This simple gluten-free, vegan intense dark chocolate cherry berry pecan cookie recipe is perfect for deep sweet confection lovers on all levels.
INTENSE Cherry Fruit spread, unsweetened cocoa, dark chocolate chunks, dried cranberries, and pecans…yes, it’s INTENSE and it’s INCREDIBLE!
Intense Cherry Berry Chocolate Pecan Cookies (Vegan & Gluten-Free)
8 Tbs. vegan butter, room temperature
1 cup Bonne Maman INTENSE Cherry Fruit Spread
1 cup unsweetened cocoa powder
3/4 cup white sugar
3/4 cup brown sugar
3 vegan eggs (4 1/2 tsp. Ener-G Egg Replacer + 6 Tbs. water)
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. sea salt
3 cups Pamela’s Artisan Gluten Free Flour Blend
1 1/2 cups dark chocolate chips
1 1/2 cups pecan pieces
1 1/2 cups dried cranberries
Preheat the oven to 355 degrees.
Whisk together the water and egg replacer and set aside.
Using a stand mixer, beat together the vegan butter, fruit spread, cocoa powder, and sugars. Add the egg replacer, baking soda, baking powder, and sea salt. Mix well again.
In batches, mix in the gluten-free flour.
Once well combined, fold in the chocolate chips, pecans, and cranberries.
Refrigerate the dough for 15 minutes.
Place 1″ scoops of the chilled dough on parchment lined cookie sheets and bake for 15 minutes.
Remove from the oven and allow to cool, mostly, before devouring!
