Ingredients
Scale
- 1 cup Sugar
- 1/2 cup Unsalted Butter (or coconut oil)
- 1/4 cup Heavy Cream (or whole/coconut milk)
- 1 teaspoon Vanilla Extract
- 1/4 teaspoon Salt
- 1 cup Pecans, chopped (or walnuts/almonds)
- 1 cup Dried Cranberries
- 1 cup Rolled Oats (certified gluten-free if needed)
Instructions
- Line a baking sheet with parchment paper and set aside.
- In a medium saucepan, combine sugar and butter over medium heat, stirring constantly until the sugar dissolves and the mixture turns deep amber.
- Remove the pan from the heat and carefully stir in heavy cream until smooth, being cautious as it may bubble.
- Add vanilla extract and salt, stirring to combine and create a shiny praline sauce.
- Pour the praline sauce over chopped pecans and dried cranberries in a large mixing bowl.
- Immediately add rolled oats and fold gently until every bit is evenly coated.
- Use a spoon or small cookie scoop to drop portions onto the prepared sheet, shaping as you go.
- Allow cookies to cool and set at room temperature for about 20 minutes before serving.
Notes
Watch the sugar as it cooks; a few seconds can change color and flavor. Store in an airtight container for up to three days, refrigerate for two weeks, or freeze for one month.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 2 cookies
- Calories: 150
- Sugar: 12g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 15mg