Savory Sunday: Easy Cranberry-Pecan Cookies

This recipe is an adaption from the Food Allergy Mama's chocolate chip cookies. I think this recipe is a good base for multiple variations.  Simply leave out the pecans if you or your little one has a tree-nut allergy. Luckily, Catherine does not. I hope you enjoy.

Yield: 2 Dozen Cookies

2/3 cup dairy-free shortening (I used Spectrum brand)
1/2 cup brown sugar
1/2 cup granulated sugar
1/4 cup unsweetened applesauce
1 teaspoon best-quality vanilla extract
1 3/4 cups of gluten free flour mix ( I used Trader Joe's brand
1/4 teaspoon of xanthum gum (Bob's Red Mill)
1/2 teaspoon of baking soda
1/2 teaspoon of salt
1/2 cup of dried cranberries
1/2 cup of chopped pecans

Preheat oven to 375 degrees, and line a baking sheet with parchment paper. In a bowl of a stand mixer fitted with the paddle attachment, combine the shortening, sugars, applesauce, and vanilla until smooth.  In a medium bowl, combine the flour, xanthum gum, baking soda, and salt with a wire whisk. Add the flour mixture to the shortening mixture, and stir until just combined. Stir in the cranberries and chopped pecans. 

Use a cookie scooper to place the batter onto the prepared baking sheet.  Bake for 12-15 minutes, or until lightly browned.  Cool completely on the baking sheet.