Ingredients
Scale
- 1 cup Sugar
- 1/2 cup Unsalted Butter
- 1/4 cup Plant-Based Cream
- 1 teaspoon Vanilla Extract
- 1/2 teaspoon Salt
- 1/2 cup Pecans, chopped
- 1/2 cup Dried Cranberries
- 2 cups Rolled Oats
Instructions
- Chop the pecans and measure the cranberries and oats.
- In a medium saucepan, combine sugar, unsalted butter, and plant-based cream over medium heat.
- Stir until melted and bring to a gentle boil.
- Cook for 2-3 minutes until thickened and caramel-colored.
- Remove from heat; stir in vanilla extract and salt.
- Mix in chopped pecans and cranberries.
- Fold in rolled oats until well combined.
- Line a baking sheet with parchment paper; drop spoonfuls of the mixture onto it.
- Allow cookies to cool at room temperature for 30-40 minutes or refrigerate to set faster.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 145
- Sugar: 12g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 15mg