start by chopping the pecans and measuring out the cranberries and oats.
- Combine the base: In a medium saucepan, mix sugar, butter, and heavy cream over medium heat. Stir frequently until melted and blended, about 2-3 minutes.
- Bring to a boil: Once bubbling and thickening, keep an eye on it for 2-3 minutes until it reaches a light caramel color.
- Add flavorings: Stir in the vanilla extract and a pinch of salt.
- Incorporate mix-ins: Gently fold in chopped pecans, dried cranberries, and rolled oats.
- Shape the cookies: Line a baking sheet with parchment paper and drop mounds of the mixture onto it.
- Cool and set: Let cookies sit at room temperature for 30-40 minutes or refrigerate for about 20 minutes.
- Enjoy: Store leftovers in an airtight container.
Notes
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 15 mg