- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- 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.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- 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.
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- 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.
- Once cooled, store the Cranberry Pecan Cookies in an airtight container.
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