Loaded Cookies


Normally I’m a pure chocolate kinda gal but these babies break that rule. So much  deliciousness. These cookies barely have time to cool before the whole family is rushing to grab a few.

Loaded with chocolate chips, dried cranberries, pecans, cinnamon, and allspice these are the perfect balance of sweet with a hint of savory. 

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Loaded Cookies

(makes 12 cookies)                                                                                   (prep – 12 min cook – 12 min)


  • FLAX EGG (1 tbsp ground flax + 1 tbsp water)
  • 1/4 c all purpose flour
  • 1 tsp basking soda
  • 1/2 tsp salt
  • 1/2 c butter alternative
  • 1/3 c packed brown sugar
  • 1/3 c white granulated sugar
  • 2 tsp vanilla extract
  • 2/3 c vegan chocolate chips
  • 1/3 c pecans, coarsely chopped
  • 1/3 c dried cranberries, coarsely chopped
  • 2 tsp cinnamon
  • 1 tsp allspice


  1. Preheat oven to 350F. Lightly oil a baking sheet.
  2. Combine 1 tbsp flax and 1 tbsp water. Set aside.
  3. Combine 1/4 c flour, 1 tsp baking soda, and 1/2 tsp salt in separate bowl. Set aside.
  4. In another bowl, put 1/2 c room-temperature butter (or microwave cold butter for 25 sec).
  5. Add 1/3 c packed brown sugar and 1/3 c white sugar to butter and whisk vigorously for about 2 minutes. It will be light and fluffy.
  6. Add the FLAX EGG and 2 tsp vanilla to the butter/sugar mixture. Whisk well.
  7. Add the flour mixture to the butter mixture and stir together. Don’t over mix – use a rubber spatula or wood spoon to mix until just combined.
  8. Add the 2/3 c chocolate chips, 1/3 c pecans, 1/3 c dried cranberries, 2 tsp cinnamon, 1 tsp allspice. Gently fold into the batter.
  9. Drop by the tablespoon onto the greased baking sheet.
  10. Bake for 11-13 minutes until just beginning to brown on the bottom. They will look underdone! Let cool for about 5 min before removing. Enjoy!

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